Camp Jabulani in South Africa’s Executive Chef, Dylan Frost is supporting the boer pampoen this year, as part of the “One Chef, One Ingredient” campaign, by Relais & Châteaux, in support of Slow Food and the Food For Change initiative.
This campaign objective is to highlight the importance of chefs embracing the unique ingredients that form part of their heritage and that are commonly used in their home countries.
“In our case,” Camp Jabulani says, “the pumpkin is a very common ingredient in South Africa. However, there are new hybrid versions that farmers are growing, which are always faster and more cost effective to grow. This has created a threat to the production of the classic and organic boer pampoen (commonly known as pumpkin). The Slow Food global objective is to save endangered foods and defend gastronomic traditions, something that we, at Camp Jabulani, feel very passionate about.”
Watch the video: https://youtu.be/_Jv9-oNXbDc
Try his special recipe for pumpkin fritters for yourself.
