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Starters:

1. Spicy Sweet Potato and Spinach Samosas
2. Umfino (African Greens with Pap) Canapés

Main Course:

A Boisterous "Sunday Kos" Platter featuring:

• Durban Style Bunny Chow
• Traditional Beef Stew (with local spices)
• Dombolo (Steamed Dumplings)
• Chakalaka (Spicy Vegetable Relish)
• Roasted Butternut Squash with Cinnamon and Honey
• Plain and Garlic-infused Pap

Desserts:

1. Malva Pudding with Rooibos Tea Custard
2. Mini Baked Vetkoek with Syrup and Fresh Fruit

Cooking Instructions and Ingredients for Each Course

Starters

1. Spicy Sweet Potato and Spinach Samosas Ingredients:

• 10 kg sweet potatoes (peeled and cubed)
• 5 kg spinach (lightly cooked and chopped)
• 5 kg all-purpose flour
• 2 kg onions (finely chopped)
• 1 kg garlic (minced)
• 3 kg fresh chilies (adjust to taste)
• Salt and pepper to taste
• Oil for frying

Cooking Instructions:

1. Boil sweet potatoes until soft and mash. Mix in spinach, onions, garlic, chilies, salt, and pepper.
2. In a bowl, mix flour with water and knead to create dough. Roll out the dough and cut into circles or triangles.
3. Fill each with the sweet potato mixture and seal.
4. Fry in hot oil until golden brown and crispy.

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2. Umfino (African Greens with Pap) Canapés Ingredients:

• 5 kg mixed greens (spinach, cabbage, etc.)
• 2 kg onions (finely chopped)
• 1 kg tomatoes (chopped)
• 2 kg maize meal for pap
• Fresh herbs (to garnish)
• Salt to taste

Cooking Instructions:

1. Sauté onions and tomatoes in a pot until soft. Add greens and salt, cooking until wilted.
2. Prepare pap according to package instructions.
3. Assemble by cutting pap into small squares, topping with umfino mixture and fresh herbs.

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Main Course

"Sunday Kos" Platter Ingredients:

• 20 kg bread rolls (for bunny chow)
• 10 kg beef (for stew)