As the various salads, vegetables, side dishes and stews were finished, they were transferred from the giant pots to bowls and metal pans, which were then carried into the main house to await the dinner service. The food was served two ways – a buffet line featuring all the different dishes was set up for the lobola’s official guests, while a more basic meal of pap or rice, vegetables and stew (maybe some braai as well) was served into styrofoam take-away containers for the long line of hungry locals who dropped by.
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