The food here has probably been the best food I have had in a loooong time, thanks to our chefs Edda and Robert!
Today we learned to cook a traditional Swahili meal. My jobs: the coconut rice and the Afrikan Salad. Sounds easy right? Just salad and rice? Well, everything is done manually here (and not just cooking but everything else too), so you don’t buy things already chopped or already pre-cooked or already ANYthing, LOL. The rice took quite a long time, because I had to sift through it (manually, remember?) to pick out any stones or grass or other things that didn’t look edible. Then I had to wash it off—but we can’t drink the tap water and washing rice for 25 people with water from the water cooler isn’t easy! Then of course, the coconut milk… umm, we had to make it! We started with whole coconuts, cracked them open, scraped the insides out (with a tool I’ve never seen before), then soaked the shreds in warm water to make coconut milk. Coconut milk is used in almost every dish here… I think that’s one of the secrets.
Next the salad. This actually was pretty easy except everything has to be rewashed after it was cut—so the cucumbers, red onions, tomatoes, shredded carrots (manually shredded), and green peppers all had to be rewashed (because they were initially rinsed with tap water). We did this with warm filtered water and vinegar, which actually gives the salad a nice taste too. Then we seasoned the salad with just salt and lemon juice (freshly squeezed, of course!). This salad is so good... not the mention healthy for you.
Other things on the menu: fried calamari, chapati, freshly baked coconut bread with cashew nuts, fish, and a spicy tomato sauce with chopped veggies (I always forget the name)—then fresh pineapple, mango, & papaya for desert (we have these with every meal).
Everything here is so fresh. Nothing is processed or contains preservatives and I can really taste the difference. I will definitely miss the food when it’s time to leave… I’m trying to get as many recipes as I can!
Today we learned to cook a traditional Swahili meal. My jobs: the coconut rice and the Afrikan Salad. Sounds easy right? Just salad and rice? Well, everything is done manually here (and not just cooking but everything else too), so you don’t buy things already chopped or already pre-cooked or already ANYthing, LOL. The rice took quite a long time, because I had to sift through it (manually, remember?) to pick out any stones or grass or other things that didn’t look edible. Then I had to wash it off—but we can’t drink the tap water and washing rice for 25 people with water from the water cooler isn’t easy! Then of course, the coconut milk… umm, we had to make it! We started with whole coconuts, cracked them open, scraped the insides out (with a tool I’ve never seen before), then soaked the shreds in warm water to make coconut milk. Coconut milk is used in almost every dish here… I think that’s one of the secrets.
Next the salad. This actually was pretty easy except everything has to be rewashed after it was cut—so the cucumbers, red onions, tomatoes, shredded carrots (manually shredded), and green peppers all had to be rewashed (because they were initially rinsed with tap water). We did this with warm filtered water and vinegar, which actually gives the salad a nice taste too. Then we seasoned the salad with just salt and lemon juice (freshly squeezed, of course!). This salad is so good... not the mention healthy for you.
Other things on the menu: fried calamari, chapati, freshly baked coconut bread with cashew nuts, fish, and a spicy tomato sauce with chopped veggies (I always forget the name)—then fresh pineapple, mango, & papaya for desert (we have these with every meal).
Everything here is so fresh. Nothing is processed or contains preservatives and I can really taste the difference. I will definitely miss the food when it’s time to leave… I’m trying to get as many recipes as I can!
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