I’m sitting here listening to the sound of soft rain falling on the tin roof as the storm which has been rumbling for the last hour moves away. Muddy red rivulets of water are rushing toward the road, Pinky – the ever faithful dog who has adopted me as part of his tribe and follows me everywhere – sleeps lazily under the awning and Earnest and Nambossa have finally wound down after running and shrieking naked through the downpour. The thunder here rivals even that of Louisiana and seems to come from the center of the earth.
t’s been an uncharacteristically good day. Today was Cross Cultural Cooking day and we headed like good little students to fulfill what we all thought might be a dreaded activity. We arrived at 9:00, I with a backpack of cumin, fajita seasonings, chili powder, dried cilantro etc. ready to try to carve a Mexican meal out of what we have available. First we waited for Jean Marie, our Acholi teacher, who has promised to slay the chickens. He arrives and we have learned that ALL groups have had chicken added because we are ALL expected to know what it’s like to kill and cook a chicken – lest we need to. It does not go well. Knives are dull. The chickens are black and glossy and beautiful and await their fate. Finally the deed is done and now we have to pluck them clean, dis-embowel and prepare for cooking. Many mishaps occur – but it is accomplished and we all do our part. I plucked… I am fast becoming vegetarian, but have fulfilled the chicken requirement! I expect an A+ for this.
Fast forward – we meticulously poke through the bulk rice to find little stones (left)that break teeth and are probably at the root of dental problems being the highest percentage of health issues in PC Uganda.
We take our task seriously and do this while the charcoal fires built in Sigiris (left) burn down to the point of cooking. The chicken is started after much ado about parts. An unlaid egg was found in one and I wonder if I will be able to partake with the images still fresh in my mind’s eye.
Several hours later, we managed to pull together a stunningly successful meal with fabulous Spanish rice with onions, garlic, cumin and fresh cilantro – cooked in chicken broth. Yes – it is not only edible, but really added flavor to the rice, which is always served sticky and without seasonings. We have made Chipati bread (think thick tortillas) and it is tasty! We have FRESH Guacamole to which we have added red onions and tomatoes and cilantro, all of which have been washed in water with bleach added – as have all utensils. It’s all part of living here and not getting stomach troubles. So far so good – several hours have passed.