Pasta Production

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pasta-2

Life in Africa is much like how life used to be 70 years ago. Food is organic and most of our meals are made from scratch. During our most recent trip to Burundi (June 2016) we made fresh pasta topped with our own freshly made pasta sauce.  Thanks Shay for the pasta maker! And thanks Elise and Maggie for being two very eager and helpful sous-chefs!

Joys of cooking in Africa:

  1. Everything is totally organic and fresh!
  2. Creativity is the name of the game.
  3. Bananas are plentiful and amazing…so are pineapples and avocados!

Challenges of cooking in Africa:

  1. Water pollution. Even washing veggies takes extra effort.
  2. Power outages. Sometime you can’t open the refrigerator or start the crockpot.
  3. Lack of food variety and bugs that like the food too!

Next time: What nonperishable food to bring from the States that they don’t have in Africa:

  1. Spices and bouillon.
  2. Anything chocolate: Cocoa powder, brownie mixes, chocolate chips etc.
  3. Cereals.
  4. Tuna and canned meats.
  5. Garlic.
  6. A variety of teas. Burundi sells tea…but only one type of black tea.

 

 

 

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