Breakfast is supposed to be the most important meal of the day - but you wouldn’t know it from reading our Food Friday posts. The Peace Corps Northeast team sincerely apologizes for the lack of quality breakfast food recipes we’ve posted, and we are ready to make up for it with a tasty rice porridge from Malawi. Try it with sliced fruit, or a little brown sugar. And while it’s simmering, check out our Secondary English Teaching openings for Malawi in June 2016.
My colleague’s lunch today! Buckwheat & sausages, but we’re not sure which animal the sausages are made from. Also, bread & a big, fresh, juicy tomato! From her #HostFamily’s garden!
Buckwheat seems pretty common and my host family has told me a funny popular story/joke about it. Call/Skype me sometime and I’ll tell you the story!
For my #omnivore friends, my colleague’s lunch.
Duck leg (boiled). The porridge is then boiled with the same duck stock, tomatoes, onions, bay leaves & salt. And blinele, which are like beignet.
“The highlands of Guatemala gets very cold during the night and in the morning one finds frost all over. The corn is placed on the roofs to dry out to be used all year, and in the morning it is found covered in frost and dew.”
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I took this photo during my school’s annual celebration of Idul Adha. Students and faculty come together to sacrifice cows and goats. The men take on the task of killing the animals, then everyone pitches in to cut up the meat. The meat is then lain out on tarps to be distributed amongst community members.”
“Pupusas are the national snack of El Salvador. They are made with corn or rice flour, and stuffed with cheese and other ingredients (beans, chicharron, ayote, etc.). Pupusas are eaten in El Salvador, Guatemala, and Honduras, but El Salvador claims to have the best pupusas (and the originals!). They are so popular that the second Sunday in November is National Pupusa Day. This is a picture I took of my pupusas, complete with the curtido (coleslaw) and sauce that go with them.”
“This is my version of Costa Rica’s most traditional breakfast, gallo pinto. Gallo pinto literally means ‘speckled rooster’, and this dish gets its name from its speckled appearance of the two main ingredients, beans and rice. The dish also includes onion, bell pepper, cilantro, and a very common sauce in Costa Rica, Salsa Lizano.”
The area that is now Senegal was once a part of the Western African Empire of Mali, Ghana, and Tekrur. The Wolof people state that the name comes from the local term “Sunugal” or “our dugout canoe” (everyone is in the same boat). The common food is rice or couscous with a spicy sauce and veggies, or “chep.”
Here is our favorite Malagasy Health PTA from Peace Corps at STOMP Boot Camp here in Thies! Commonly, Senegalese meals are served on a mat out of a communal dish. Things I’ve learned? Only eat with your right hand, eat what’s in front of you, and don’t put your feet on the mat.
My #HostMom (#MamaGazda) makes me delicious food each day! She is a wonderful cook of #vegetarian food! Salad, potato & squash dish, pancakes, bread, and the ever famous #Placinte!!! (at Peace Corps Moldova Offices)
Woke up early today so I could make #chapatti this morning with my host aunt. #Gnome #peacecorps #Uganda #milktea #tortilla #merrychristmas #myhomestayfamilyisbetterthanyours
