I’m going to write about the food and cooking in the forest.
As a person who comes from a country known for its most sophisticated cuisine, I believe I have to make extra effort to adapt to the bush diet. The first thing to be made clear is that you can’t ask for too much style, because as long as you’re in the bush, simplicity rules.
To live and to work here, you basically need to take in energy. The instant solution for that is, starches. Yep, we do have plenty of starches. Apart from the rice and flour, we eat bananas, yams, taros and sweet potatoes.
Green vegetables are absolutely precious, which is a bit ironic since our camp is located in a density of greenery.
Cooking is never complicated. You chop up and mix whatever is available, then fry it for 20 minutes. Follow this with 50 minutes of boiling. Then, voila, that’s supper for over twenty people. You don’t even have to name your dish, because whatever it is, it will be eaten up.
I brought some soup ingredient from China, not much but enough for me to use now and then to flavour things up. By now it’s become legendary. So I decided to be careful and secretive. Every time I’m asked what I put into the food, my answer is, “My secret Chinese ingredient”.
Last night after dinner, I told Chi I really miss tomatoes and dumplings. “This is a bad time to miss tomatoes and dumplings, Vienn,” he said, frustrated.
I know that, Chi. I just can’t help it.
It does take some experience to realize the preciousness of the most common things, like tomatoes and dumplings, doesn’t it?