
Before we moved into the blue house, it was being used as guest housing. They also had a cook fix lunch for the hospital staff and guests. For the first week we were here, they moved lunch to a different spot. The second week, we moved it back here.
Mama Siska cooks lunch Monday - Saturday. She comes at about 10:00 each morning, and we eat around 12:00. We had a total of 9 people plus our family. One of the people is on a home break right now, another one is leaving tomorrow, and then 3 more the next week. Then we will be down to a smaller group until we have more short term people (starting in January.)
Mama Siska is a very good cook. She works very hard, and it is fun to watch what she does. In the picture above she was showing me a fish that she bought and was going to prepare and freeze.
For the most part, she makes African style food. We have some sort of sauce with either rice, pasta, or couscous the majority of the days. Other times we have fish along with the same (rice, pasta, couscous.) We usually have some sort of fresh vegetables-- smothered in mayonnaise-- sometimes just cabbage, other times tomatoes, avocados, and cucumbers with the cabbage. We have fried plantains (shaped like french fries) at least once a week. Another thing we have about once a week is an orange type of squash (not sure of the name. We always have fresh fruit to round out the meal- papaya, pineapple, and a few times oranges.
For meat in the various sauces we have had beef, antelope, chicken, and turtle. We have had quite a variety of fish, including eel. (I have a picture of the turtle I will try to post eventually. )
The picture below is from one day a few weeks ago. We were trying to ask what kind of fish we were eating, but not really understanding the type. Fortunately, she had the head still in the freezer, so she showed it to us!

We eat our big meal at lunch and just do a simple supper. Even that much has been a bit of a challenge. Things just take longer for one reason or another. We have to sift bugs out of the flour, rice, etc. And, of course, there are no convenience or ready made foods.
The oven is very small and is either on or off-- there is no adjusting the temperature. The bottom picture is my first attempt at bread. The oven stays at 450-500 degrees, so the bread was burning on the bottom. I decided to flip it over, so that it was a little burnt on the bottom and top both. For the second loaf, I propped the oven door opened. It looked better on top, but was burnt worse on the bottom.
After that, I decided to stick to rolls. I just put them at the very top of the oven, and prop the door open a little. I usually make a double batch of rolls 2x's a week, 1/2 plain and 1/2 with sugar and cinnamon. They have turned out well each time.
This post has gotten very long, so I will have to write a separate one another day with more of the foods that are available here.
