Thursday, June 13, 2013

Native Chef

I am being taught how to cook "Libra" by Samuel Weah. Samuel is our
mission clerk and a very good cook. We go to the local food market the
day before the lesson to get all the ingredients. That is an adventure
all it's own. In one corner of the market was a butcher with everything
hanging on hooks and you could pick and choose what you wanted. On the
table in front of him were pig's feet and cow hoofs, among other things.
There were all types of dried and fresh fish. The smell was
overwhelming at first and then all the sights and sounds took all my
attention. It was shocking and amazing all at the same time.

No comments:

Post a Comment