"I love that you've brought this to attention. An extensive database of uncommon but resistant and hardy plants/foods could be developed and organized by climate. Ease of growth and processing should also be taken in to account. I will try to…"
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2020: A meal in the field
Despite the ongoing droughts in Matutuine District we've been able to maintain a small kitchen garden at the field school. The villagers have also been very lucky. The elephants are staying behind the electric fencing and not too many wild pigs have caused problems. Those that have made trouble ended up in the cook pot.
We like to serve the students at the field school local food to help support the community, and teach them about Mozambican culture. A few of the local residents work with us - teaching the students about how to live in the bush. The ladies always have a fun time with the cooking lessons. College boys are way fussy about getting dirt in the cook pot. Tonight they have worked with the students to prepare Mozambique's national dish - with a local twist. We are having Matapa with milho and tilapia (for the meat eaters), with calavatha (watermelon) for dessert.
A couple of students went out last week with the fishermen in Gala. They caught both tilapia and catfish. After the students measured the catch, the fishermen took it home. Some was smoked for future use, the rest eaten immediately. One of the fishermen brought us some fresh fish this morning when he came to ask when we'd be interested in going out again. The local fishing coop is interested in monitoring the catch sizes. If they can show they aren't over-harvesting, they may gain access to a new lake.
The milho is a combination of cornmeal we bought in town and some that the students pounded out. I wanted them to understand how much labor goes into food production and the local women were more than happy to train and have the students pound out maize.
Matapa. My favorite Mozambican dish. The greens came from a garden down on the Futi River. It is a mixture of what we could find - cabbage, kale, collards, and wild spinach, or guxa (Corchorus asplenifolius) as it is called locally. The dish is served over the milho. We have peri peri (Capsic** frutiscens) on the side since some poor souls can't stand real heat in their food. The little chilis can be really hot, but Mozambicanos wouldn't eat matapa without peri peri.
We like to serve the students at the field school local food to help support the community, and teach them about Mozambican culture. A few of the local residents work with us - teaching the students about how to live in the bush. The ladies always have a fun time with the cooking lessons. College boys are way fussy about getting dirt in the cook pot. Tonight they have worked with the students to prepare Mozambique's national dish - with a local twist. We are having Matapa with milho and tilapia (for the meat eaters), with calavatha (watermelon) for dessert.
A couple of students went out last week with the fishermen in Gala. They caught both tilapia and catfish. After the students measured the catch, the fishermen took it home. Some was smoked for future use, the rest eaten immediately. One of the fishermen brought us some fresh fish this morning when he came to ask when we'd be interested in going out again. The local fishing coop is interested in monitoring the catch sizes. If they can show they aren't over-harvesting, they may gain access to a new lake.
The milho is a combination of cornmeal we bought in town and some that the students pounded out. I wanted them to understand how much labor goes into food production and the local women were more than happy to train and have the students pound out maize.
Matapa. My favorite Mozambican dish. The greens came from a garden down on the Futi River. It is a mixture of what we could find - cabbage, kale, collards, and wild spinach, or guxa (Corchorus asplenifolius) as it is called locally. The dish is served over the milho. We have peri peri (Capsic** frutiscens) on the side since some poor souls can't stand real heat in their food. The little chilis can be really hot, but Mozambicanos wouldn't eat matapa without peri peri.
Views: 21
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Comment by Patricio Buenrostro-Gilhuys on March 15, 2010 at 10:37pm
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Great story!!! I love the sustainable vision- "The local fishing coop is interested in monitoring the catch sizes. If they can show they aren't over-harvesting, they may gain access to a new lake."
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Comment by Emma Marie on March 16, 2010 at 8:36am
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beautiful vision. gave you local insight because of the sheer detail used. Doesn't it feel good to have something good to look forward to ? =)
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