From Market to Kitchen
And the challenges that come with.
We left as volunteers from training, where our meals were provided or were purchased in the town. Now, having been issued a gas stove, we have the opportunity to start cooking for ourselves again. And boy did we! However there were some difficulties that we needed to address and figure out solutions.
To start, we have a comfortable space for our ‘kitchen’, which is a long wooden table the length of a bench that is in the corner of our main living space. A gas propane tank sits outside in a locked cage, with a hose that goes through the wall to hook up to an issued gas stove for cooking. The stove is very similar to models that I have used while spending time camping, so I was in comfortable territory and knew my way about setting it up and using the stove. Next to the table is some wicker shelving that we use as a dry pantry and storage for our dishes. A modest space, with much opportunity. You may have noticed a important missing appliance. Well, therein lies our first challenge: No refrigerator.
We have a small solar setup in our house that can provide power to some lights and charge small appliances. Understandably, this means we cannot power large appliances or ones that draw power for heating, like an electric kettle, without damaging our battery. With no refrigerator, we have to be more mindful of perishables and leftovers. I was a bit disappointed about this with a tinge of worry, because before we arrived in Guinea, Hannah and I would meal-prep for the week. Normally, we could work around that with frequent trips to the store, but what makes this extra challenging is that we only have a weekly market.
Once a week, venders arrive and set up stalls to sell merchandise and fresh produce. It is a fun day of wandering tight stalls, haggling, and practicing my Pular. I take my time seeing what all there is to offer and search for new items, like once I found a fresh bundle of peppermint! I duck my head under the wood and tin rooves, where there is lots of noise of discussions and advertisements, all of which is mixed with the smell of fish, fried foods, and smoke from charcoal cooking fires. We have to be thoughtful about our purchases, because without refrigeration things can spoil quickly, especially meat. This particular aspect means we have to be deliberate with our meals and purchase, so that we can eat full and nutritious meals.
Despite all these challenges, people get by, and we find ways to eat well. There is a strong sense of community at our village and often we have been called over to greet someone and chat. Chairs will appear where we are then told to sit. If it is around mealtime, a big bowl of rice and sauce will be brought out and all present will share the meal together. Now I understand why some volunteers rarely cook, and instead provide some ingredients for the big family meal!
