Profile: Field to Feast
Africa-inspired writing cooking and eating
NoteStreams By Field to Feast
Poor, overlooked water. It is a vital for cooking pasta, rice, grains and soups, yet most recipes don't even include it in their ingredient list, instead casually mentioning the need to add water in the instructions. (This lovingly written recipe is a notable exception.) Water is so available, so commonplace, so seemingly endless a resource. After all, what other ingredient flows directly from the kitchen tap, my dream of installing a hot fudge spigot notwithstanding? In Zimbabwe, however, water is no longer taken for granted.
Field to Feast has never wrote and posted in situ, but here goes - I am writing to you from the shores of Lake Kivu, in western Rwanda, a 10-minute drive from the border with the DRC. Lake Kivu has the unenviable privilege of being considered one of Africa’s “killer lakes” because of the amount of dissolved methane gas and carbon dioxide at the bottom of the lake–gases that could one day burst to the surface, releasing toxic fumes. On the bright side, the methane is being explored as a source of energy–it has even been used to power the nearby Bralirwa brewery.
Serve me fresh fish, and I am a happy girl. Serve me fresh fish topped with crispy, stir-friend threads of ginger, squid sautéed with green peppercorns, banana flower salad, and coconut milk and lime smoothies, and, well, I might never leave your country. I did leave Cambodia, after one week of work, and one week of holiday. But it was hard.