The Art of Cooking in West Africa
Over one hundred degree temperatures, 90% humidity, and a beautiful double layer cake with fluffy white icing oozing out of the middle from the extreme temperatures. This is just one part of my experiences cooking in West Africa. Every soup, every pancake, every biscuit, every baked good is an adventure. I have had many absolute fails that I was extremely upset about. These fails now make a good laugh and an interesting story. The difference between cooking in West Africa and America is this: ingredients available. Yes, there may be chocolate chips at the store every three months if you are willing to pay $20 for the little bag. I don't use chocolate chips. I don't use whipping cream. We don't put cheese in our Macaroni&Cheese. We don't use smooth, processed peanut butter because it is too expensive as an imported item; we use the more challenging natural peanut butter 😡 from locally grown peanut fields. ...