|Corn, red beans, lettuce, and carrots|
|Mystery gourd or melon|
|Red bean pods|
I have had a lot of first-time experiences in the kitchen too, but given that the food doesn't always turn out as well as it would in the States, I wouldn't mind having to be less creative/adaptable in the kitchen. One example from my early days in Rwanda was when I tried to make a Mexican meal of tortillas, Spanish rice, beans, and guacamole. Since there was no wax paper or plastic wrap in my kitchen (still isn't), I tried to pat down the corn tortillas by hand, but they were too fat and weren't very flexible when it was time to eat them. The beans were average, but the Spanish rice was close to authentic. Another example was my attempt at foccacia bread. Since our oven only has a working coil on top, we have to make thin breads, cakes, and quiches. Otherwise, the underside will be undercooked or raw. Hence, the foccacia bread. I used instant yeast that was at the house from the previous volunteers and
|Homemade pizza without cheese|
If you know my personality well, you can imagine that I don't like it when a project, such as a cooking project, doesn't turn out as it was supposed to, with the end result I expected to have, but my Rwandan kitchen is teaching me to be flexible and make due with whatever is the end result of a project, even if it wasn't what I expected.