There’s something special about cooking with lots of people.
Tonight we’ve been making naan karau — a buffalo stew with vegetables — with around eight to 10 people in the indoor and outdoor kitchens, sitting in between and outside. Some of us have been cooking (I’m learning how to cut buffalo, fry chips and cook over a fire) and others…cleaning as we go.
I’ve always loved cooking alone but cooking in company both makes conversation more interesting…and is much more practical!
I admire Berta for cooking multiple parts of plant, like papaya flowers which are fried with garlic and other greens for a bitter yet popular dish here.
I know it has come from the necessity that growing produce in small country such as Timor Leste brings, as well as making optimal use of what you grow or buy from the market.
Still, the number of times I throw away leaves of beetroot, celery – and I don’t even know whether you can eat these – shows me I’ve to learn from the Timor yet.
~ Heidi x