The cooking staff in Goli were kind enough to give me a lesson in how to cook the pea leaf greens that were my favourite side dish there. The majority of cooking in South Sudan appears to be done over charcoal fires, so it was interesting to see how they managed the cooking.
All the food was prepared inside and then taken a few steps outside to the cooking fires. Charcoal was delivered in large bags and deposited right next to the kitchen. Charcoal cooked with water, then strained, was also used as a flavoring for the greens, along with bicarb (baking) soda.
Cooking greens
Cooking space for staff in Goli
Cassava drying
All the food was prepared inside and then taken a few steps outside to the cooking fires. Charcoal was delivered in large bags and deposited right next to the kitchen. Charcoal cooked with water, then strained, was also used as a flavoring for the greens, along with bicarb (baking) soda.
Cooking greens
Cooking space for staff in Goli
Cassava drying
posted from Bloggeroid
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