The original plan was to cook a Thanksgiving meal. That fell through the cracks when Pastor Sem and his wife Eunice told us they would be traveling the week of Thanksgiving...they are the only people we know in Moundou who own an oven. Plan B: get creative. On Monday, Rose and I found ourselves with some unexpected free time in the morning and got to talking about Thanksgiving. After some brainstorming, and a trip to Cybersat for some googling, we decided to try our hand at papaya pie, sans* oven.
Our first task: trip to the market. We visited the grande marché early Tuesday morning. Unfortunately it was a little too early in the morning and most of the vendors were just opening up shop. In spite of the hour we checked farine*, sucre*, beurre*, and noix de muscade* off our list. Wednesday afternoon after class we stopped in at the petit marché down the road from my house. Here we picked up l’huile*, and visited the poultry section...aka...the shack full of chickens, for des oeufs*. We also searched in vain for brown sugar...and when Rose returned to the grand marché they had just sold the last of it...so we made do with yellow sugar instead. Cannelle* came from Naomi in Ndjamena via Levy mail (Levy is our MCC country rep who came to Moundou for a visit) and the ever important papayas came from the trees in my yard.
The only problem with celebrating a foreign holiday is simply that...it’s foreign. No day off. With little free time during the day, Rose and I decided to veiller* to cook the pies. For Thanksgiving pie you do what you gotta do.
We started cooking around 21:00. Around 21:30 the power went out...and didn’t come back on. We cooked by headlamp. ** Peel papayas. Mix with sugar and spice. Simmer. Mix with egg. ** Sift flour. Mix with butter, oil, salt, lemon, water. ** Press crust into frying pan (the only round metal thing we could find.) Pour in filling.** Bake for 1 hr...or 2½hrs with a make-shift metal pot oven over charcoal with a frying pan pie suspended on rocks inside. ** Delicious. ** At 3:00am we had successfully made two papaya pies...one of which we ate for breakfast the next morning. The other, we shared with our English students in the afternoon.
Campfire pies...Thanksgiving miracle number 1. If there is a number 1 there has to be a number 2. Our second Thanksgiving miracle came Thursday afternoon. Luck would have it that Levy was in town and planning a visit to two villages with my host Dad and his organization BAOBAB (BAOBAB is one of MCC’s partner organizations who works with food security in rural villages) and asked Rose and I to come along. What could be more appropriate than talking about food security on Thanksgiving...a holiday with its roots in sharing resources and food. We greeted one another, chatted food security, visited the fields to evaluate the growth of manioc, tomatoes, peppers, etc. and then shared a meal together. And the first thing on the menu?? Wass in Ngambai or melon in French...whichever language you use, it’s the closest thing to pumpkin you can find in Chad. Pumpkin...Thanksgiving miracle number 2. We shared our pumpkin, sugar cane, chicken and boule from a communal dish...across cultures...with an abundance of gratefulness for the food and company we have to share. This year in Chad, Thanksgiving was well kept.
Farine: flour
Sucre: sugar
Beurre: butter
Noix de muscade: nutmeg
L’huile: oil
Des œufs: eggs
Veiller: to stay up
This is impressively awesome!
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