While in previous weeks I might take the back seat in cooking classes to Ghanaian helpers, my ability to multitask has noticeably improved. Lately I have been able to take on more meal components and complete them with greater efficiency. I also broke down [half] of a chicken for the first time this week.
After two weeks of making exclusively Ghanaian foods, I was ready for a break. In week three I learned how to prepare a hodge-podge of breakfast foods, and later catered an Italian feast for the birthday of my AFS friend Bany.
During week two of catering classes, I learned Ghanaian dishes including two classic stews, some amazing deep-fried street food, and a traditional (and very delicious) hibiscus drink.
My first week was both fantastic and exhausting. It’s not easy working in a room where twenty gas burners are lit at any given moment and there are only two ceiling fans. But it’s worth it – preparing food is a great way to dive into the Ghanaian culture. Dishes made during my first week include jollof, ofam, a whole roasted chicken, and much more.
As you may remember, this past December I stopped schooling at Achimota due to a myriad of reasons. AFS told me I would start acting school and catering school by the beginning of January, so I’ve been kicking back and relaxing for the past two months.
It’s been a while since I posted a general update about my life, so here goes…