Mönä Emman (Eat well!)

This week, I wanted to take a step back from talking about the Marshallese and teaching to discuss something that is near and dear to my heart--food. I knew that if one thing would make me homesick (or literally sick) it would be food here in the RMI. Luckily, on Majuro, supplies are not that bad. While prices are exorbitant on certain things (Doritos are like $6.50 and a pint of ice cream is like $7.00) and fairly high on others (avocados are $5.00 a pound, making that guacamole that you see pictured above a ~$25.00 endeavor with the other ingredients), you can get most things that any cook would need to be happy. There is a farm managed by a group of Taiwanese individuals that makes a lot of fresh produce, and while most other things are shipped over, vegetables, though expensive are available. Payless, one of the more favorably supplied local grocery stores, runs out of these things fairly quickly and shipments come in about every other week. After a few days, the vegetable racks, which were once a veritable palette of reds, greens, yellows, and purples (read: eggplant) turn a distinct greenish brown and orange (read: they always have cabbage and carrots). Even fruit is in good supply. I have fallen in love with granny smith apples, which I believe to be one of the most versatile ingredients in any meal (I have eaten them in salads, sandwiches, and with pork, for example). There is also frequently different types of melon, though I have yet to see strawberries. As far as meat is concerned, the quality is decent. Once again, the meat is coming from across the ocean by plane or boat and goes through a variety of temperatures before getting here. That being said, I have yet to get sick and cannot truly taste the difference between an organic slice of pork and one from a pig killed on island (this past week I had my first taste of a pig that was roasted over a spit--the process takes around 12 hours!)

Outside of the grocery store, I have really taken a liking to coconut. Breadfruit, a starchy fruit similar to a banana but even more firm in texture, is also delicious and is cooked in a variety of ways here. My favorite way is as thinly sliced, fried chips. Pandanas are another fruit that are indigenous to here and a big part of the Marshallese diet. It is starchy as well and slightly sweet.

As I mentioned before, Bill was a chef before coming to the RMI, so we are constantly spoiled. This past week he made barbecued ham and smothered pork chops. He also frequently cooks a whole chicken or pork roast. The other Bungalow residents are also great cooks. Joanna, originally from China, cooks amazing asian food. She dabbles mostly in noodles and vegetables but everything she makes is spicy and delicious. She has even become an expert in making a Japanese gummy desert! Hannah, our resident vegetarian, does wonders with very little. She is good at baking vegan breads and deserts and loves to make what she calls "pig food" which is an amalgamation of any type of noodles, beans, and vegetables that she can get her hands on. Outside of the home, Mandy and I go to the potluck dinner at Yvonne Magee's house. We have started to theme our nights to make it easier for everyone to figure out something to bring. Last week was Indian and we we had a feast of curry potatoes, curry chicken, homemade naan, homemade chutney, and rice pudding. The week before that was Mexican and the week before that was Japanese. This week is Italian. Mandy and I plan on bringing homemade garlic bread (with whole slices of tomato and melted cheese) and Mandy's delicious Alfredo sauce. We were told to expect lasagna, spaghetti, tiramisu, and a bacon/chili pasta sauce. Yum.

Mandy and I shop together since we are the meat eaters (Bill buys by himself). We almost always get fresh tuna filets (I know one thing I am definitely going to miss when I come back to the states is the never ending supply of fresh tuna--I crave it every couple days), pork chops, ground beef or steaks, and ground pork. We also always buy potatoes, onions, peppers, garlic, apples, pasta, and sandwich supplies. This food, with supplements from our other housemates can usually last us around a week and a half. I do the majority of the cooking and Mandy does the cleaning. I do not think it has to be this way all the time, but it is the rhythm we have fallen into, and I really enjoy cooking (and do not enjoy cleaning), so that is how we operate each day. Below are some of the meals that I make in rotation each week. I did not include any measurements, because I am not that kind of cook here, but maybe you can find something to add to your kitchen routine? Please feel free to send recipes! I am always looking to try something new.

The Rayner's Homemade Pizza - Soft tortilla shells, tomato paste/sauce with added seasonings (I have also been adding defrosted frozen spinach to the sauce), veggies of your choice, meat of your choice (we have been using ground pork and pepperoni), shredded cheese of your choice (the key is to add oregano and basil to the sauce and on top of the pizza)

Burgers a la Bungalow with Homemade Fries - Ground beef mixed with fresh chopped garlic and onions, cooked in the skillet; sliced potatoes seasoned with salt, pepper, cayenne, and onion salt and roasted in the oven.

Pork Chops with Granny Smith Apples and Roasted Potatoes (the title says it all)

Breaded Tuna with Pepper-jack Cheese/Granny Smith Apple Salad and Rosemary Potatoes with Onions. (pictured above; we had this for dinner tonight!)

Guacamole (for special occasions) - avocados, fresh garlic, chili sauce or jalapenos (depending on availability), tomatoes, onions, two limes. (pictured above)

In other, totally unrelated news, I got twists this week! The beginning of my island dreadlocks. We shall see how it goes. Pictures to come after they ferment themselves into my head!

Bon appetit and Bar lo kom,

Andrew