Cooking on Dominica for me has been an adventure. Back in the U.S. I always found great recipes and man oh man could I follow them. I enjoy cooking and felt a great sense of pride and accomplishment if I put on a feast. But on Dominica where you may have to find the ingredients for one dish in several stores plus the market putting any dinner on the table feels like an accomplishment. Fortunately my sponsor who is suppose to aid us newbie spouses on our journey here brought us cinnamon rolls for our first breakfast and brought soup for dinner along with some kitchen supplies she knew would aid me. So far I have made Spaghetti, fried eggs and salmon. But I am most proud of last nights dinner which I threw together without any recipe, Matt called it my Tamaralia but it just consisted on rice, bean, corn, shrimp and some spices.
As said I can follow a recipe, but rarely do I delve into being too creative with that recipe. It was gobbled up by all, full bellies have come back into our reality.
So today I decided to follow the recipe in the cookbook of the dietitian at Ross, that I received at her presentation about foods of Dominica. Although, I followed a recipe all the ingredients came from scratch, no canned pumpkin puree or jars of spices here.
The pumpkin, eggs cinnamon and nutmeg all came from the market that I went to on Saturday at 5:30 in the morning which meant I walked the 20 or so minutes to campus in the dark. While at the market I was treated to being felt up by another shopper, not since junior high have I felt so special.
The other ingredients to this recipe came from IGA, Tina’s market and my sponsor.
I think I will pack up a few of these to take to feed the family for Carina and Matt’s lunch at school.
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