“He wants to eat the goat’s second hand clothes?”
I am confused
“Are you sure this is what he asked for?”
I reply, “Yes, he said make sure they keep the MUTUMBA”
Everyone in the van rolls around laughing at me. We’ve just completed 30 villages which means the team get their Nyama Choma reward, our roast goat every ten completed.
It seems my swahilli is not quite there yet. Apparently MUTUMBA is “second hand clothes” and MATUMBO is “intestines”. Frankly I think I’d rather eat second hand clothes than intestines but non the less it seems I’m an unintentional comedian.
I’ve also had strange looks from patient’s to whom I thought I was asking them to place their foreheads on the slit lamp head rest, when in fact I was telling them I was going to come “close to them with MY forehead”. No wonder they didn’t move as I was expecting.
I sit and listen, the room is still, the flies have gone, their season over. The odd mosquito passes by. The heavy rain has passed so I slide open the window, It is not quiet out there, a chorus of croaks can be heard in the middle distance, it’s how I always imagined them to sound in a big group but I’ve never been close enough to this many to really know. The croaks continue all night, it is the second rainy season. Our washing has been hung out for 4 days, it’s still wet, we will have to wait again for those days when it dries crisp in 2 hours! This could make reaching some of the remote villages an extra challenge.
Recipe – Crumpets
Taken from: http://www.britishfood.com
Ingredients: Makes 24
- 350ml semi-skimmed milk, warmed but not boiling
- 450g all purpose or plain flour
- 5g dried yeast
- 2 tsp sugar
- 350ml finger-warm water (approx)
- 1 tsp Salt
- 1tsp baking powder
- Vegetable oil for cooking
- Whisk together the milk, flour, yeast and sugar. Once combined add half the water and beat into the batter, continue to add more water until the batter is thick and smooth. Stop adding water once it reaches the consistency of thick cream. Cover with cling film and leave in a warm draft free place until foaming – about 1, up to 2 hours.
- Whisk the salt and baking powder into the batter then heat a heavy based frying pan on the stove to hot but not smoking.
- Dampen kitchen paper with a little oil and grease the base of the pan and a crumpet (or pastry) rings measuring 3″x 1 ½” (8 X 3.75cm) approx. If you don’t have any pastry or crumpet rings then use a small, washed food can to the same measurements.
- Place one ring in the heated pan, add enough batter to fill just below the top of the ring. Cook for five minutes when there should be many tiny holes on the surface and the crumpet is setting. Flip the crumpet over and cook for another two – three minutes.
- Repeat with the remaining batter until used up. Rest the crumpets on a wire rack until cool and reheat in a toaster or under the grill before serving. Serve with lots of butter and/or jam.
- NOTE: If the batter seeps from under the ring it is too thin, whisk in more flour. If the crumpet is heavy and without holes, the batter is too thick, add more water.
Lucas with a yoghurt goatie
A goat in 2nd hand clothes?…