The Adventure Begins

FOOD

“I am coming to learn that eating food that tastes good to me is a luxury, rather than a necessity.”

I recently said this to a fellow participant in the Pacific Orientation Course here in Madang. It’s not that there is nothing good to eat; it’s just that there are so many new foods to be exposed to this first week.

“With time you will learn what kinds of things you like from the stores and markets around here.” Missy explained. For years, our faithful cook Missy has been preparing new arrivals (many of them are Westerners) to enjoy Papua New Guinean foods.

“The tin meat in the red can is usually the best, although it costs a bit more than the other brand. It is leaner than other kinds of meat you can purchase and as you will not have refrigeration, this is one of your best options for protein when you go to the village.” My mind had sidetracked when she held up the red can. All I could think was, “Canned meat can’t be that bad, Melissa. Just try it again. It wasn’t so horrible at lunch today when it was mixed with all those other things…”

Of course, canned meat hasn’t been the only stretch for me. Thankfully however, the general idea around here is that we work up to things. Our staff is easing us into all aspects of this course a little at a time. When we first arrived, we ate many comfort foods that Americans were familiar with—pizza, grilled cheese and tomato soup, spaghetti, etc. As time moved on, we were introduced to more and more Papua New Guinean food, although still prepared with many American ingredients. We’ve had sweet potato (called kaukau) with onions in a tomato sauce, pumpkin leaves cooked in coconut milk (kru bilong pumkin), and steamed vegetables called pitpit and taro. The tables have almost always been stocked with ketchup, sweet chili sauce, salt, and pepper—just in case you need to douse any unfamiliar taste to get it down. The best part, in my opinion, has been the lunch trays of fresh pineapple, papaya, and bananas. These dishes are always the first to go empty, leaving hungry eaters wandering to other tables for more.

Fruit bowl!!

Rice cooked in leaves from a coconut tree

As Missy reminded us, “Start small. Feel free to only cook what you are comfortable with. Keep it simple.”

Of course, she was referring to the weekends in which we will be responsible for cooking for ourselves in our outdoor handmade structures over the coming weekends. These days are called haus kuk weekends. From Saturday morning until Monday, we are responsible for planning, gathering, and preparing food for ourselves and our roommates. The kitchen is supplying us with pots, dishes, utensils, jars, tarps, and even a drum oven. Missy assures us that we can cook just about anything in our little haus kuks. She is even giving us a cooking demonstration before we attempt it ourselves.

It’s hard to believe I’m really here sometimes. If you know me at all, you know I am an insecure cook at best. But God is using the weak things in me to prove how strong He is. I do not know why I have been given this opportunity, but I am determined to make the most of it. Thank you for your thoughts and prayers as I learn to interact with this new culture.

…Oh, and if you go to a real restaurant this week, please enjoy a dessert for me!  :)

HAUS KUKS!

Amanda is looking at the supplies we have to work with

Go Amanda! She’s got talent with the bush knife!

Tami secures a knot to keep the haus kuk strong.

Tyler came by to help. Thanks Tyler!

Trying to dig a hole for one of our posts. This is hard work!

Here’s John helping with the tall parts.

We did it! Now Amanda, Tami and I have our haus kuk built! Maybe we’ll help the guys with their haus tomorrow… or maybe we’ll just cook for them in return!  :)