Some weeks ago, we experienced the effects of Cyclone Dineo. It brought high winds and an abundance of rain. For a week, rain muddied the roads while rain clouds hid the sun. As a rookie gardener, I have learned to appreciate the rain for what it does to my garden. Swaziland, as a whole, appreciates the rain as southern Africa recovers from a severe drought.
Water is necessary regardless of where you live. Across the kingdom, different families get water in different ways. Some families have indoor plumbing with running water. Some families take water cans to the river, and fill them before returning home. In some communities, there is a community tap which typically pulls water from a rain caching reservoir. On some homesteads, you find a borehole which extracts water from the ground. I have also seen families divert streams or rivers to deliver water to the homestead.
On my homestead, we are fortunate to have a jojo tank. The jojo tank sits on a large concrete slab, and has one tap at the bottom. The jojo tank is connected to rain gutters leading into to the jojo tank. Our jojo tank has a capacity of about 5000 liters. When the rains come, the jojo tank fills with water and all is well. When the rains don’t come, there are services that can come out and fill your jojo tank. Our jojo tank provides all of the water used for drinking, cooking, gardening, cleaning, and bathing. I also use the jojo tank to wash my hands after using the pit latrine.
To get water in my house, I fill a 25 liter water can (as seen in the picture above) to bring inside. Because water access isn’t as simple as turning on a faucet in the kitchen or bathroom, I’m more cognizant of my water usage. I try to conserve water. Now, I can happily add “showering with 5 liters of water” to my skill set.
Be kind to yourself.
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So, I’ve mentioned these before. A fat cake is a fried ball of sugary dough. While it definitely isn’t the standard of nutritious meals, it is delicious.
Within a month of arriving in Swaziland, I was introduced to fat cakes. Bomake (pronounced boe-mah-gay), or women sell them at the markets, schools, and road side stands. After having several magnificent fat cake experiences and seeing the recipe in our Peace Corps cookbook, I decided that I would try to make them myself.
Here’s the recipe, as written in the cook book:
- 1 1/4 cup flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1 teaspoon ground cardamom
- 1 egg
- 1/4 cup milk
- Oil for frying
- Mix dry ingredients.
- Stir in egg and milk.
- For lumpy mafeti (pronounced mah-fay-tee), or fat cakes, drop by spoonfuls into hot oil.
- For better looks, roll out to about 3/4 inch thickness on a well floured surface and cut into triangles before frying.
- For a chewier texture, knead dough with extra flour for about five minutes and let rest for half an hour before rolling out.
I should probably say that I took a few culinary, creative liberties. Of note, I did not use measuring cups. While mixing, I just added more wet or dry ingredient until the mixture was a consistency between that of pancake batter and bread dough. I also did not have cardamom. It wasn’t in my budget, and it’s not that serious. Instead, I added a generous amount of imitation vanilla extract. When the dough was ready, I heated up my makeshift deep fryer (a pot filled with cooking oil). I scooped out a oversized spoonful, and dipped the spoon in the oil. The deep fried goodness was almost ready for enjoyment. After I removed the cooked fat cakes from the hot oil, I let them rest and cool for a minute or two. The last step is perhaps the most important. I poured some powdered sugar (known as icing sugar here in Swaziland) in a plastic bag, and added the freshly fried (still warm) fat cakes. A vigorous shake ensures that the fat cakes are nicely covered. They are now ready to enjoy! Try out the recipe, and let me know how it goes.
Be kind to yourself.