Cooking in Ribaué

We stayed in the pastor's house while he and his family stayed in a room outside.  His wife Teresa did all the cooking for us along with some help.  All the cooking was done on small charcoal fires.  One food that they served every day was chima, polenta made with white corn flour. We also was served fried fish along with rice and beans or stewed chicken or goat.

On the last night of the course we had a party and Teresa made cakes.  The dough was put in a cake pan, the the pan was put into a larger pan with sand on the bottom.  The a tight lid is put on the pan set over the coals and hot coals put on top of the lid.  The cakes turned out perfectly.