Meat is not something I get to eat every day or even every week, so I feel extra full when I eat meat, which is nice.
SL: The cooking staff at the TTC cooked the rice in large cooking pots that are as tall as you! They need to cook enough rice for over 800 students plus staff. Beans take a long time to cook, so they are made beforehand. Then the cooking staff cuts fresh vegetables like cabbage and carrots to add to the beans. They are all cooked together on a gas stove.
R: The chef at a local restaurant called The Vibe cooks the goat on a gas stove. The potatoes are cut in half and then fried so they can be crispy on the otside and then boiled to cook all the way through. He cooks the potatoes on a gas stove as well.
SL: This food is definitely connected to the local environment. All the food is grown and harvested by local farmers in Rwanda. Carrots, beans and rice are typically grown in the southern province in Rwanda, but cabbage is grown where I live. My neighbor actually has a little garden and is growing six cabbages right now.
R: Yes! Like I said before, goats are common where I live, so it's a local animal. Potatoes are also locally grown in Rwanda.
