Reflections on Eating in Yemen & Djibouti

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Borrowed from my cooking blog:
www.angelfoodcooking.blogspot.com

One day soon I shall blog about my culinary adventures in Djibouti and Yemen. I fell in love with freshly made cantaloupe juice, could have survived on bread and butter (in temperatures so hot the butter melted on your plate) and decided maybe I’m not so fond of Ethiopian. The Yemeni cuisine was worth returning for– never have I eaten somewhere where the spices were so effectively used in a dish. I now believe I have never had a true saffron rice, the blend of saffron (which did more than merely turn the rice yellow) and the touch of clove really did tease the palate.

Oh, look at that. I did blog about the food. My true lament is that I did not bring home honey from Yemen. The color was so richly yellow it almost appeared orange. We had a small bowl of yogurt with this honey at our hotel and it was so simple and fulfilling. I miss it. Painfully.

I brought home American sauce as a joke for my family, purchased in the Nougaprix in Djibouti. I thought it was Thousand Island dressing and my husband confirmed it on our burgers tonight. Thousand Island without pickles. That works for my husband as he loves Thousand Island but hates pickles.

Arriving in Sana’a, Yemen

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I recently spent the day in Yemen. Not something your average American would contemplate doing these days. It’s not even something simple to do as the embassies here in the United States won’t issue tourism visas. In order to go, you have to find a travel agency to sponsor you and do the paperwork for entry visas and receive your full visas upon arrival at the airport.

We visited Sana’a, Yemen, as a break from our travels in Djibouti. Our host was Arabian Voyages Travel (www.ArabianVoyages.com). We literally spent a day. An unfortunately timed day as an American drone strike had happened about 48 hours before coloring some Yemeni opinions about Americans and our foreign policy.

My friends used words like ‘courageous’ and ‘brave’ when discussing my plans. I wondered if ‘naive’ and ‘stupid’ might be a better fit. The Yemen day trip was completely the brainchild of my traveling companion who thought 1. a week in Djibouti could get monotonous (he was wrong, I think I could stay there forever) and 2. I needed to see old Sana’a, one of the oldest living cities in the world inhabited for about 2500 years (he was right).

Air Yemenia proved to have the smoothest flight out of the multiple plane trips I took that week. I have issues with my ears and the pressurization of aircraft and Air Yemenia caused me the least discomfort. Plus, they provided a light meal service on a flight only 45 minutes long. Those flight attendants really hustled.

Our entry into Yemen went smoothly, and our guide, Mohammed, met us at the airport door. It was about 11 p.m. so I don’t think the reality of culture shock had set in, though the difference in language intimidated me. In Djibouti, one hears French, Arabic, Somali and occasionally English. Yemen was the first place I ever visited where I did not speak the language.

We climbed into a small white taxi, listening to local music as we drove through Sana’a. Mohammed passed us each a bottle of cold water as he and my companion discussed our visit, the recent drone strike and kidnappings. It was during that car ride that it was suggested that if anyone spoke to us, we should claim to be Canadians. Just in case. We were also not to go anywhere alone, as the travel agency would vouch for our whereabouts upon exiting Yemen.

My companion had warned me that Yemeni’s never sleep. Sure enough, even at such a late hour, the shops of the city were lit. Haircuts were in process. Groceries being procured. It was probably more fully alive than Manhattan would be at a similar hour. We drove into old Sana’a and the electricity was out. The old buildings became an unlit maze connected by narrow streets. We entered a gate, walked through a courtyard, and found ourselves at a quaintly lit reception desk.

From there we climbed stone stairs of unequal height to what would be in the United States the fourth floor. The door to our room resembled a cross between something from a castle and a submarine as we and to step up and duck at the same time to get inside. We opened the windows and shutters to get some air. A single fluorescent bulb powered by a generator lit the room. Even with such dim lighting, the room gleamed with high ceilings and stained glass windows. The car headlights from the street below danced on the ceiling in a kaleidoscope pattern.

I collapsed into bed. My traveling companion picked up the English language leaflets on Islam for nighttime reading. He read some of it aloud until finally the light went dead, some unseen figure had declared bedtime.

We could see nothing but darkness and shadow from the window. I finished my water from the car ride and stared at the missing view. The sounds of life out there matched those of any other city and I knew in the morning there would be an amazing view upon waking.

Our first wake-up call came with the early call to prayer. I had grown accustomed to them in Djibouti but here… It sounded like the mosque was right outside our room. My traveling companion closed the windows, as it was not quite dawn, and we went back to sleep.

When the sun bathed our room, we stirred. I again stared out the window. The buildings, so old, stood like sandcastles decorated with icing.

We dressed (I fashioned a hijab) and went down for breakfast in a different courtyard. The meal consisted of local bread (like a cross between a pita and an English muffin), a couple varieties of cheese, butter, jam, tea, and yogurt with the best, richest, most vibrant honey I’d ever eaten. The other patrons of the hotel were European. A family including two children. I’ve forgotten whether they were Slovenian or Armenian or something else.

If I had been nervous about visiting Yemen, it faded.

More about our tourism later…

Finding my rhythm in Djibouti

Yesterday we traveled to Yemen, courtesy of Arabian Voyages Travel. We arrived in the middle of the night Thursday (seeing a variety of shops still open as we breezed through town) and left 24 hours later. I had no idea what to expect of Sana’a. I have never really studied Arab culture except in the context of French colonialism.
We were sponsored for travel by our agency, and we acquired our visas with no difficulty or delay. When we got into the taxi with our guide, he handed us each a bottle of cold water. At that moment, despite the proximity of the American drones and the warnings you hear about traveling in a conservative Muslim country, I felt immediately at ease. I also realized, after several days now in a land where heat is stifling and water limited, that if you offer me a cold bottle of water I will trust you implicitly. More on that later. Now back to Djibouti.

This morning, we went to bed at 2:30 a.m. (midnight flight) after a disappointing attempt to FaceTime with the family. I had hoped to use the hotel internet to contact them, but when planning to get the family together at a certain time, my American sensibilities did not factor that the outside area where M smokes as I play with wi-fi doubles as a bed for one person and the other place where internet is available, the lobby, also serves as a sleeping space for the person working the desk. The man outside slept on two tables pushed together with a flattened cardboard box as a mattress.

So, M and I woke about 8 a.m. to find the hotel out of coffee and croissant. We sat there with our Lipton tea and bread and the server went to the store for croissant. We then headed to Bunna House for coffee. We had heard yesterday from a cab driver that everyone knows the two white people who’ve been tooling around town. The coffee house (bunna is a green coffee that they roast, as the young woman at the Ethiopian restaurant showed us) was full of a wide range of people. At this point the staff knows us and smiles as we head in every day at some point.

Next came the ATM machine. I had been having issues getting money. It declined my requests. So a local explained to us that you have to use Fast Cash. You cannot enter your own amounts. Today, I used the Djiboutian Franc fast cash button. AND IT WORKED! I felt like I had played in Atlantic city and won (even though I completely understand it was my money the machine spit out).

We did some shopping. That in itself is an experience. For clothing, there is a pile of inventory on the table. If you don’t see what you want, the shopkeeper pulls out this giant plastic bag and starts piling his additional inventory on top of the table. If you still don’t see what you want, you tell him and he will go look for it.

I also needed stamps. The tourist office instructed us to visit the tabac. Weaving our way into a crowded group of coffee drinkers, we came to a high wooden counter where an old African woman, shriveled with gold teeth, sat at a desk with her cash box making change as quickly as her long, bent hands could do it. When we asked for stamps, once the crowd thinned, she crossed to the counter. Opening a big drawer, she rummaged within and pulled out a small plastic bag with Djiboutian francs and two stamps. She carefully unknotted the plastic. She pulled out the stamps, which had been stored decorative side in. She warned us that these were not for letters, only postcards. We paid 100 francs each for the two stamps, face value 70.

Stamps found, we went for juice at Cafeteria Sana’a. We also do this every day. Ginger is my favorite, but since our arrival the first day, there has been no ginger. It’s also a place where they have grown to know us. The juice— I got cantaloupe again— comes in a frosted mug and hits the spot when the humidity has all but melted you into a puddle.

M and I don’t design many plans for our travel, but we always develop certain routines. There’s something about a daily trip to the juice bar or an evening stop for coffee that allows me to watch the city and find a place for myself in its rhythm.

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Health: Gluten-free cooking workshop at Warren Hospital (2004)

WarrenCookingThis article stemmed from a cooking workshop/presentation at Warren Hospital in Phillipsburg, N.J. It occurred almost ten years ago. The host was the executive chef of the hospital, Mike DiCenso. At the time, gluten-free cooking, Celiac disease, gluten intolerance and the connection between gluten and autism/sensory disorders was not quite as mainstream a conversation as it is now.

I pulled this article out of deep storage. The information in it remains pertinent, if not more relevant than it was a decade ago.

GourMaybe: Should servers depend on tips?

Do Servers Deserve a Real Paycheck?

Do Servers Deserve a Real Paycheck?

 

I have often played with the idea of writing a food/opinion column. I pitched the idea when the Saucon News was still a small local weekly, one that was later bought out and grouped with a series of five other new weeklies by Berks-Mont Newspapers/Journal Register company. That became the Lehigh Valley News Group and at its creation in 2006, I served as managing editor.

But this little opinion column predates all of that, and honestly I had forgotten about it until I recently dug through the crate of news clippings I have in my home office.

I tackle the question: should servers receive a real paycheck? This was at the time that the IRS was considering using a restaurant’s credit card receipts to determine an average amount that each server earned in tips and then use that as a basis for income tax liability.

 

 

Olives at the market in Tunis

Olives at the market in Tunis

We spent days meandering the streets of Tunis. We hopped trains to Sousse and Carthage. We celebrated with the locals on the one year anniversary of the departure of Ben Ali. Olives factored into our lives there with every meal, served in a big bowl beside the olive oil, harissa and bread. A perfect complement to the spicy tomato-based, lamb sausage soup that I can still taste today.

We found the market the day before we left. We could see it from our balcony at the hotel, but we never quite realized what sat under that massive building always boisterous from the first light. That’s where I snapped this photo of olives, in all their rich varieties.

 

Every time I taste a good olive, a real olive, not one that’s been industrialized and reduced to life in a can, I return to Tunisia.

Travel: Olives