Far off Places: Making Pumpkin Pies in Burkina Faso

Nov. 26, 2008: I asked the chief at ECLA if I could use the kitchen to make pumpkin pies for the Thanksgiving fete. The pumpkins were brought up by our APCO from Ouaga. I had 5 whole pumpkins and decided to make 5 pumpkin pies for 50 people plus. This was a lone task and I was up for it. I began Wednesday afternoon during our lunch break. This shows me cutting into the pumpkin, getting them ready for the steaming process.

To get the pumpkin rind out of the gourd I steamed the pumpkins. After they were steamed for about 15 min. It was very easy to scoop the pumpkin from the skin. It was such a HOT job. I had to wear plastic dish gloves to handle the pumpkins.

All of my ingredients ready to be used. I am “trying” to strain the water out of the pumpkin, it works somewhat. I went to the alimentation earlier on Wednesday and bought everything for about 10,000 CFA ($20). I strapped everything onto my bike (impressive, not a single egg broke) and biked it the mile back to ECLA. Flies and ants were everywhere but I was a pro at keeping things covered and protected. On the right you can see the bag of spices I brought over with me from the states, so important!!

This is half of the pumpkins that I degourded. I squeezed out the excess water with my hands. Pumpkin really dries out the hands I found out. I added some cinnamon sticks (I brought from the states) to the pumpkin puree to sweeten it up. In my research I found out that the Libby’s canned pumpkin from the US is actually made with butternut squash; intriguing.

My main problem was not having enough pans to make all of my pies. I used small tart pans, bread pans, and even Dan’s hand-held saucepan. For the crust I used butter biscuits and a TON of butter. Not a single pumpkin pie stuck tot he sides!! This oven had no temperature listed so I just guessed what to cook them at. I then sat back, swatted away flies and waited 45 min to an hour for the pies to bake.

Viola, the finished product!! I spent over 7 hours from start to finish preparing the pies. I did not get back to my host family till after 8pm. We stored the pumpkin pies in a refrigerator over night.

Nov. 27, 2008 On Thanksgiving we were given hours to prepare the Thanksgiving fest. Beyond the pies I was on a couple other food committees. All of the cooks, most of them were health folks from village, cooked at various SED houses around OHG. It was sooo hot because we cooked in the heat of the afternoon out on my patio. The sun beat down on us. My whole family watched and laughed as we sang and danced while we cooked. My amplemann have multiple uses!! They are not only used for taking my bucket baths, they are also used as potholders to get really hot pots off of the fire!!

I take off one pot of boiling cooked sweet potatoes and place another pot of sweet potatoes to be boiled. Love the face!!

I use a slotted spoon to strain the potatoes from the HOT pot to my water bucket. It is the only available container. A main problem of preparing Thanksgiving was trying to find enough casserole dishes to make all of the food. I could have made more pies the night before but had NO MORE pans. My water was buttery for the next couple days. YUM

Amanda and Brittany prepare the sweet potatoes from a recipe from the Cassidy family. Here in Burkina sweet potatoes are white, not orange. We made our “milk” by adding water to milk powder. We also used a mixture of blue band butter (no need to refridgerate, curious) and real butter.

Audrey and Karla stop by to drop off the goods they are buying in the Marche. It is great that my host family lives practically IN the market.

How did our sweet potatoes get orange? Well I had so much pumpkin left over from the pumpkin pies, so we added it to the sweet potatoe recipe and it was yummy. I am trying out the potatoes before Amanda adds the rest of her curious blue band, only in Burkina Baby!!!

I am a true Burkinabe, as I use the massive morter and pestle to grind up our cubes of sugar. Burkinabe women use this everyday to pound their millet for tô, the national dish of Burkina. I use it to smash sugar for a yummy crumb topping for our sweet potatoes. Yes, you want the recipe!!!

Beyond sweet potatoes, I prepared “deviled eggs,” it really would not be an American party without deviled eggs and of course paprika sprinkled on top!! Eggs are SOOO expensive here in Burkina. 1 egg = 100 CFA. So I can get 5 eggs for $1. Eggs have a season here in Burkina, as winter continues eggs will become even more expensive. Chickens lay more eggs during the rainy season.

Nov 27, 2008: At ECLA, Dan and Karla prepare the massive fruit salad consisting of guava, apples (really expensive here), watermelon, bananas, and more!!

I still have dreams about this stuffing!!! I even made it the next week during our Nutrition cook off. Kirsten and Erik with their amazing creation. I think I want people to send me over canned cranberries so I can make stuffing and have it with the canned cranberries. American Dreaming!!

The Thanksgiving Spread: Peace Corps volunteers and our Burkinabe staff line up to taste some of the food. Salad (housed in basins that Burkinabe wash their clothes, haha), Mashed potatoes, Stuffing, Rice Pudding, No bake cookies (balls), Bread, Green beans, Turkey and Mutton (Turkey our goat).

Dan showcasing the pumpkin pie I made in his saucepan and accompanied by a can of cranberries. Ohhh cranberries, sadly they can only be found in the United States. Someone had them sent in a care package.

A close up of the Turkey and the Mutton, which was made in brochettes.

Sara taking charge and cutting up the Turkey. She housed the goat, “Turkey” during training at her house and “fattened” him up. I do not think she partook in eating “Turkey” the goat for Thanksgiving, she stuck to the traditional Turkey, the bird.

Amanda, Matthew, and Brekk soo excited that it was Thanksgiving they began eating in line.

I went around and took photos of everyone that I ended up being the last one to eat. Audrey (in front) and Jay Z (behind me) are actually going up for their seconds. Some green beans in the foreground!!

Yasamine (ME), is sporting one of her new dresses and showing off her cutlery. I brought my own plate and 3 n 1 silverwear because there was not enough for everyone. The Burkinabe loved the 3 n 1, thanks Jen.

Matthew enjoying some mutton right off the bone.

On a dare someone thought I would not eat my watermelon without my hands, ha, were they wrong, Audrey!! That is also my 3^rd helping of stuffing, I actually finished the stuffing.

Speaking of left overs, there really was not much left over, which is a good thing since there are no refrideraters to put leftovers in.

Brittany and I carry a watermelon and the left over sweet potatoes back to her room for breakfast the next day.

My Thanksgiving really was not Thanksgiving until my phone call from my family back in the States. They did not call till 10pm but it was worth staying up past my bed time. I was so happy to talk to them, it was great to hear everyone’s voice even Uncle Mike and Aunt Dee. Thanksgiving is not Thanksgiving without family!!!

THE NEXT DAY: LEFT OVERS (Really miss Thanksgiving left over sandwiches and waffles with Turkey and gravy) Instead we have. . . .