African Brownies

Yes that is right I baked. I put on my baker’s hat and stepped into a smoke filled room and whipped together some fresh baked goodies.

Well at least I attempted to make some fresh baked goodies.

The process was quite interesting.
I was ushered into a room by the make shift kitchen by one of our American contacts. There we proceeded to whip together brownies, cookies and chocolate chip banana bread.  Baking Africa style consists of make shift ingredients, flexibility and a humongous oven.  

The oven was a beast. It looked large enough to fire clay pots and yet there it was. Hot and ready to bake some treats.  The key to the oven success was all in the touch.  The fire was blazing and quite smokey I might add. I might have been crying through this process not because of the joy or sadness of baking but merely because the smoke was a constant presence that my senses did not appreciate or enjoy. 

But anyways back to the beastly oven.  The oven roared and smoked, as I quickly threw together the ingredients for the cookies and brownies. I did this all by a picture by picture recipe that was designed to instruct the usual baker. It was simple and easy to follow.  My baking partner Kristen let me know when the oven was ready by simply putting her hand in the oven. Yes that is right, we are in Africa. This oven has no set temp or timer. The key while baking is to first feel the temp of the oven with your hand. And then after that depending on how it feels placing the soon to be baked item into the mouth of the pit. The way to ensure an even bake is all in the doors. The doors are the temperature adjustment.  Whether the doors remain open or closed completely alters and changes the outcome of the end product.

For example: the brownies turned out a little to hard. I could not really enjoy my brownie due to its rock hard nature. In the case of the brownies the doors were shut a little too long burning the edges, while leaving the base a gooey mess. In an attempt to cook them fully they went back into the firey furnace and came out hard as rocks.

However the winner of the day was the chocolate chip banana bread. We only made a loaf of that, but next time we know who the winner is. So I do believe that next bake day my teammates and I will probably ask for a loaf a piece.

I never would of thought that I would be baking in the bush of Africa. But here I am an African baker. 

I am continually blessed by each new and exciting experience and opportunity.  

Who knows what new opportunity awaits tomorrow.

It could be anything really…

Thank the Lord for African blessings and rock hard brownies.