Well, we thought were leaving Accra mid-November….. but travel clearances are taking their time, so life is in limbo right now. As we were assured all was on track, we gave notice on our flat, and the lease runs out in two weeks. I am taking deep breaths and reminding myself that I do have a job next month, somewhere, that we have our health and this will be resolved. Still, this is stressing me out to no end. Short term accommodation is hard to find here, and expensive, and right now we do not know if the delay will be days, weeks or months.
The Guardian had a great article today, which resonated with me also in times of uncertainty: “Cooking is perfect to empty your brain of bad men and the things they do”
…. Crisp but floury potatoes, and slow-cooked lamb, tender and almost melting off the bone, are like the safety of a friend’s hug. Cooking is sorcery. Some days we desperately need its magic.
Exactly. World news is depressing, stories of sexual harassment keep coming, and are only too believable. My challenges are small, but some days I just want to curl up in the sofa and watch Gilmore Girls. Well, when all else fails, there is still cooking. I am still emptying fridge, freezer and food stocks, in case by some miracle we move in the next 20 days, and/or if we move to a rented room somewhere. Que sera, sera. Let there be chocolate pudding……….
I started with Smitten Kitchen’s Best chocolate pudding, because her recipes are the best. The plan was to use evaporated milk and Italian Hulala UHT whipping cream, as in photo above, but Iwas too distracted to remember that, as I was watching the YouTube Yacht Rock series on my laptop at the same time, which is very funny….. So the pudding was all done with milk powder. The chocolate was Guatemalan, as we are lucky enough to have a friend who works in cocoa. Not enough chocolate left, so I used up the last of our Ghanaian cocoa as well. Ghana is the second largest cocoa exporter in the world, after Côte d’Ivoire, and we get excellent cocoa here.
Use-it-up chocolate pudding
30 grammes cornstarch
120 grams icing sugar (we are low on regular sugar)
1/4 teaspoon salt
700 ml whole milk (I used powdered milk & water)
1 tbs vanilla sugar (Norwegian – just use 1/2 tsp vanilla extract if easier to find)
95 gr bittersweet chocolate, coarsely chopped
65 gr unsweetened Ghana cocoa (last of package, you could use a bit less)
Optional: sugar sprinkles on top
Combine the cornstarch, powdered milk, icing sugar and salt in a medium saucepan, Whisk in the water/milk, and bring to low boil. Add chocolate and cocoa powder, stir well so all is melted and mixed in. After ten minutes or so it will thicken: taste to see how you like flavour and texture. I added an extra pinch of vanilla salt at this stage. Also added: sugar sprinkles on top, as we in are the “everything must go” stage of pre-moving. Cool and eat: this makes at least six servings, even for stressed people, as it was very dark and chocolate-y.
Piling up items to ship or give away: there is a classifieds section here in Accra where people sell all kinds of things due to house moves: furniture, used shoes, kitchenware, toys… I never thought I might be one of them, but if we have to store stuff with friends while we are in temporary lodgings, much more will be shedded. Most just given away, I think, it might also help for good karma for the move.
And to remind myself to keep this in perspective: another neighbour died, as we could see from the red and black funeral drapings on their gate. We have a lot to be grateful for, so I will keep breathing, waiting and maybe have some more chocolate pudding….