My Journey into Cooking: Early Experiences and Lessons Learned
Helena Wallaby, a passionate and curious learner, shares her initial steps into cooking, starting from her home science class in grade 9 in Dar es Salaam, Tanzania. She then explains her early independent cooking experiences during her post-graduate studies in a Tamil Nadu, India conflict-affected hostel.
About Cooking
Helena's journey into cooking began in Dar es Salaam, Tanzania during her home science class in grade 9. Under the guidance of an Indian teacher, she learned Indian cuisine basics such as tea, rice, pooris, potato fry, and potato fritters. The lessons also included housekeeping tips which were invaluable. These early years in the mid-70s laid the groundwork for a lifelong passion for cooking.
Home Science Class
Helena's initial cooking education was fun and interesting. The home science teacher introduced students to essential kitchen skills in practical sessions. These skills are still relevant and often passed down through generations, like sambhar, a traditional Indian dish.
Hostel Experience
Fast forward to the mid-80s, Helena's cooking journey took an interesting twist when she was in a hostel in Tamil Nadu, India. The hostel and college, due to the LTTE-Srilanka government conflict, were shut down for two weeks. Students like Helena, whose parents were abroad or from far-off North India, and a few research scholars were suddenly left to fend for themselves.
There were no modern appliances or food delivery apps, and venturing out was unsafe due to suspicions of LTTE connections. Restaurant food was neither hygienic nor budget-friendly. Thus, they had to make do with what was available, like bread, salads, fruits, and pickles. A nearby bakery and tea shop provided essentials, but access to a stovetop was a significant challenge.
One research scholar managed to bring in an electric stove and some kitchen utensils from her guardian's house. With the help of a hostel staff member, they stealthily smuggled in basic groceries and vegetables despite not being permitted to cook. Helena's senior taught her the basics, with Helena assisting in minor tasks. They managed to make rice, sambhar, gravies, rasam, and some vegetable shallow fry.
They cooked with minimal ingredients, minimal effort, without any grinding or deep frying, to keep noise to a bare minimum. To mask cooking sounds, they played the radio. After preparation, they stealthily made their way to the mess to wash the dishes. Despite the effort, the meals were always packed with flavor as they missed home-cooked meals deeply.
This experience was more than just cooking lessons; it was a community effort that fostered a lifelong love for cooking. Helena's home-cooked meals and the potato-based dishes continue to play a significant role in her cooking journey.