|CTI volunteers Camille and Natalie George|
The George’s are in Haiti helping locals take advantage of an underutilized food source: Breadfruit. Breadfruit grows in abundance in Haiti, but spoils just days after ripening. CTI has developed a set of tools that villagers can use to preserve breadfruit as affordable flour.
Natalie and Camille are in Port-au-Prince, helping Haitians open a breadfruit bakery and showing “field to fork” proof that breadfruit can be harvested, transformed into flour, and processed into delicious and nutritious food products.
Baking sans Power
What I take advantage of in my everyday life is the sheer luxury of electricity. It seems so normal to have a fridge that works all the time, and a light switch that turns on no matter what, however in Haiti things do not work the same way as they do in wealthier countries.
In Haiti, the government rations the use of electricity, and though every day varies, on average it will turn off around 9 AM and back on again around 7 PM. Some people have personal generators that they use to keep it on, and bigger companies, like our hotel, have some sort of deal with the government that allows them to use a small amount during the power outages. But overall, the average Haitian does not get any electric power within those hours.
Haitian Rum Cake
After some time of fiddling around with the propane stove, it was time to bake, and we decide on baking the Haitian cake, which includes rum and raisins. The recipe and baking turned out to be a GREAT success! They mini cakes were SUPER delicious and we all felt like we were some official top chef bakers (or maybe just me…). I didn’t want to stop there, especially since we had a few hours to kill AND a working stove. So, I decide that we should make another pizzelle batter and then try making cookies out of it.
|Haitian Rum cake made |
with breadfruit flour