Posted on 09-Sep-2014
August 23rd, 2014
All too soon, the day arrived. We all gathered in the hall, clustered in our squads. 8 groups of excited aspiring cooks, each ready to boast of their menu. With mess tins and solid fuel in hand, everyone
rushed walked to claim the best spot for their adventure.
Though every single person was eager to get started, there were still preparation to be done. Before starting, each mess tin had to be “fireproofed” with toothpaste to prevent burn marks from being permanent. Even with the slabs of solid fuel, it was not easy to start a decent fire.
The rice was easy to cook, but time consuming. The rice had to be soaked in a appropriate amount of water. At first, too little was added, and the rice as almost crunchy. Then we added water, and the rice became porridge.
Next to enter the flame was the fish. Marinated as the rice was cooking, it entered the butter coated aluminum foil coated “pan” (mess tin) with a loud sizzle. Slowly but surely, the fillet began to release a wonderful aroma.