Don't fear, I'm not about to start a cooking blog...but I have been venturing into new kitchen activities with my new found time, fruit, vegetables and the wonderful variety of cooking ingredients available in Kenya.
The aim is for me to find paid employment here. We can't afford for me to study this semester so I'm deferring my Master's until February, and I'm excited about working again. But after submitting 19 applications so far, I have heard from a grand total of 0, yes ZERO. Quite demoralising, but also a helpful reminder for me that unemployment is challenging, when I have had the fortune of getting any job I've applied for in the past. There are a few likely contributors to my lack of success thus far, the chief one being the exorbitant cost of giving a foreigner a work permit - approximately USD4000 for 2 years. Others include that Kenya rightly favours Kenyans for roles, that I've been out of the workforce for 2.5 years (aside from a few short NGO contracts), that I don't fit easily in a particular role any longer due to my diverse experience, and the obvious one that I'm an unknown quantity, particularly within the UN where a number of the jobs sit, and a lass with no Kenyan experience.
I happened to see an advert on the Nairobi Expat Social stalkbook site last week advertising a temporary voluntary role with Doctors Worldwide, a small UK based NGO. Being voluntary and not in Nairobi, it doesn't really fit our requirements, but I sent off my CV. To my surprise, the CEO rang me from the UK that evening. I don't have anything in writing yet, but it seems as though I'll be heading to a small town in western Kenya near Lake Victoria for 6-8 weeks in August/September to manage a health programme while the existing manager has a break. It won't help our bank account, but won't damage it either, it gives me some Kenyan experience, and it'll give me something to do other than ferment and knit!
Back to the fermenting...I've been wanting to try making sour dough bread, ginger beer and kombucha tea (supposedly very good for dodgy guts and those with autoimmune diseases) for a while. Each involves a starter that takes time to make, feed and ferment before it's ready to be made into the product. The starter can then continue to be fed every few days with the relevant items - water, flour, sugar, ginger etc, and used continuously. Amazing. Sour dough requires a sour dough starter which STINKS, a ginger beer bug smells wonderful, and I haven't yet got the SCOBY required for the kombucha. A kind lady offered me one on Facebook, so I'm trading ginger beer bug for it. Then another lady jumped into to our very public conversation and offered to exchange kefir grains for ginger beer bug too, so when I figure out what I'm supposed to do with those I'll let you know.
The aim is for me to find paid employment here. We can't afford for me to study this semester so I'm deferring my Master's until February, and I'm excited about working again. But after submitting 19 applications so far, I have heard from a grand total of 0, yes ZERO. Quite demoralising, but also a helpful reminder for me that unemployment is challenging, when I have had the fortune of getting any job I've applied for in the past. There are a few likely contributors to my lack of success thus far, the chief one being the exorbitant cost of giving a foreigner a work permit - approximately USD4000 for 2 years. Others include that Kenya rightly favours Kenyans for roles, that I've been out of the workforce for 2.5 years (aside from a few short NGO contracts), that I don't fit easily in a particular role any longer due to my diverse experience, and the obvious one that I'm an unknown quantity, particularly within the UN where a number of the jobs sit, and a lass with no Kenyan experience.
I happened to see an advert on the Nairobi Expat Social stalkbook site last week advertising a temporary voluntary role with Doctors Worldwide, a small UK based NGO. Being voluntary and not in Nairobi, it doesn't really fit our requirements, but I sent off my CV. To my surprise, the CEO rang me from the UK that evening. I don't have anything in writing yet, but it seems as though I'll be heading to a small town in western Kenya near Lake Victoria for 6-8 weeks in August/September to manage a health programme while the existing manager has a break. It won't help our bank account, but won't damage it either, it gives me some Kenyan experience, and it'll give me something to do other than ferment and knit!
Back to the fermenting...I've been wanting to try making sour dough bread, ginger beer and kombucha tea (supposedly very good for dodgy guts and those with autoimmune diseases) for a while. Each involves a starter that takes time to make, feed and ferment before it's ready to be made into the product. The starter can then continue to be fed every few days with the relevant items - water, flour, sugar, ginger etc, and used continuously. Amazing. Sour dough requires a sour dough starter which STINKS, a ginger beer bug smells wonderful, and I haven't yet got the SCOBY required for the kombucha. A kind lady offered me one on Facebook, so I'm trading ginger beer bug for it. Then another lady jumped into to our very public conversation and offered to exchange kefir grains for ginger beer bug too, so when I figure out what I'm supposed to do with those I'll let you know.