kitchen and chooses one’s meal
from the pans arrayed on the
stove. It is impossible to describe
the effect of the marvellous smells
which assail one’s nose, and the
sight of all those bright-coloured
concoctions is overwhelming.
Peering into every stewpan, trying
a spoonful of this, a morsel of that,
it is easy to lose one’s head and
order a dish of everything on the
menu.
Cut off the tops of a dozen large
tomatoes, scoop out the flesh and
mix it with 2 cups of cooked rice.
To this mixture add 2 tablespoons
of chopped onion, 2 tablespoons of