Bumping up and down to the constant shakes of the motorcycle as it passes over a rock or swerves by a hole, I look out at the rolling hills surrounding me. The copper coloured dirt sticks to my skin, while the cool breeze rushes past me. We travel through fields of tea leaves and banana trees, with mothers carrying
twice their weight in water and food. Children come running up, waving and trying to say hello to the strange white girl zipping by. After what seems like hours of jittering and windy roads, our bike comes to a stop outside of a very small house whose walls are made of clay and the floor is only dirt.
Inside a mother greets us with the most genuine smile, while an infant is squirming in her arms. After several questions, measurements, and a walk around her property, we get back on the bike and head off on that windy dirt road.
After long hard days in the field, we would come back to our main office and residence in Nyamagabe, Rwanda. The food we ate did not provide a lot of variety, due to our limited kitchen of a two burner hot plate, a few cooking pots, a spatula and ingredients from the local market. One of our go to meals was avocado toast with egg. While in Rwanda, ou
r avocado toast was never worthy of the front cover of Food and Wine Magazine-but it was delicious to us. It is one of those meals, that requires very little ingredients and cook time, yet gave us the required protein and nutrients and still tasted delicious.
Now whenever I eat avocado toast with egg, it takes me right back to my days in rural Rwanda. It may not be fancy but it reminds me of my adventures, the people I met, and the beautiful countryside. I know eating your avocado toast may not remind you of Rwanda, but all food has ties to something-you just have to try it and find out.
[kindred-recipe id=”1584″ title=”Avocado Toast”]