Cooking for a big Group

One challenge I’ve faced so far has been cooking for the group. Although I enjoy cooking at home, being responsible for preparing a meal for everyone is a completely different experience.

There are so many things to think about before you even start. How many people are eating today? Do the beans need to be soaked the day before? With only two cooking spaces on the stove, what should I cook first? When does everything need to be ready? And how many leftovers do we still have from yesterday that should be used first?

The first meal I prepared was a potato bake with carrots and beetroot. I made a creamy sauce using goat’s milk, bay leaves, nutmeg, caraway seeds, salt, and pepper. It was a lot to coordinate, but seeing everyone enjoy the meal made all the planning worthwhile.

By the second time I cooked that week, I already felt much more confident. I knew where everything was, which spices we had available, and how the kitchen worked. Instead of following a recipe exactly, I searched for ideas online and adapted them to the ingredients we had. The result was a potato and chickpea curry served with rice.

Cooking here has shown me that it’s not just about following a recipe. It’s about planning ahead, being flexible, making the most of what is available, and thinking several steps ahead. Every meal teaches me something new, and with each time I cook, I feel more comfortable and confident in the kitchen.