Cooking in Marrakech
Our eclectic group consisted of people from Norway, the Netherlands, and America. And, we met in Marrakech, Morocco, to learn how to cook authentic Moroccan food. Our teachers, Jmar and Aisha, gave us each recipes, written in our native languages. I was in charge of peeling and cutting tomatoes in half and removing the seeds. I’ve cut thousands of tomatoes in half before, but have never removed seeds because I relish eating the whole tomato. Just never dawned on me to remove seeds.
I began the process, while watching the other cookery students clean sardines, fry egg plant, and food process cucumbers. Then Aisha, one of the teachers, gently picked up one of the sliced tomatoes, cut it through the middle of the fruit and thumbed out the seeds. I was slicing the fruit from stem to end, which made it a bit more difficult to remove seeds. So, I copied Aisha. This effortless change of rotating the tomato before slicing it in half made a huge difference for removing seeds.
We all want to change for the better, and quite often, the effective change is very very simple. No drama, no fuss. Aisha didn’t get after me. She didn’t act as though I should not be a part of the class. She didn’t even demand I do it her way. She just showed me how she did it and went back to her work.
Teaching can be done without voicing one word. Learning can be done by following examples, quietly.
The cookery class was a successful experience. The new foods were tasty and the new friendships were fantastic.