A Note from the Sick Bed and How to Eat a Coconut

Some Follow Up on Being Sick:

Typhoid. {sigh} And anemia. {sigh again} Once again, I am thankful that none of this takes God by surprise, even though I had not been planning on getting sick this year. It's nice to finally have some answers on why my stomach still bothers me and why I'm exhausted, but I still covet your prayers.

While I've been convalescing in my home for the past week, I really have no new adventures to report. So, I've been working on reporting an older adventure. A few weeks ago, I learned how to prepare coconut here, and my experience is as follows...

How To Eat a Coconut in Haiti:

"Knock, knock!" someone called to me on evening a few weeks ago. It was Jon Bena, who was standing outside my door with 3 other Haitian friends and Caleb. Here, it's rare to actually knock on someone's door, and much more common to call out. Another typical greeting is for the visitor to say "One" (honor) to which you answer "respe" (respect). This particular evening, they had come to visit and see if I wanted some coconut.

In America, for me, coconut comes sweetened, shaved, and in a plastic bag. In Haiti, it comes from Jon Bena's 13 year old friend climbing the coconut tree in the yard outside my door. In an amazing feat of acrobatics, this boy climbed the 40 foot tree to throw down some coconuts for me.

After that, we walked over to a stump so that the buys could hack off the outside covering with a machete. Ben, Jon Bena's twin brother, is teaching the younger guys who to use a machete and still keep all of your fingers. Ben and jon Bena learned how to use one when they were 11 or 12.

After the thick outside layer was off of the coconuts, we migrated back to my house, found a drill, and made a small hole in the top of each coconut. That allowed us to extract the yummy coconut water. We poured all the coconut water into a pitcher, added sugar, and stuck it in the fridge for a couple of house until it was ready to be a nice, tasty, chilly treat for us!

Next commenced coconut smashing... which means going outside to my front patio and dropping the coconuts onto the ground to break the brown outer shell. It was then ready to pry out of that dark brown shell with a small spacula. After that (and sneaking a few small pieces to taste :), the coconuts were ready to peel the outside skin off. While I enjoy nibbling on it with the light skin still on, it's best for cooking and pies if you peel the rest off. I've found that a small paring knife is quicker than a potato peeler, but either way it's still a time consuming task. After that, the final step in the process is grating the coconut. At long last, your coconut is ready to be munch or added into granola or made into a delicious coconut cream pie!