At the Top of Madagascar

Climbing Madagascar’s highest accessible peak is a spiritual experience

If you’re a hiker, or you’ve ever been to the top of a mountain, you may understand what I mean about a “spiritual experience.” Recently I listened to a podcast in which a psychologist explained that, physiologically, our bodies respond to intense physical exertion as a sort of spiritual enlightening.

Enlightening, and also painful.

Last year I had one of those spiritual moments when I climbed to the top of Peak Bobby, the tallest point of the mountain Andrigitra. Located in the Southern Highlands, Andrigitra National Park is the highest accessible mountain in the country, and it’s well worth a visit.

The park is located near the small town of Ambalavao, a few hours south of Fianarantsoa, the capital of the Southern highlands. On the morning our adventure began, we woke up early to catch a local taxi-brousse that would take us from Fianarantsoa to Ambalavao, along the main route, the RN7. A few car and truck rides later, and we were entering the National Park.

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Our trail guide maps out our route at the park entrance.

The hike, including summiting, takes as little as three days from end to end, but we chose to do four, so that we wouldn’t be so rushed. I’m glad we did, because is it exhausting. I don’t think any of us were prepared; I lost a toenail in the process. Fortunately, we had excellent company, exquisite views, and lots of homemade peanut butter to get us through the uncomfortable parts.

Our first day’s hike was a nice, gradual incline, broken up with stops at a few natural pools and waterfalls, in which we the craziest boldest of us took a very frigid dip. I’m not usually one for cold water, but after hiking, it was a nice refresher! We had arranged for our meals to be provided, so our guide supplied us with sandwiches and fruit after our swim, before heading on for a steeper climb to base camp #1.

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Views of Base Camp #1

We rolled into base camp around sunset, hungry and tired and nervous for what Day 2, summiting day, would bring. Before we crawled into our tents, we gathered around a cozy fire as the crew assigned to cook for us brewed up some tea and soup and handed out snacks.

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Cozying around the fire as our guides and porters prepared our delicious supper

After decent night’s sleep (it was freezing cold, so trying to stay warm was a challenge), we rose early to ascend the famed Pic Bobby. As we walked, our guide told us stories about the origins of the name Pic Bobby and other anecdotes to distract us from the pain in our legs and joints. Day 2 is not an easy climb! Imagine climbing stairs for three hours straight…that’s what this felt like.

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Spying the massif that would be our adventure on Day 2

Was it worth all the pain? Absolutely.  8,720 feet of majesty and landscape unlike anywhere else  in the world. I tried to remember the last time I had been above the clouds, other than in an airplane. Even though it was windy and freezing, I felt more powerful and freer than I had in a good long time.

There was one more tradition we had to take part in (actually, two, but the second one was our own invention). The first is to write a note and stick it into a metal box, sort of like a geo-catching game. This box was full of inspirational quotes and notes from previous summiteers. We all wrote our names and signed the date. My friend Mallory put it in the box for us.

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Leaving our note for future generations of trekkers

Second: Tequila. Not much, obviously (weight is precious, as we were climbing stairs for three hours, remember?) This might sound crazy, but here’s why: when you spend a significant amount of time away from home (as one does in the Peace Corps), you start to miss the little things: for my friend Mal (and all of us, really), it was tequila. It’s just not drunk in Madagascar. Fortunately, Mal had a friend visiting, who accompanied us on the hike and brought some of her favorite brand tequila, which she poured into a little water bottle and brought for us to toast our summit.

And did I mention that another member of our group, Jesus, is Mexican American and very good at mariachi? It just made sense.

So, from the top of Pic Boby, the highest accessible peak of Madagascar, five Americans toasted their adventure with shots of tequila and mariachi yells over the vast expanse below.

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Celebrating our summit in the freezing wind

Honestly, I wouldn’t have had it any other way.

The descent was much quicker, and we had the rest of the afternoon to relax at base camp and nurse our sore legs (and finish the rest of the tequila).

Day 3 began early, with a mostly flat trek through the Lunar Landscape, named for its moon rock-like features. As the hours passed, the air around us grew warmer, and we knew that we were leaving our note and our Pic Boby adventure behind.

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Saying goodbye to the Lunar Landscape

The descent down was no less stunning, and we remained above the clouds for a long time.

For our third night, our guide took us to what seemed like a tourist resort in the middle of the mountain. We camped below in the local village but managed to spot a few of these guys lurking nearby:

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Ringtail lemurs coming out to look at the tourists

The end of our trek concluded with a long, flat walk down a dirt road to the nearest village where we could catch a camion (large flatbed truck) back to Ambalavao. There, we loaded up on local snacks like catlass (fried potato pancakes) and nems (egg rolls) and hopped in a taxi-brousse that would finally take us back to Fianarantsoa.

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Views of Andrigitra National Park

Cooking with Coconut (with Recipe)

Coconut is king in Northern Madagascar.

Let’s talk food; is there anything better to talk about?

Someone asked me last week what I miss most about Madagascar. My answer: the food. Not a very common answer, actually. Since Madagascar is so geographically diverse, the food changes drastically depending on which part of the country you’re in. Happily, I lived in the Northwest, where coconut is king.

Before you go picturing me drinking coconut water out of a straw on the beach, know that people in my region cooked with mature coconuts (the ones you drink from are much younger), and typically, they don’t like to drink the water. That never stopped me, of course.

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Making fresh coconut milk using an ambozy, a traditional tool with a wooden seat and a metal grater attached to the end

Maybe you’re thinking of shredded coconut flakes, the kind you put in macaroons. Nope. When people cook with coconut here, they actually shred mature coconuts to make coconut milk. Here’s how:

  1. Whack open a coconut with a machete or a big knife. Pour the water into a zinga, filter it and drink!
  2. Shred each half of the coconut on an ambozy (pictured above). Make sure you have a large bowl placed below for catching the flakes.
  3. Next, add clean water to the shreds–just enough to cover. Start to squeeze the flakes and extract the milk.
  4. Pour the shreds through a strainer into another bowl set aside.
  5. Repeat the process a second and third time.
  6. The first press is always the richest. In my experience, you want to use the first press last, so that your food retains the coconuty-rich flavor.
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Coconut beans! My favorite coconut dish

Of course, if you’re in America, whole coconuts and ambozys can be hard to come by. Luckily, full fat coconut milk makes a decent substitute.

My favorite of all coconut recipes are coconut beans. They’re filling, cheap, and last forever. In Madagascar, I would cook my beans over a traditional fatana sarbonne like the one pictured below, because beans take such a long time to cook. However, if you soak dry beans overnight, they’ll cook up in less than an hour.

When I went home to America, I adapted this recipe and made it for my family using locally available ingredients. I found that I still preferred to use dry beans, because it allows more time for the coconut flavor to absorb. But I’m sure, in a pinch, canned beans would suffice.

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Beans cooking over a traditional fatana sarbonne, a charcoal cooking stove

Here’s my American recipe:

Malagasy Coconut Beans

Serves 8-10 people; can be halved or doubled easily

2 lbs dry dark red beans

3 cans coconut milk

2 large tomatoes

1 large red onion

1 head of garlic

Salt

Pepper

Cilantro (optional)

  1. Soak beans overnight
  2. When ready to cook, rinse beans and fill to cover with fresh water. Do NOT fill the pot with water; fill just enough to cover the beans with maybe an inch of water on top.
  3. Bring to a boil. Reduce to a simmer and cook until the beans are starting to get soft but not completely cooked.
  4. When soft but not still not cooked through, add two cans of coconut milk and bring to a boil again. Reduce to simmer and continue to cook the beans until they are soft.
  5. While the beans are cooking, smash the head of garlic with generous amounts of salt and pepper (I like to use a mortar and pestle for tradition’s sake, but you could certainly blend it in a food processor). Add the garlic, salt and pepper blend into the beans and stir. Cover.
  6. Chop the tomatoes and onions and add them to the pot.
  7. Taste a few beans to see if they are soft. They should almost melt in your mouth. At this point, add the last can of coconut milk and cook for ten more minutes, covered.
  8. Taste for salt and pepper. Add more if you like.
  9. Chop the cilantro and add it to the pot. Stir and serve.
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Serve coconut beans with generous amounts of white rice and shredded mango salad.

 

 

A Third Year? The Last Few Months in Re-Cap

I took a few months off of blogging. When I left my village at the end of August, I moved to the capital city to take a job working with local HQ on Pre-Service Training for the newest cohort of volunteers, and that kept me pretty busy, so I let my blogging habit go. However, now that PST is over and home-leave is almost over, I’ve realized I still have almost a year to go! I tacked on a third year, and that means more stories (I hope).

So, what is PST? Well, when you join the Peace Corps, you are committing to 2 years of service at a place of Peace Corps’ choosing. You also commit to three months of Pre-Service Training before you take the Oath.  The training is 3 months long; it’s an 8-5 schedule, Monday-Friday, and there are evening and weekend homework assignments. Trainees live with host families in the community to practice language and adjusting to local culture. It’s emotionally, mentally, and physically exhausting, complete with very little personal freedom, a lot of cultural faux-pas, homesickness, frustration, and probably a little diarrhea (or worse).

It can also be incredibly rewarding.

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Education trainees take the Oath to become official Volunteers.

For me, the most rewarding part was being on the trainer side of things. Getting to know a new group of trainees, the ones who  ultimately became volunteers and replaced my own cohort’s sites, was so inspiring and yes, hopeful. We talked about how we hate that word, hopeful, when people back home say, “you’re going to do such great things. You give us hope.” We talked about the pressure and anxiety and awkwardness that can come from being seen as a beacon of “hope.”  How you feel like you don’t know anything, and how you really don’t want to bring hope, you just want to make things better and take yourself out of the equation. We talked about the “savior complex” and the pitfalls of gathering bad data. But I see it now. We were able to talk about all of the things–fears, insecurities, regrets, anxieties. I saw my own journey in a new light. I got to reflect on all the fear and excitement I felt when I took the Oath and how much my expectations have changed.  I got to share what I hope was a little bit of insight and a lot of realness with them about how to make service something that works for you. I got to plan fun events and go for mountain runs and learn more about their journeys, which is my favorite thing in the world.

It’s so inspiring to watch someone else step into your shoes. It can also make you feel sad and irrelevant. But what I told myself at the beginning of this journey was to trust the process. 27 months are 27 months for a reason.

Well, I’ve trusted the process, but I’m not ready to let go yet. I’m getting there. Being back in the United States has helped me see that service is only two (or three! or four!) years for a reason. And of course, being with loved ones has been wonderful.

Yet at times I don’t know which place I miss more, American or Madagascar, and I find myself feeling like my heart is planted in two separate worlds. Perhaps it’s good I’m going back, because there is more left for me on this journey. But there’s no road-map this time.

Guess I’ll have to make my own.

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Three generations of Northern region volunteers at the swearing-in ceremony for the latest cohort of volunteers in the capital, Antananarivo.

 

New Year’s in February

 

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I’ve written about New Year’s before…aside from Independence Day, it’s the biggest day of the year.

Life can be hard here. No power. Fetching water every day. Working in the fields. Sweating. So that’s why parties mean so much. They’re a break from the every day. And they are so.much.fun. They’re also an opportunity for my students to take a break, socialize, and get me to take their picture 🙂

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I’ll leave you here with a visual account of my day. Not pictured: the late-night sweaty disco party or the dead zebu, sacrificed to the school, which fed about 600 people.

Happy 2019. Arabaina!

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With colleagues after the traditional meal of rice and zebu meat
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Seventh graders…enough said…

 

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Deuces for the chefs
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Attempt #1,250 to take an organized picture…