I like to buy local goods. It encourages local production and provides income to the Congo. But mainly, let's be honest, it makes me feel good about myself.
Anyways, so I buy local flour called Midema (for Minoterie de Matadi). It comes in a neat little white cloth bag. If you were to buy a local sand painting, you'd most often see it painted on the back of a Midema flour sac. If you were to buy mangosteen's at the market, you'd shelter from the sun under a umbrella made from Midema flour sacs. Heck, they even sell bathrobes made from the stuff.
Yesterday, I was feeling very ambitious and decided to make cheese soufflé. I started making the roux (a mix of butter and flour, heated over low heat) and poured in the milk little by little to finish making the Béchamel sauce. I suddenly spotted little brown flecks in the mix and, fairly sure I hadn't added to pepper yet, squinted and got closer to the pot. There were little translucent flecks with brown reticulations.
Suspecting the flour, I went to the bag and shook it a little bit. Nothing. The best solution was to start the sauce again, making sure that the flour was well sifted. And sure enough, the specks left in the sieve were little squiggling flour worms. The trouble is that some of them were too small to eliminate. I thought about this over a glass of wine, shrugged, and decided to make the soufflé anyways.
I am proud to say that it was a damn good dish (it puffed up around the edge and all). Worm soufflé anyone?