Feeding the soul and stomach with hands-on learning
October 13, 2013
Learning during the Study-Service Term takes many forms, from living with host families and going on field trips to soaking in hours of lectures and participating in-depth language learning. Nothing, however, quite compares with hands-on workshops. Students recently enjoyed two stimulating cultural experiences: learning how to play a new musical instrument and make two Peruvian gastronomic treasures.
Camilo Ballumbrosio, an extraordinary Afro-Peruvian percussionist known throughout Peru, introduced students to the cajón, a wooden six-sided, box-shaped instrument developed in Peru and played by slapping the front or rear faces (generally thin plywood) with the hands or fingers. He also demonstrated Afro-Peruvian tap dancing known as “zapateo.”
Camilo Ballumbrosio demonstrates how to play the cajon.
Ballumbrosio’s ancestors were brought to Peru as slaves from Africa to work on cotton and sugar plantations located along the coast. Because they were kept in such isolated settings, Peru’s slaves eventually developed unique music and dance forms, including the cajón and the zapateo. Ballumbrosio’s family is from Chincha and his father was a well-known zapateo (tap) dancer and violinist who taught his children how to dance and make music.
During his workshop in the salon of the Anglican Cathedral of the Good Shepherd (Buen Pastor), Ballumbrosio explained that the cajón is a versatile instrument that today in Peru is used in many musical forms. After demonstrating his considerable skills, he patiently taught students how to replicate complex sequences on the cajón.
Camilo Ballumbrosio teaches Lauren and Becca how to play the cajon.
The following day, guest chef Nicolás Ferrer Quispe met with students in Casa Goshen and taught them how to prepare two classic dishes – ceviche and Papas a la Huancaína.
Ceviche, which is believed to have been developed in Peru, traditionally is made from three basic ingredients – fresh ocean fish, lime (whose acidity “cooks” the fish), and chili. Under Ferrer’s patient direction, the students prepared cod in a marinade made of lime juice, ají (chili peppers), and onion, and garnished it with lettuce, yam, fried corn kernels, and seaweed.
Joshua, Becca and Landon enjoyed making and eating two Peruvian dishes.
Next, students assembled Papas a la Huancaína, a cold salad made of boiled yellow potatoes with a spicy, creamy sauce called Huancaína, which is made of fresh white cheese, yellow chili peppers (aji), crackers and evaporated milk mixed in a blender. The dish is garnished with lettuce, fresh white cheese, black olives and quail eggs.
Ceviche and Papas a la Huancaína – two Peruvian classics the students prepared and ate.
Ferrer explained that Papas a la Huancaína was developed by women in Huancayo, a city in Peru’s central highlands, as a snack served to visitors. Since then it has become one of Peru’s most popular dishes. For Goshen’s students, it became a perfect accompaniment to ceviche – and together, both were an excellent noon meal.
Camilo Ballumbrosio, an Afro-Peruvian percussionist, led a workshop on the cajon musical instrument.Camilo Ballumbrosio.Camilo Ballumbrosio.Camilo Ballumbrosio demonstrates how to play the cajon.Camilo Ballumbrosio demonstrates how to play the cajon.Camilo Ballumbrosio demonstrates Afro-Peruvian tap dancing.Camilo Ballumbrosio demonstrates Afro-Peruvian tap dancing.Jacob and Landon try following Camilo Ballumbrosio on the cajon.Camilo Ballumbrosio plays the cajon.Jacob plays the cajon.Landon plays the cajon.Camilo Ballumbrosio teaches Lauren and Becca how to play the cajon.Becca plays the cajon.Lauren plays the cajon.Rudy plays the cajon.Joshua plays the cajon.Joshua and Rudy play the cajon.Alan plays the cajon.Jacob and Alan play the cajon.Camilo Ballumbrosio demonstrates high-speed cajon playing.Camilo Ballumbrosio demonstrates high-speed cajon playing.Camilo Ballumbrosio acknowledges well-deserved applause from students.The well-practices hands of a master.Nicolás Ferrer Quispe, a Lima chef, led a workshop on how to make ceviche and Papas a la Huancaína.Nicolás Ferrer Quispe, a Lima chef, is an expert on Peruvian cuisine.Nicolás Ferrer Quispe says fresh fish is essential for excellent ceviche.Fresh aji, or chili peppers, is an essential ingredient of ceviche.Some of the fresh ingredients students enjoyed.More fresh ingredients.Students try their hand at making ceviche.Nicolás Ferrer Quispe mixes fish and chili peppers.Students mix fish and chili peppers for ceviche.Nicolás Ferrer Quispe measures out key lime juice for the ceviche.Lauren prepares her ceviche.Nicolás Ferrer Quispe adds his special sauce for the ceviche.Nicolás Ferrer Quispe adds onions to the ceviche.Onions are a key ingredient of ceviche.Students add a dash of msg to the ceviche.Fresh ceviche – good enough to eat.Nicolás Ferrer Quispe prepares a fresh presentation of his ceviche.Nicolás Ferrer Quispe displays his completed ceviche dish.Ceviche as prepared by Nicolás Ferrer Quispe and GC students.Lauren samples her ceviche.Jacob samples his ceviche – with extra chili peppers.Nicolás Ferrer Quispe said yellow ahi (chili peppers), which actually look orange, are used in Papas a la Huancaína.Nicolás Ferrer Quispe prepares Papas a la Huancaína.Nicolás Ferrer Quispe prepares Papas a la Huancaína.Nicolás Ferrer Quispe prepares Papas a la Huancaína.Cheese, quail eggs and black olives are garnishes for Papas a la Huancaína.The chef prepares to complete Papas a la Huancaína.Papas a la Huancaína.Rudy enjoys a dish of Papas a la Huancaína.Ceviche and Papas a la Huancaína – two Peruvian classics the students prepared and ate.Jacob and Joshua savor a dish of Papas a la Huancaína.Joshua, Becca and Landon enjoyed making and eating two Peruvian dishes.