Le Déjeuner

The midday meal is often a Bajane-a big pot filled with water, dried vegetables such as chick-peas, lentils or dried beans from the dark, cool storeroom next to the kitchen, and maybe a sausage or two. It’s first boiled over the fire and then simmered all morning over the embers while the women work. When the men arrive home the vegetables (‘la Bajane’) are scooped out and tossed in vinaigrette and the sausage is sliced into the broth (‘la soupe’). The two dishes are served separately. With this there may be a salad of wild herbs that the women have collected-dandelions, rocket (arugola) and hyssop washed free of stubborn bugs under the handpump outside. In summer there are sweet peppers and aubergines cooked with garlic in the fireplace. And always lots of bread to eat with homemade goats’ cheeses laid out on bay leaves in flat rush baskets.