The scent of potatoes, onions, and oil always filled my Geneva apartment. In the morning when Phillipp cooked his German rösti, the smell of grated, fried potatoes and onions blended with the aroma of coffee. At lunch, Matt frequently burned his typical British dish of cubed red potatoes, onions, and meat. In the evening, Sayouba prepared his traditional Burkina Faso stews, always beginning by sautéing potatoes and onions in oil before adding vegetables and meats that simmered for over an hour. Even Serela's Sri Lankan vegetable curries usually included our apar…
