Several times the students had asked if I would eat a meal with them. It had never really worked out, mostly because I didn’t really put the effort into making it work but partly because every time I thought about doing it there was something else going on. So, on one of our last nights at Tumaini, Dan and I made arrangements and ate dinner with the secondary students.
The students each bring their own plates or bowls – so we did too. Difference is that we brought spoons too – all (or at least most) of the students eat with their fingers – a more traditional way to eat. And we brought our own bottled water along – which wasn’t too conspicuous since many students now drink out of the same bottles – empties we have been sharing over the months. I had let the school kitchen know we were coming and we joined in one of the groups. The students were fairly surprised to see us there – teachers usually eat their meals together in the office building – never with the students! Several of the staff members, the Director of the Seminary and the Head Master were also pretty surprised to see us waiting – bowls in hand – for dinner!
The meal was a little late – it was ready but something else had interfered with the start time. So I teasingly started banging my plate and spoon together chanting “chakula” (which means food) and that brought laughter from everyone. Dan thinks I am pretty crazy with the students! Director Kyelula said it reminded him of the early days at the school when it was a camp. See, kids are kids all over the world!
The menu was ugali na maharage. Ugali is a traditional dish, well loved by most. It is corn flour (or it can be cassava flour and I’ve even heard of it being made from millet flour) cooked into a thick thick porridge. Dan compares it to grits. Only it is thick enough to pick up with your fingers and form into a ball, like play dough consistency. I’m not a huge fan – but its OK. Maharage is beans. The menu is always either Ugali and beans, or rice and beans. Twice a day, every day, every week! Ugali is very filling, very fast and I can’t believe how much some of the student eat. But then they say, the next meal isn’t for 17 hours – so you gotta eat when you can (meals provided are served at 3 pm and 6 pm) The beans aren’t quite as plentiful – but they were absolutely delicious! Great beans! Course the cooks have the menu down by now – twice a day, every day, for years and years!
Some students also buy mboga – cooked vegetables (think spinach or cooked greens). The Bible School kitchen prepares that as well for those who buy it. If this were my every day food , I would need to add that luxury. It isn’t very expensive to make or purchase – but it is very time consuming and would be impossible to do every day for 300 students.
The students served us first – taking great care in making sure they used our bowls and my spoon to serve. I think they realize more about sensitive American stomachs that we do about their own conditions and plight. About a dozen students ate with us on the concrete platform outside the kitchen. Several pictures were taken. Dan ate with his fingers though he says he didn’t quite master the art of rolling the ugali into a ball. And 15 minutes later – it was all over – including Simyton washing our dishes in the kitchen sink (not the usual place out of the big water barrel that runs out into the dirt trough). And they were off for evening announcements.
But first, I had brought dessert! A package of cola flavored gummi bears! And they were shared by those sharing this meal – all the others had gone off to classrooms and hallways and dorms to eat. And they were greatly appreciated – just as they would be anywhere else teens gather!
The next morning, the head master came by the house. I figured he had info on the farewell party but he was just checking in on us – concerned about our tummies being OK. They know the food is safe – we’ve seen it boiling away in the big pots as it is prepared. But again, our tummies are not accustomed to the bugs and bacteria – and he didn’t want us to be sick. We weren’t – and all was well with the world. And we had another story to share with you!
Pastor Dan said,
April 8, 2009 at 6:25 pm
Great story, Heidi!
Thanks so much for the “meal episode.” It always amazed me to realize that all the farming done by the Africans who live in rural settings is done on corn, rice, cassava and yam power essentially. That basic carbohydrate gets a LOT of work done. The Africans in Cameroon also mixed in greens and spices in the sauces that would accompany that “ball” of sticky corn or cassava (where we lived). When we lived in the Northern part of Cameroon, the corn was often millet and of two varieties, white and “red.” The white had the sweeter taste but wouldn’t “stick to you” like the red for keeping hunger away for a longer period of time. I loved meals in the bush with the big corn ball that we’d eat with our fingers (though sometimes it was really hot!) and then dip the “ball” in a sauce. I particularly loved the seasoned oil sauces that had chunks of very lean chicken or meat. Of course, meat was a luxury and everyone knew that. I also learned to taste body parts of some animals that I’ll never be able to identify! Amazing textures and flavors but obviously good to eat because I never got sick from eating them! On one trip I ate Emperor Monkey meat and was told that this was the closest thing to eating human flesh! I also remember eating boa constrictor fillets. Those were lean and delicious, too.
Anyway, your descriptions sure brought back fond memories … and sobering ones, too, knowing that this “basic diet” is eaten most every day of the year with no trips to restaurants and grocery stories stocked with overwhelming selections of foods from all over the world. Such a contrast is hard to put into words and feelings. Still, the food IS (certainly can be) most delicious and I’d put some of those “bush meals” on par with anything from any restaurant anywhere.
Thanks again. Hoping that you’ll enjoy sharing your stories with us here and with many others in person. We’re looking forward to it!
Blessings always,
Pr. Dan