Food making has
become one of my favorite pastimes in Togo. I don’t mind spending hours in the
kitchen working on a meal, or taking time out of each day to find fresh
ingredients. Without the pre-packaged readymade snacks of America, nor the
modern conveniences of a microwave, oven, refrigerator/freezer, I sometimes feel
like that’s my only option. Yet, the amount of time I spend on a meal is
nothing compared to a Togolese woman.
|Separating debris from the corn kernels|
Her work starts before dawn, almost immediately after she wakes up. Around 5 a.m. she starts gathering charcoal and lights a fire for breakfast. Local favorites are a gooey millet porridge, a bean and rice mix called watché (generally accompanied with spaghetti noodles, sauces, and local cheese), or fried bean dough.
|I'm making pâte|
|Razoring the skin off an orange|
|Ready to drink|