|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 am making pâte|
Making pâte requires quite a lot of aerobic activity. It involves heating corn flour in water and constantly pounding the mix until it becomes elastic.
By the way, my latest photo album is all about food and can be found here.
|Razoring the skin off an orange|