The Food

Hey Everyone,

I've had a couple of people ask me recently what types of food they eat here. Mom and Josue this one's for you:

On the plate are Beans (top left), Millet (bottom center and to the right), and Posho (the white stuff). The only thing missing is the Matoke, a type of cooked mashed bananas. I don't eat it because I'm allergic to bananas, so I can't tell you what it's like.

Millet is made from ground millet and cassava flour. It is a very sticky, flavorless, gel type substance; from my description I'm sure you can tell that it is not one of my favorite things. They usually eat it with their fingers from a basket. They role it into a ball and dip it into beans and/or roasted meat broth (goat or beef usually) and eat it. I have to swallow it whole without chewing it because it gets slimy when it's wet.

Posho is made from cassava flour and ground Maize. It has the consistency of very thick mashed potatoes, but it doesn't really have much flavor. I don't mind eating this; I usually eat this with beans for lunch when I teach at Dorcas. It gets old after a while, but it's food, and it doesn't taste bad.

The beans are very similar to pintos, but they season them with whatever they have. I've had beans with zucchini, beans with greens similar to collard greens, beans with onions. The first bite is always an uncertainty, but they've always been great. The Ugandans and the Mexicans know how to cook beans; Americans need to take lessons.

Mom, please don't make beans everyday when I get home. I miss lunch meat and turkey...turkey especially. I've heard we can get turkey in Kampala, but it's expensive.

Well, I hope you all can appreciate the variety of food that's available in the US. The next time you eat a turkey sandwich with all the trimmings do it with a grateful heart.

Talk to you soon.

Love,

Joyce

La Gringa