A week in and Kisumu is still awesome. Over the weekend we
went to see Lake Victoria and then met up with a guy from Atlanta for dinner at
his house. He was a nice guy and is living in Kisumu for the next four years
with his wife while working at a clinic. His wife made quiche. It was nice to
muzungu-out for a little while.
On Sunday, my host- mom let me help cook, which is always
exciting to me. We were making omena and I had to sort through it. What is
omena?
I'm a fish with a nose like a sssswwwwoooorrrdddd... |
Typically they are stewed in a tomato-y sauce. The other
times I have eaten them it wasn’t very good. There’s not much to the fish other
than skin and the eye. But the way my host mom made hers was actually quite
bearable with minimal thinking about what I was eating.
On Monday the interns divided up into their preferred area.
I meet the nutrition staff and talked to Debra, the lady in charge. Right now I
am going to be doing simple things like making documents to store their client’s
contact information. The nutrition department at KMET makes and sells nutra-flour.
It is made of milled soybeans, millet, and peanuts and is used to make a porridge.
The porridge itself is a complete meal, with plenty of protein and fats as opposed
to just the usual carbs. After meeting
with Debra, I sat with the nutrition staff and sorted through the soy beans.
They tried to teach me Luo. It is really freaking hard. Their word for “thank
you” has like 7 syllables.
After the soybeans, we bagged some flour for the next day’s
trip to Busia. I got a chance to actually try to porridge, and it’s not bad. It’s
way better than just straight millet porridge.
So far so good.
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