So yesterday, on Facebook I put a photo of our meal the evening before “pork and Irish”:
We always know that food will get people talking, and heading off to foreign climes always gives the opportunity to be exposed to other cuisine.
We established pretty early that any restaurant menus are a work of aspiration rather than reality … it comes down to the same choices as we get at our guesthouse each evening:
- Meat: Chicken, Fish, Pork or Beef
- Carb: Chips, “Irish”, Rice, Boiled Potato or Chappati
We’re grateful as it means we do get to ring the changes each day – and thankfully as I’m not a great one for whole fish – the choice does include filleted fish. Jay Butcher, who visited Ogongora 18 months ago was surprised to hear that there was pork (less common with a large Muslim population) – but we’ve had it twice (once in the guesthouse & once in the village) … I’m wondering if that’s a sign of success of the PEP process as in the photo below we see that Pastor Pete has 2:
When we’re in the village, we are treated “royally” – which can actually be quite distressing seeing what the children eat – some kind of porridge made of millet – which may be the only meal that they get all day:
We, meanwhile, are seated up at the front – and our job is to show appreciation for the food (whilst being aware that any leftovers are available for the villagers) – as this feast is spread out before us:
There has been a big pile of rice each day (served with a bowl), plus some meat, some sauce, and a few other things – below is the infamous ‘goat stew’ we had been warned about – pretty tasty – I’d eat it again (less ‘stringy’ than much of the other meat):
Simon Martin on Facebook said “In NW Uganda, staple diet is Enya – like brown playdough, made with cassava and millet or sorghum flour” – which I think must be the below (tastes like wet paper, with the consistency of wallpaper paste):
Yesterday we had the opportunity to watch our dinner being made – in a very hot and smoky hut – spot the chicken’s feet in the pot (and the undeveloped eggs are taken from the slaughtered chicken and eaten also):
We do know that our meals have been pre-paid for but it’s difficult to know that others are watching, but they just seem happy that we’re happy…
And one thing that’s an essential for the food is a bit of a ritual with hand washing … Although we all have handwashing gel, the village has had the importance of handwashing drummed into them, so it’s important that they see us doing it too. Someone comes around with a jug, a bowl and a piece of soap – and we rinse and shake!
Interesting to hear how rice is a growing foodstuff – we’ve had it every day – but before (and maybe it’s just been for us) – more of a use of millet and sorghum.
Dr Bex Lewis is passionate about helping people engage with the digital world in a positive way, where she has more than 20 years’ experience. She is Senior Lecturer in Digital Marketing at Manchester Metropolitan University and Visiting Research Fellow at St John’s College, Durham University, with a particular interest in digital culture, persuasion and attitudinal change, especially how this affects the third sector, including faith organisations, and, after her breast cancer diagnosis in 2017, has started to research social media and cancer. Trained as a mass communications historian, she has written the original history of the poster Keep Calm and Carry On: The Truth Behind the Poster (Imperial War Museum, 2017), drawing upon her PhD research. She is Director of social media consultancy Digital Fingerprint, and author of Raising Children in a Digital Age: Enjoying the Best, Avoiding the Worst (Lion Hudson, 2014) as well as a number of book chapters, and regularly judges digital awards. She has a strong media presence, with her expertise featured in a wide range of publications and programmes, including national, international and specialist TV, radio and press, and can be found all over social media, typically as @drbexl.