The school cooks are preparing for the new term. Feeding nearly one hundred and sixty students three meals a day, plus teachers and staff for lunch, for the three-month term requires several tons of corn. The recently delivered bags are being stacked high in the storeroom off the kitchen.
Here is the school kitchen. There's a store room on each end. The big vats in the center are used for cooking massive amounts of beans, rice, corn, and ugali (a staple of Tanzanian food; it's similar to very thick, stiff grits, but with a smoother texture). Sometime I'll try to get a picture when someone is chopping greens.
The corn that the school buys is 'rough'; it needs to be cleaned of any bits of chaff, debris, etc. before it is used. Albert, the school driver and general jack-of-all-trades, rounds up his family and friends who have a free weekend to work for a bit of extra money, and they spend all day out in the hot sun around a big mesh table sifting and cleaning the corn by hand.
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