I just discovered one of the greatest pleasures in Rwandan
life. Those of you who know me well know I’m not a big fan of American sweet
corn. Rwandan corn, ibigori, is a different story. My neighbor brought me corn
fresh from their field this morning and I spent my morning next to my charcoal
stove, eating grilled corn like a true Rwandan. Ibigori is not sweet and fresh
or old, it’s basically a win-win situation. When it’s fresh, it’s so juicy that
it pops and sizzles over the imbabura. If it’s old, it’s chewy and tastes like
popcorn. What a perfect meal.
I was recently reminded that American spend about 10 cents
to every $1 on food but for Rwandans, the fraction is certainly much higher. It’s
time for a blog completely devoted to food. I am surprised I have not yet done
so as it is such an important topic.
Most Rwandan families farm at least a portion of their food,
like my neighbor who brought me food. She’s also a school teacher. Komera
Komera. It is polite to ask someone when first meeting them, “What food do you
grow?” Up here in the north, the common crops are potatoes, beans ($.50/kg),
sweet potatoes, corn, tomatoes ($.50/kg), cabbage ($.05), pineapple ($.5), tea
and avocado ($.05). They are everywhere you look in every direction. No land is
wasted here and only the steepest land is left uncultivated. Crops are grown in
small plots and combination planting (I think that’s what it’s called) like growing
potatoes underneath corn is very common. Composting and the use of manure as
fertilizer are not new concepts to these hardy farmers. Neither are pesticides.
They are also knowledgeable about natural insecticides. This morning, Alice noticed I had an
ant problem near my compost pile so she had some neighbor boys bring armfuls of
some sweet-smelling plant that repels insects.
Often you’ll see a woman walking to or from the field with a
baby on her back, a hoe over her shoulder and a basket on her head. Farming is
their life. On my walk to school every morning, I walk through fields of corn,
cabbage, sweet potatoes and beans. All varieties of farmers trek on foot or by
bicycle to district centers twice a week to play vendor at the market. In my
small town, the market has a decent variety of fruits, vegetables and some gems
like limes and ginger, but unfortunately, most calories in the Rwandan diet
come from starches like potatoes and cassava. I have the luxury of being able
to consume more nutrient-rich fruits and veggies and protein-sources. My recent
market purchase was:
-
20 bananas
-
Onions
-
15 tomatoes
-
Garlic
-
3 passion fruit
-
4 tree tomatoes
And I paid a whopping RWF 900 ($1.80).
When I consider the
amount of time the average Rwandan invests in food (growing, selling, cooking
on a charcoal stove 3x a day) I am filled with so much admiration. They are
intimate with their food in ways that would make the urban hippie/Whole Foods
shopper jealous. Rwandans know where their food comes from and how it was
produced. Many Americans would admire the quasi-sustainable farming patterns in
Rwanda
but at the same time, many Rwandans are looking to break this cycle of farming.
As more and more Rwandans are educated and go to school, they gravitate towards
service jobs in the city. I ask my friends and neighbors who will grow the food
when more Rwandans are educated but they cannot see past the current reality:
all Rwandans are farmers. They cannot see a way to change this.
If less Rwandans in this densely populated, hungry country
are farming, how will they increase the food supply? Technological innovations,
namely machines, cannot be the widespread solution. Machines and farming
techniques used on a large scale in the US cannot be applied to this
mountainous landscape, especially in the north and west. This is a problem for
all the East African Community and there have been many recent summits on how
to increase food supply in hilly or drought-plagued countries. This question
has been plaguing me for the past two months and I hope to find some answers
over the next 21 months.
In terms of food preparation, the food in Rwanda is over-cooked and bland.
Spice is a luxury that is unheard of in the village. It is important to have as
many dishes as possible at each meal and this is one reason why I am hesitant
to feed my neighbors and colleagues. Many menu items are culturally loaded. For
example, meat used to be mainly for men and only women can eat squash. From
what I’ve observed, ALL Rwandans serve themselves incredible, heaping portions
at lunch and dinner. Some times we joke about not being able to see someone
over their “mountain” or ask them how the phone service is on the other side of
the mountain. Meals are a necessary part of the day and I’m going to guess a
smaller source of pleasure than in my culture. They cannot afford to take food
any less seriously nor can they afford the food items that complete American
meals like meat, spices, dairy, processed grains and raw vegetables.
Thank you for reading. I’m going to go eat my locally-grown bean
soup (except for the cumin-thanks Mom!).
Ps. Our “spring break” starts after next week. I’ll be
heading to Kigali
for some good internet connection. If you wanna skype, let me know and I’ll
tell you when I’ll be around. xoxo