I am no doubt a
lover of food, but at the same time am guilty of taking it for granted. In the states, it is all too easy for us to
just go to the store and buy what we want to eat at any given moment without giving any thought to
the process involved with getting it there.
It has been eye-opening to live in a community that is so dependent on
one staple crop, mahangu. Mahangu is
grown with little to no mechanization.
From the tilling of the field in November to the harvesting in May,
mahangu receives the utmost human attention.
But it doesn’t stop there. The
mahangu still must be ground into the flour that is used for making the
porridge and drinks, and this is a perpetual process. Mahangu is truly loved and appreciated every
step of the way. For this reason,
despite its bland flavor and sandy texture, it is a truly satisfying meal.
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