One of the reasons we set up the farming project was to provide food to the nearby Ebubala primary School. After the annual maize harvest, we are able to donate a number of sacks of maize to the school.
Once the maize is ripe, it is cut by hand and the stalks broken off. These are collected up in sacks and carried inside to be stored in the dry. The kernels are then removed with a knife – often done by village children during their school holidays to earn some pocket money. The kernels are spread out in the sun for several days to dry out completely.
When ready for use, the maize is ground at a posho-mill to make flour which is cooked in boiling water to make the staple diet of ugali – a firm, dough-like consistency eaten with soups or stews and green vegetables.
At the school, the maize is used to make porridge, providing the children with at least one hot meal each day.
