Thursday, 16 August 2012

Yola cuisine revisited

In my first post about Yola cuisine, I mentioned a mystery dish that I was curious about at a nearby restaurant (Kitchen Item 7 is the name of that restaurant). I went back the next night to ask again about this dish. It took awhile to get at what I looking for. I know you have chicken, rice, Jollof rice, fried rice and such, but when I was hear yesterday someone mentioned another dish I haven't heard of that you sometimes prepare. "We have chicken with rice, fried rice, Jollof rice, liver stew, fried plaintains, n--- ..." Yeah, that one. What's it called? "Ndomi" (as I heard the hostess pronounce it). It was hard enough just to get the name, so I wasn't going to bother trying to ask just what it was. With a name like "ndomi" (compare to "ntete" and "nsafu" from my blogs about Central African treats), it's got to be worth checking out, whether it's a stew or snack or what. "Sorry, we didn't make any tonight again." Aw. "But come back tomorrow and we'll make some just for you." So, fast forward to the following night. Three tries later, I'm finally going to get a taste of something new. "Welcome, Sir," the hostess says as she greets me with a curtsy. Did you make the "ndomi"? "Yes, sir. Would you like it with chicken or liver stew?" Hmm, so, apparently it's not a sauce. Perhaps some sort of appetizer or a something like fufu or other dumpling, or maybe an indigenous tuber that's been boiled or fried? We'll soon see. Imagine me sitting down at the table and mentally rubbing my palms together or smacking my lips in anticipation. I'm presented with liver stew and a heaping side of what I would call Ramen noodles.

liver stew with indomie (the ever-exotic Nigerian-produced instant noodles), pairs with Guinness Malta

It wasn't "ndomi" but "Indomie"--a brand name for instant noodles. According the Wikipedia description, this Indonesian brand of instant noodles has also been produced in Nigeria since 1995, but I never came across that in Ghana, for example. A friend in Ghana, quite tickled by my story, confirms that "indomie" is a big favorite in Ghana now too and presumably all over West Africa. ... Oh well. As consolation, earlier that day I came across a street vendor near the AUN campus (a woman from the south) who prepares a decent array of African stews and condiments. And, I guess now I'll put the exploratory eating out on hold until I can get some input from the neighboring faculty who are due to return relatively soon.

 - - - - -
postscript, now that i know better, the signs are everywhere. literally, like on this humongous billboard right next to campus and a gazillion other signs of this nature around town! grrr.



Bringing Central African cuisine to West Africa (part II)

The other Central African treat that I got to enjoy in Yola this past weekend was ntete, again I’m using the name used in Congo (Kituba). Known as “egusi pudding” in parts of Cameroon, this can supposedly be obtained at a couple Cameroonian restaurants in Maryland (in the DC Metro area), for example--The Roger Miller Cafe and A Kitchen Near You--but only on special order with ample notice of interest ahead of time. I was never able to arrange this while in DC but I had consequently built up an appetite for this a few months back and ended up finding a recipe, testing it out, and then making a big batch as part of an international foods cook-off at my old office, for which I won prize for best appetizer J

Anyways, getting back to Yola ... On Saturdays, the university arranges for a bus to take faculty to the market. The gas and electric technicians showed up at my door just before bus for the market was too arrive (oh dear, I feel a brief digression coming on). Well, actually, I don't think they "arrived" just then. Rather, I opened in anticipation of the bus arriving at any minute to find the technicians had been waiting quietly outside all morning. A bit confused as to what to do since I was set to go the the market, I conceded "well, let's get this over with since they're here, even if I end up missing the ride to the market." First, the technician looks at the stove piping and repeats something I gathered from the housing coordinator earlier in the week. "The stove unit itself has problems, so you'll need to arrange for a new one to be supplied." Okay, that's straightforward enough. Are we done for now? Maybe I won't miss the bus after all. "Well, maybe I can make it work?" Whoa! Which is it? Either the stove is condemned or not? I like your first diagnosis. Let's just wait and get a new stove. The technician, who apparently brought no tools!, proceeds to borrow a butcher's knife from my kitchen to cut a few inches off the gas tube. Then he asks he asks one of his assistants to see if he can go and fetch or borrow a shifting spanner (an  adjustable wrench, that is). Oh dear. Before they run off to bug the neighbors or drive home to get a wrench, I lend them the one I had just bought to put my bicycle together. He reconnects the tubing and tightens it firmly, then borrows my sponge and dish soap to coat the connection with soap suds to see if any gas is leaking. Checks out okay. No apparent leaks. Now, let's go ahead and test the burners. He turns on one burner and starts randomly flicking the lighter in a guessing game (for him) as to which burner goes he had just turned on. Um, excuse, I think it's this one, as indicated on the knob. (Granted, those stove-knob-to-burner indicators can be a bit confusing, but you'd think a gas technician would know a thing or two about testing gas stove burners!)

End of digression. The bus actually came closer to 10:30, so market trip was still on. And in spite of some lingering apprehension about whether or not I could truly count on a stove to cook with now, I could keep cooking items in mind while at the market. Inspired when I came across one of the many egusi melon seed stands, I bought the ingredients to make a batch of egusi pudding: freshly ground egusi melon seeds, some smoked fish, ginger root, maggi cube seasoning. I already had onion, salt, and red pepper at home. I asked where to find banana leaves – not an ingredient! ... but necessary for the preparation of this dish – but I was told “only in the bush (out in the villages)”. So, I had the ingredients, but I’ll still needed to find banana leaves or figure out how to make do with something else. Later that day, while sweeping some leaves off my back patio, the guard, Bappa, came around to tell me there was a gardener/grounds keeper who’s job it was to do such work (as if it was a crime or a burden for me to wave a broom for a few seconds). The conversation turned to gardening and the things one might plant in the tiny plot of dirt next to the patio, and Bappa then drew my attention to the obvious: I had two banana trees growing next to the fence – one of which bore a regime of bananas that is getting close to the right size for harvesting, by the way. No need to hunt for banana leaves; I could make egusi pudding preparation part of my activities for Sunday.

Banana trees in my back patio

So, I chopped off one of the banana leaves in my back yard. Of course, an extra chore was to wash off the lizard poop and such :P



I'll just wrap up this blog entry with a pictorial summary of how to make egusi pudding:

Ingredients for egusi pudding: ground egusi melon seed (1 cup is plenty)  and seasonings of you choice (typically minced onion, fresh chopped ginger, salt, "maggi" cube, small chunks of smoked fish, fresh and/or ground hot pepper)

Mix ingredients together and a stir in enough water to make a relatively thick paste  (but still a little wet/loose)
Bundle a couple tablespoons worth of mixture in banana leaves (what is shown in this picture is a bit too much). In  place of twine, a strip from the spine of the banana leaf us generally makes a good tying strap)

Submerge egusi pudding bundles in boiling water and heat (over medium heat to light boil) for a couple hours

Remove egusi pudding bundles pot after boiling for a couple hours

egusi pudding, ready to eat; pairs well with Campari :)


Tuesday, 14 August 2012

Bringing Central African cuisine to West Africa (part I)

Having given Cameroonian cuisine a bad rap in an earlier entry, I will plug a couple tasty snacks from Central Africa, which I was introduced to in Congo but which are also found in Cameroon, and which I treated myself to this past weekend after my first week in Yola.

Actually, the first treat is nothing you’ll find in a restaurant in U.S.—something I knew under the name "nsafu" in Congo. I'm not sure what they are called in Cameroon, but I seem to recall they have a somewhat deceptive English nickname like African plum, which describes their appearance more or less, but not the taste or texture.

I had gathered from a friend who works in Cameroon that this fruit is found there and possibly even up into northern Cameroon (just across the border from Yola), so I was a little hopeful that I might come across them here, imported if not actually growing here. Before I even got around to making an intentional inquiry about this fruit, it came up by accident in casual conversation, and one of the local AUN staff members recognized what I was describing right away. They're called "piye" (pee-ay) here.

So, the other day when I missed the shuttle bus back to my flat and was provided with a private driver to get home, I asked the driver to let me know if he saw any piye. We didn't see any along the way home, but the driver, Jibril, decided to try a few more spots where he expected to find some. It turned out to be a wild goose chase, but Jibril said he had seen them at the market. So, I put that on my list of things to find at the market on Saturday. So, a couple days later, as soon as we arrived at the market, before could Jibril wander off anywhere I asked him just where he had seen the piye the previous week and I headed off in the direction he indicated. After winding through most of the circute where fruit sellers were stationed, I stopped and asked someone. "It's finished" I was told. "But someone said he saw them just last weekend," I replied. "No, in all the market it's finished". Oh well. I figured the season was over, but at least some day over the next I'd come across them. I proceeded to go after other items on my list: a rechargeable lamp in case the lights are out for an extended period of time; miscellaneous household items; a couple dvds to tide me over until I could get access to some TV channels other than the free Chinese programming with French subtitles. After I was about ready to head back to the car, lo and behold I saw tray full of piye and promptly bought a couple dozen.

The only real complication with nsafu of piye is getting your hands on the darned things. These fruit are part of the same family as olives and avocados I think, purpole in color when they are ripe and about the size of a date fig. When they come off the tree they are hard. To make them soft enough to eat you just need to warm them up a bit by dipping them in hot water or setting them close to a fire.

Perhaps another way to warm them to ripeness, as I learned the hard way, is to leave them in a plastic bag in a hot climate :( That is, when I went to enjoy my hard-sought piye the next afternoon, I found most of them over-ripened to brownness, some being to develop a coat of fuzzy mold. 

left: piye at market; right: piye FAIL
Fortunately, I salvaged a handful of good ones and heated up some water. Once they soften up, enjoy! The softened inside is bright green and buttery, more or else like it's big brother the avocado, but is has a very slight stringy texture like a squash and is a bit acidic in flavor.

Stages of piye preparation: (1) start with hard, plum-purple piye from the tree, (2) place them in/by a source of heat  (e.g. in hot water), (3) a change to a paler shade of purple-grey means they are getting soft, (4) enjoy the buttery, somewhat acidic flesh (the bright green part), optionally sprinkling with salt








Visitor

August 11

I guess some"one" appreciated me turning on the A/C this morning ...



Sunday, 12 August 2012

Yola cuisine

A frequent question I got prior to embarking for Nigeria, and one I was personally especially curious to find out the answer to, was "what is the food like?" I had no clear idea or input coming in, so my best guess while still back home was that it might include either dishes akin to what one finds in Ghana (and southern Nigeria, judging by the food at the Wazo Bia restaurant in DC (which may have changed it's name after taking on a new cook from further west of Nigeria)) ...

  • like groundnut stew, palmnut stew, "spinach" with ground egusi melon seed, beans in red oil, accompanied by some sort of maize or cassava fufu dumplings, rice, boiled yam, or fried plaintains, among other things (as found in the DC area at such restaurants as Sahara Oasis, GhanaCafe, Bukom Cafe, among others)


or dishes similar to what I knew from Cameroon

  • which, excuse me to say, with the exception of a some appetizers that I'll get to in the next blog entry, hasn't been quite as appealing as that of West Africa. For example, while you find an okra stew in both Ghana and Cameroon, the Ghanaian variety is much like Cajun cuisine back home but the Cameroonian variety which I was introduced to during Peace Corps training has earned the name 'snot sauce' due the texture of the sauce as the okra seeds have been pounded to death.

or something more like northern Ghana

  • with somewhat mysterious yet tasty sauces, accompanied by ample varieties of rice or more commonly by a millet-based hardened porridge (called tizert or t.z., short for tuwo zafi -- I think that name came from Hausa, so presumably it's found somewhere here in Hausa-Fulani land).


or something in between all these of a mixture dishes from these of the sort I would be somewhat familiar with.

Plus, I figured I would most likely come have access to some cuisine catering to westerners given a substantial number of faculty from American and elsewhere outside of Africa had been living in Yola for a number of years by now.

Indeed the first meal I was greeted with barely an hour after I landed in Yola was a mortadella pizza (they were out of pepperoni) at Pizza Night at the AUN Faculty Club (a weekly theme on Fridays). I guess I mentioned the pizza briefly in my first blog entry. Among the other pizza selections, they offer "ass vegetables" :| Uh, maybe I'll pass on that. For anyone who is considering visiting and might otherwise be scared away by what follows, the University Club also offers soups, salads, burgers, fries (or "chips" of course, as the U.K. connection with the former colonial power wins out over the American namesake and educational environment of the university), and various specialties that are likely to grow and improve when the neighboring hotel and conference center is completed and the hotel management academic program takes off.

So, the ordeal with my stove discussed in an earlier blog entry has given me some opportunity to explore the local cuisine, but I still have much more to learn and report. Here's what I've got so far: 

I think I already introduced "suya" which I guess is a word that can be used in reference to any sort of grilled meat but it is typically understood to refer to peppered grilled beef which tastes more or less like a fresh or soft beef jerky. The roadside suya stands sometimes serve that with small banana pancakes which I found enjoyable.

On another night I wandered up to the Tasty Menu restaurant located maybe a quarter mile from my house, with flashing lights serving as a beacon to would-be patrons on the otherwise poorly lit main road between Yola and Jimeta. For the most part, I found the array of food options a bit disappointing. Apparently, a popular local favorite is cow leg pepper stew. I presume the consistency of this stew would be somewhat like the "light stew" in Ghana which I didn't bother to mention in the summary of Ghanaian cuisine above as that is one of my least favorite dishes from Ghana. No groundnut stew, no egusi with spinach, no palmnut stew. (Sidenote here: apart from a lack of substance, I avoid light stew because you either have to scald your hand trying to enjoy it while it's hot or wait forever for it to cool down!) What I ended ordering at the Tasty Menu's was fairly reminiscent of a dish from northern Ghana. Tuwo shinkaafa (rice balls) with bitter leaf stew, to which I added some roasted or fried beef. I was happy with that, but it's not the kind of thing I would introduce to any visitors and expect them to enjoy, since it's a bit of an acquired taste and, in this case, came with some boney smoked or dried fish. On the way out I went back up to the counter and inquired about some other items on their menu and ended up taking away a serving of "moi moi", which is some sort of gelatinous bean-based snack, decorated with a slice of boiled egg in the middle. I really don't know what to compare it to. Hardened bean dip? I heated it up for breakfast the next morning. It wasn't bad. 

"moi moi" to go

I came across a shwarma sandwich stand on another occasion and decided to order one just to see how it was. I was actually more curious to see if they sold the tortillas that they use to make the sandwiches, but they didn't. The shwarma grilling machine wasn't in use, so I'm not even sure where they went off to to make the sandwich and what sort of meat they used. It was pretty awful, albeit edible. Just meat, mayonaise, and cabbage rolled up in a tortilla or very thin pita.

Last night I went out to the main street again in search of more local dishes. This time I headed west on the main road where I had seen another restaurant even closer to my place. They mainly served typical acceptable fast food like grilled chicken and rice or wolof rice. They also had what appeared to be a working shwarma meat griller, so I'll try that for comparison some day. They didn't have a printed menu and the host kept mentioning one thing that sounded unique. I couldn't hear well enough to walk away with a word to remember and inquire about, but I at the time I just said okay I'll try "that one" (whatever you said that I didn't understand). Unfortunately they were out of whatever it was, so I'll save that for another day. I'm sure I'll end up being an occasional patron there in the long run given the convenience of location, but I was on a mission to find something besides grilled meat and rice.

So, I wandered back the other way and headed to Tasty Menu again. This time I tried the downstairs section where they had advertised Ramadan specials. More cow leg pepper soup which they tried to convince me to select, but I was more intrigued by the liver stew which had a more substantial looking sauce. I asked what people typically eat with that stew, and I was shown the "masa" which I understood to be rice-flour based pancakes. So, I had kuranu (I think that was the word for liver stew) with masa and a side of two bean cakes (a bean flour-based beignet or fried donut) that are like "hush puppies" not that that's necessarily a helpful clue. I'll go back for more of that soon. (I'll have to verify and/or add local names for these things later. The bean cakes are known as kosai in Hausa, but they menu entry here was different, 'asuka' or something along those lines,  possibly the Fulfulde term.)

liver stew with masa (fermented rice pancake) and bean cakes (kosai), pairs with Schweppes  bitter-lemon

That's basically all I can report (out of the ordinary anyways) for now. They do have several unique berry-like fruits and a small melon that didn't have much flavor but somewhat of a honeydew taste and look, in addition to more typical fruits (mango, banana, papaya, watermelon, even apples from somewhere).  

Maybe I'll take a cue from my friend Ezra in South Sudan who has posted restaurant reviews for local food spots in Juba.

Tuesday, 7 August 2012

Welcome Fail (cont.)

August 7.

Today was the first day "in the office" at my AUN (American University of Nigeria), where I'll be among the faculty working in the new Foundation (Bridge) Program, working with students who need to improve various academic skills in order to succeed in a university degree program. Yesterday was an all day orientation session, the highlight of which was to resolve my internet access issues--hence this blogging now. It's almost as quiet and deserted on campus as it is at my compound (where most of my neighbors are still on summer leave). I refer to "the office" in scare quotes because I was given a key to a "temporary temporary" space. Quite nice actually. It's the office of one of the Deans who is on leave, with as much space for one person (plus a private bath!) as I am likely to be sharing with several colleagues in the new Foundation program once we are moved into our actual temporary space, while waiting for the new library--where we will eventually have permanent offices--to be completed.

I may need to go back to making more Eggs McGyver for a while. On the way home from the first day in the office, I picked up some pre-cooked "suya" (something like a tender beef jerky) with the intention of possibly just using this to make a stew with some vegetables I had bought at the market over the weekend. I chopped up some carrots and started to boil them on the gas range. Moments later the back of the oven went poof with a huge flame rising a couple feet above the stove. I grabbed the fire extinguisher but discovered the safety pin was still bound in place by a plastic packing strap. Rather than bother looking for a knife to cut the strap and proceed with plan A (fire extinguisher), I ran outside where the gas tank sits and turned the gas back off, at least somewhat assured or hopeful that, if it hadn't exploded by now, it wasn't going to. That did the trick. The fire fizzled out on its own immediately after that. So, instead I ate the suya as it was intended to be eaten rather than adulterating it to make stew and I parboiled the already cut carrots with some boiled water from the handy dandy electric kettle. Whether or not it would have been a good culinary decision (probably not) to use the suya for stew, I'm glad I picked up the pre-cooked meat rather than having planned on cooking dinner from scratch.

... and now at least I have another comment I can contribute to the orientation survey that I have yet to turn in :| (please make sure the stove is properly connected before turning it over to new faculty/staff/tenants!)

Bland Day 1


August 5, 2012

The first day in Yola was rather uneventful. Arriving just before the weekend made for a rather slow or delayed settling in. One of the AUN drivers took me to the market with my new supervisor, Robert, and his wife, Ivana, where I exchanged some cash and bought a few groceries and household items. Bargaining over pennies seemed especially pointless, but it's the way of the market. I presume the starting price for me was already sufficiently high that whatever 'bargain' I got was still an appropriate rate for a Bature (foreigner). On the way home, I picked up some tools to use to put together my mountain bike and a got a USB ethernet adaptor so I could finally connect to the internet. Unfortunately, it the ethernet adaptor required a driver to be run or copied from a CD that came with the product and my laptop doesn't have a CD drive, so I had to wait to try to copy it from someone else's computer to a USB stick or get ahold of an external CD drive. As slow as the day was, it ended with a sense of accomplishment, as I managed to put my mountain bike together.

Am I missing something?

As noted, I was quite pleasantly surprised with the quality of furnishing waiting for me. Before I arrived, as far as I knew they could have stuck me in bare apartment with just the basics and a word of "happy shopping." ... anyways, I was wondering, did the welcome committee just assume a weary traveler would be especially looking forward to a nice shower and a place ... you know, that sort of thing in the comfort of one's own home? Or is the bathroom somehow a revered room of the house in these here parts?



Monday, 6 August 2012

Arriving in Yola.

August 4, 2012

After miraculously converting the pile of clutter in my bedroom in Mount Pleasant (Washington, DC) into 3 fully packed pieces of luggage over the course of about 12 hours, stuffing some of the overflow into the bike box I would also be checking in at the airport, the travel to Nigeria started out relatively smooth. Well, that is if I gloss over a couple inconsequential hang-ups:

Before and ...
... after

The first of those came when, after weaving my oversized luggage cart half way through the mile-long economy check-in line, I was directed to go back around to the premier check-in area. This was meant to be a helpful move as there was no longer any line over there, so they opened it up to the peons in economy class. However, manoeuvring my oversized luggage cart through the crowded airport required considerable effort and attention, so I might have been happy continuing to wind my way through the economy line. More importantly, while I did get to a service desk in record time, there was first a slight delay because my ticket required special handling; then a much longer delay because the United Airlines agent couldn't get their system to check-in my excess luggage. The silver lining there, however, was that they waived a considerable amount a fees that could have been levied. And I still had plenty of time to get to my flight in spite of spending almost an hour at the check-in line.

The second less than desirable circumstance that we can ignore was sitting just a few rows in front of a baby who literally cried during the entire eight hour or so flight from DC to Frankfurt on what was already to be a very uncomforable trans-Atlantic flight on a cramped United Airlines 7X7. Lucky me, I had one of the seats with a broken audio system, so no chance of drowning out the owith music or a movie. The Lufthansa flight from Frankfurt to Abuja was much nicer--plenty of leg room, a row of seats to myself, and working audio. Oh, again, I'm ignoring a minor disturbance to this otherwise peaceful leg of transit. Twenty minutes to touchdown, one of the flight attendant practically drags a passenger out of the bathroom and instructs him to sit down immediately. Rather than find his way to his own seat, it takes the closest available one ... next to me. He was drunk and tried to engage me in some incomprehenible conversation while I'm trying to take in the landscape as we descend into Abuja--that is, whenever he wasn't trying to get up again with continued instructions by flight attendants to please stay seated until we land.

By the next day, these little hang-ups were all but forgotten in what, as I have said, was relatively smooth sailing to Abuja. But maybe I should have recognized them as omens of less forgettable difficulties to come. Even getting out of the airport at Abuja wasn't too difficult. The line to immigration was relatively short, and I spotted and made eye contact with someone holding up a sign with my name and one other person. My bags were among the last to come out on the conveyor belt and before we had to inquire as to whether or not there was a special location to collect oversized luggage, a man appears on the conveyor belt guiding my bike box through. The customs officials spot the bike box right away (it was clearly a new bike, as yet unassembled) and tell me I'll need to pay some small duty. Understood. Then they proceed to ask me and Melanie (the other passenger associated with AUN) what is such and such bag. Luckily, Mike (the young man who had greeted us outside the immigration line) was pulling my Samonsonite luggage separately and no one ever asked what was inside that. It was full of miscellaneous electronics for the household, some of which surely would have caught the attention of the customs officials, not that anything really merited any duty though. Instead they opened the suitcase that had most of clothes. The three tennis balls I had stuffed in there went bouncing across floor. "Who do you think you are? Pete Sampras?" one of the customs officials joked.

So, after a small ordeal of waiting for the duty officer to calculate the fee, finding the money exhange desk, and paying the duty, we made it out to the parking lot, found the AUN van waiting for us, and hung on for deal life as Mario Andretti sped us along the expressway to a hotel where one of the AUN human resources staff, Wally, had booked us a room for the night. It was around 6pm and we were to be picked up at noon the next day. That was the only information I was given, but I gathered from the internet that we would be on a 1-hour flight leaving at a little after 2pm.

"Sit-out" at the hotel in Abuja: a relatively informative, if not very appealing term from Nigerian English

The overnight stay in Abuja was a nice opportunity to rest and catch up on a few emails. I was a bit restless waiting for the van to return to pick us up the next day. There wasn't really any opportunity to explore Abuja as our hotel was far from the city center or neighborhood amenable to pedestrian exploration. Around 11am, I get a call that the flight will be delayed, so the van won't come until 1pm. We get to the airport around 2pm. Wally and Mike take care of checking us in. (We have been joined by Melanie's father, the AUN VP of Student Affairs.), and we proceed to the waiting area for our flight which is now scheduled for after 4pm. Not a very enjoyable waiting period, but at least we are mentally prepared for the 1.5-2 hr wait. We hear boarding calls for about every major city in Nigeria and all the usual connecting international flights (Frankfurt, Paris, Accra, Masaba), and the crowd in the waiting area is progressively thinning, when we finally hear our flight number. But it's a message to say it has been delayed for another hour!

Eventually we get to board the plane at about 5pm. Once everyone has boarded and settled and the flight attendants welcome us aboard, there is a message from the pilot. His voice is a bit muffled, so I struggle to hear what he is saying. "Sorry for the delay. We just arrive from blah blah" (sounded like Canada, but he presumably said some Nigerian city name that sounds like Canada). "I just spoke with the airport in Yola, and we are told that they will be closed before we have time arrive, so ..." I am obviously very eager to hear what comes after "... so, ..." and I strain my ears to do so, but at this point I can't make out the rest at all. Other passengers are buzzing. At first I thought they were just carrying on conversations and not paying attention, but clearly a few got the message. At least a half dozen mutumin babba (Hausa term for "big (important) men") are approaching the head flight attendant in protest. "No one will come down from this plane!"; "This plane will land in Yola today!" "You tell the captain ...!"; etc. etc. Since I never really heard the rest of the captains message and didn't fully follow all of the protest communication, I'll never know if we owe it to our would-be (out)spoke(n)persons for getting us to Yola that night or if the captain was already making an effort to keep the airport open, but we did indeed get off the ground and landed in Yola before sunset at 6:30pm.

A full welcome committee was there to greet me at the airport. They drove me to my fully furnished home (complete with a refrigerator full of eggs, milk, juice, and butter, along with bread and coffee to get me started the next morning) to drop off my luggage, then off to the University Club for pizza and a bottle of Guinness "Foreign Extra". My bags are all unpacked, and if you didn't know any better, you'd hardly know I only arrived yesterday.

The welcome basket was a bit of a fail though, although the gesture is very much appreciated. I arrived during Ramadan. I was wide awake at 4am, and, having already considered fasting or at least not blantantly eating during the day out of consideration for the large portion of the local population that is muslim, I figured I'd fix myself a Suhuur-timed "breakfast" (or pre-fast, more appropriately). I rinsed out a frying pan. No oil. Okay, I'll boil some eggs. No matches. Okay, supposedly the stove is dual gas/electric. The electrical burners don't work and there is no sign of electrical cord. Flipping the switch on the wall that says "cooker" doesn't seem to help. So, I settle for bread and jam and Nescappucino. (Some Peace Corps Congo friends may recognize what I mean by that: stir up a mousse of instant Nescafe grounds and sugar and a dab of water; then pour in hot water to create a frothy imitation of a cappucino.) I did eventually enjoy a couple boiled eggs though. I stuck two eggs inside a glass and submerged that in the electric kettle that had been provided among the household appliances. McGyver would be proud, no?

Eggs McGyver