Chef Richard visits the Contract Farming Project in the Village

Yesterday, Chef Richard of the Hotel visited the Contract Farming project in the village to see how the project was doing

Below, he is talking with Omer, a resident of the village, who used to work in the Hotel kitchen with Richard as a pasta and pizza chef but now is supervisor of the project in the village – currently overseeing all of the pilot / demonstration plots where we are trying out the different seeds that we have, and also gaining interest from village inhabitants.

Richard and Omer standing in front of a hand dug shallow well used for the demonstration plots

The shallow wells, as the one shown above, are a feature of many of the very sandy areas close to Lake Tanganyika that make year-round horticultural cultivation possible, for the water table is only about 3 feet from the surface.  This is a great boon for inhabitants of the area, because it means fragile crops can be grown during the long, dry season, which lasts from about May through September, and then a shorter dry period in January.

For the demonstration plots of the project there are two shallow wells.  Water is dipped out in buckets and then broadcasted by hand:

Girl hauling up a bucket of water for broadcasting water at sunset.

Due to plenty of water as well as mulching and the use of goat manure, the Kenyan kale (sukuma wiki; collard greens) in the demonstration plot is doing extremely well:

Richard checking out the sukuma wiki / kale / collard greens

Following the visit and discussion, we all walked to the village snack bar for drinks, goat brochettes, and more talk:

Newly slaughtered goat ready for brochettes, next to a finished carcase


About dianabuja

With a group of BaTwa (pygmy) women potters, with whom we've worked to enhance production and sales of their wonderful pots - fantastic for cooking and serving. To see the 2 blogs on this work enter 'batwa pots' into the search engine located just above this picture. Blog entries throughout this site are about Africa, as well as about the Middle East and life in general - reflecting over 35 years of work and research in Africa and the Middle East – Come and join me!
This entry was posted in Africa-Central, Agriculture, Contract-Farming, Food, Hotel Club du Lac Tanganyika2. Bookmark the permalink.

One Response to Chef Richard visits the Contract Farming Project in the Village

  1. Pingback: The Importance of Conservation of Traditional Native Crops and Crop Related Diversity During the Second Green Revolution-business

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