Yesterday at the end of the church service, every one stayed around for a little reception afterwards as a child had died a week ago, and we had bri (porridge) of acasa and some people had drinks (I have still managed to decline local alcohol). You have to understandâ€”I really am not a fan of acasa to start out with. Acasa is made from yams (white root â€“ not American sweet potatoes) that have been dried in the sun, then pounded to powder, then rehydrated to form a starch that is eaten with the various sauces at lunch or dinner. It is kind of like Jell-O jigglers that is white with no good fruity flavor. With sauce, I now have no issues with it, though do not choose to eat acasa when at restaurants. Nowâ€¦.bri of acasa. Ouch. All the lack of (or questionable) flavor with (maybe?) a hit of sugar with NO sauce. And, an extra large serving of it because well, I am a guest. Why didnâ€™t they make bri of maize? Bri of maize is similar to cream of wheat, and I make it regularly for breakfast here. Needless to say, I was quick to decline the extra serving I was offered when I got to the bottom of my bowl.
The second unpleasantry was for one of my students. Weâ€™ll call her â€˜fizzi-lessâ€™ (FL) for this entry. She hates anything fizzi: soda, champagne, and probably beer. It makes her tongue hurt and it is hilarious to watch her face when she has a sip of something fizzi. I thought we were going to make through our time here without her getting a soda as a gift from a village that she would have to drink, but last night killed that track record. We were all promptly given warm Cokes after the meeting with the new village. She was coaxed through it, but managed to drink the whole bottle without a look of pain on her face. FL is keeping the bottle cap as a remembrance of her first and (she hopes) last Coke ever.