n Institute of African Studies Research Review - Chapter eleven




Originally all the meals were enjoyed by all of us students, but as the year progressed our rice was the roughest kind, full of little shells of snails. The cow-peas and black-eyed beans were full of weavers while the maize that was ground to make our light porridge for our breakfast had an awful stench. Those with pocket money refused to eat these meals and went out to buy food prepared and sold by some teachers' wives or by women hawkers from town and the nearby village of Sanerigu. I could not keep the porridge down in my stomach when I ate it in the morning and consequently wrote to my father, asking for more pocket money since I had lost what he had given to me on the way to school.


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