It’s a strange feeling being back in West Africa; an unexpected sense of nostalgia. I spent so many years anticipating Peace Corps and several months anticipating Burkina Faso. This trip makes me feel like I was transplanted here: one day I was in DC doing my DC thing with my DC friends in 55 degree weather and the next day I’m freaking hot in 32 degree heat (I hate celcius) and eating Banko (see below). It feels so surreal yet so comforting somehow.
I have also felt like I’m just on a trip away from village and that I need to make sure to eat all the really good food before I have to go back to eating To. The hotel in Accra is really nice, the hotel in Tamale is kinda nice, and both are way way way better than my usual in Burkina (especially in Bobo – there was one nice place in Ouaga). This means that all I want to do is eat and sleep. This is not good since I’m somehow also supposed to work. My first day in the office, I went back to the hotel at noon to take a three hour nap. How freaking wonderful is that? Let’s just hope my boss doesn’t read my blog.
So this is my 4th day in country. Spent 10 hours on a flight to Accra on Monday then another hour this morning to get to Tamale (after they ‘forgot’ to tell us that our flight was changed from 6am to 9am (yes, we were at the airport at 4am for a 9am flight)), where I will stay until Sunday, when I fly back to Accra. I then spent 6 hours in a car today to visit agricultural district directors in Yendi and Gushiegu and will spend another 5 hours on the road tomorrow when I go to Navrongo. Ugh is what I have to say to that schedule.
Well, I’m glad to be here and I’m glad that I’m very close to having real work to do at work. It’s late and I feel like I should try to get some sleep even though I’m not tired in the slightest (stupid jet lag). I’m going to go find a sleeping pill and watch some hulu. Good night all.
Notes for those less West African than others:
To (pronounced toe) is the main dish in Burkina Faso consisting of congealed flour and water. It is as blah as it sounds, so the dish is FANTASTIC if and only if you have a good sauce to go with it.
Banko is kinda the Ghanaian form of To but somehow with flavor – I’m not sure that’s a good thing. It’s sweeter and possibly a little fermented. I’ve only had it once with really spicy sauce (they call it soup, not sauce, but it’s not soup) – I bet I’ll like it more in the future.
And here's the trip:
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