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What's cooking at the chicken farm?

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Posted Aug. 20, 2015

My first week in Uganda has been great. I have spent most of the week at the chicken farm in Buloba learning how they house, feed, water and care for the chickens. I got to help collect eggs and walk through the house to check on the birds. The farm has around 7,000 birds and produces 200 trays of 30 eggs a day. That's 6,000 eggs a day! About 10 percent of these eggs are sent to the children's homes and the rest are sold for profit to sustain the program.

egg traysTrays of collected eggs

They also produce all of their own chicken feed as well as the feed for the goats at the Suube farm. They purchase most of the ingredients and mix it on-site. However, much of the corn used in the feed is produced by Watoto's Lubbe vegetable farm. This week, trucks have arrived every day from Lubbe full of corn.

chicken feedLoading chicken feed for the day

My favorite part of the week was spending the day with the chicken farm's cook, Christian. She cooks breakfast and lunch for all of the farm workers. Her kitchen is a simple metal building with two three-stone fire pits that she heats with wood.

In the morning, she prepared corn flour porridge and scrambled eggs. To make the porridge, she just added corn flour to water and stirred it into a larger pot of boiling water. I ate some with the workers, and it was OK. It didn't have much flavor, to be honest, but I think it would be good with a little milk and sugar. For lunch, she cooked posho, beans and roasted pumpkin seeds. The posho is made almost exactly like the porridge except that she does not use as much water. It becomes really thick, and it is quite a workout to stir it at the end. It was served with boiled beans that tasted very similar to pinto beans.

christian heating beans and poshoChristian heating the beans and posho

posho and beansThe finished product: posho and beans

About the Author

Jennifer Bryant is a 2015 Noble-Watoto Fellow working at Watoto Child Care Ministries in Uganda. Bryant is from Oklahoma City, Oklahoma, and is in her first year of the master of international agriculture program at Oklahoma State University, where she focuses on international agriculture development and sustainability.

Jennifer Bryant
2015 Noble-Watoto Fellow