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Top Review
From Fufu, Rahah, and Thika
Rahah is awake early in the morning.
Her little hands still ache from the day before.
Little Rahah prepared Fufu with her grandmother Fufu.
Actually, one shouldn't have to prepare Fufu at home in Thika anymore, but Rahah's grandmother insists on it.
Thika, a town near Nairobi.
It is elaborate and sweat-inducing, exhausting and very traditional.
Cooking bananas and cassava must be pounded with a lot of strength.
In a large pot/bowl, cassava and cooking bananas are worked with the help of a large wooden pestle.
Time and again, the pestle must be used with great force to work the mix up and down, held tightly in the hands, painfully, and one or two blisters may form.
They spent half the morning pounding.
Only when enough starch has formed is the Fufu ready.
Rahah goes to school and is diligent.
Her father tells her about the Maasai Mara, about lions, about Thomson's gazelles, about Mara giraffes and zebras.
And about the poachers and the far too few rangers who try to prevent poaching day after day.
Rahah's father was a ranger before he was injured during a chase and now has to stay home.
Her father is so proud; he describes the rain in the national park, he describes the heat and the smell.
In his stories, Rahah feels very close, right there in the Maasai Mara.
She can feel the wind, she can smell the wind, and thanks to the wind, she can also hear the distant roar of the lions.
Rahah still remembers her father's stories.
She is now an editor at a World Nature magazine in Toulouse.
And Rahah always carries her Maasai Mara with her.
Whenever she feels nostalgic, Berdoues helps her with the Maasai Mara.
She loves the heavy sweetness that reminds her of Fufu.
The spiciness reminds her of her grandmother's kitchen and the scents in the streets of Thika.
Maasai Mara begins wonderfully spicy, slightly sweet, but not boringly sweet, no, rather a sweetness that piques curiosity, that tells of wanderlust.
The scent wraps around me, enveloping me in a pleasant fragrance.
I feel that over time it develops into a drier, leathery, spicy scent.
Even after 4 hours, I can still perceive the scent.
On a sprayed T-shirt, I can smell the Berdoues even after 10 hours.
I hope this little story wasn't too lengthy.
My conclusion:
The Maasai Mara is highly recommended and a great value for the price.
With thanks to Fer
Her little hands still ache from the day before.
Little Rahah prepared Fufu with her grandmother Fufu.
Actually, one shouldn't have to prepare Fufu at home in Thika anymore, but Rahah's grandmother insists on it.
Thika, a town near Nairobi.
It is elaborate and sweat-inducing, exhausting and very traditional.
Cooking bananas and cassava must be pounded with a lot of strength.
In a large pot/bowl, cassava and cooking bananas are worked with the help of a large wooden pestle.
Time and again, the pestle must be used with great force to work the mix up and down, held tightly in the hands, painfully, and one or two blisters may form.
They spent half the morning pounding.
Only when enough starch has formed is the Fufu ready.
Rahah goes to school and is diligent.
Her father tells her about the Maasai Mara, about lions, about Thomson's gazelles, about Mara giraffes and zebras.
And about the poachers and the far too few rangers who try to prevent poaching day after day.
Rahah's father was a ranger before he was injured during a chase and now has to stay home.
Her father is so proud; he describes the rain in the national park, he describes the heat and the smell.
In his stories, Rahah feels very close, right there in the Maasai Mara.
She can feel the wind, she can smell the wind, and thanks to the wind, she can also hear the distant roar of the lions.
Rahah still remembers her father's stories.
She is now an editor at a World Nature magazine in Toulouse.
And Rahah always carries her Maasai Mara with her.
Whenever she feels nostalgic, Berdoues helps her with the Maasai Mara.
She loves the heavy sweetness that reminds her of Fufu.
The spiciness reminds her of her grandmother's kitchen and the scents in the streets of Thika.
Maasai Mara begins wonderfully spicy, slightly sweet, but not boringly sweet, no, rather a sweetness that piques curiosity, that tells of wanderlust.
The scent wraps around me, enveloping me in a pleasant fragrance.
I feel that over time it develops into a drier, leathery, spicy scent.
Even after 4 hours, I can still perceive the scent.
On a sprayed T-shirt, I can smell the Berdoues even after 10 hours.
I hope this little story wasn't too lengthy.
My conclusion:
The Maasai Mara is highly recommended and a great value for the price.
With thanks to Fer
Translated · Show original
15 Comments
With Berdoues, there are always pleasant surprises that don't break the bank.