January 1, 2016
I woke up at 5 AM. Still dark, but in the distance, I could
hear the shouts of a horde of small children. “BONNE ANNÉE,” they yelled,
“BONNE ANNÉE!”
Bonne Année, what the French-speaking Togolese call New
Year’s Day, is arguably the biggest celebration of the year. Especially because
November and December are when many farmers are finally able to make money from
selling what they’ve harvested, there is money to be spent on gifts, candy,
booze, and parties.
I pulled myself out of bed and started brewing a necessary
cup of coffee, wishing my host parents a Bonne Année as I moved around my
compound. I could hear the children getting closer, and as I walked out of my
kitchen, a group of six or seven kids ran into the compound.
“BONNE ANNÉE!” they said to me, and looked at me
expectantly. Fortunately, I’d been prepared for this moment. “Bonne Fête,” I
replied, and reached into a bag to give them each a few pieces of candy. They
gleefully pocketed the mints, and scampered off to try their luck at the next
compound.
I spent the early morning with my host family, welcoming
more groups of kids and drinking the Tchakpa that my host mom had spent the
last three days preparing. At one point, my teacher friend Sonyenou rolled up
on a borrowed moto and presented me with a guinea hen. I was flattered – gift
giving is a part of any holiday here, but guinea hens are like chickens’ fancy
older cousins. Eating and giving them here is often reserved for special
occasions and important people.
I had been planning on cooking a chicken that I had been
gifted a while back for my family on Bonne Année, but my host dad took me
aside. “Yendoube,” he said, “when you get a new guinea hen, it’s really
difficult to make sure that they recognize their new home and stay in the area.
Chickens are easy, but guinea hens run away all the time.” He suggested that
maybe, just to make it easier on everyone, I could cook the guinea hen instead.
No problem! He and my 10 year old host brother took me outside, we grabbed the
guinea hen, and papa went to town killing the poor guy for me. He tossed it to
little bro, who plucked and butchered it, and before I knew what was happening,
I had a bowl of guinea hen meat ready to be cooked. Throughout the day, we had
people drop by to greet us and wish us Bonne Année, and we shared the meal I
cooked with our guests, along with the seemingly endless supply of Tchakpa.
Late in the morning, my host dad took me on a little
promenade to greet the chief and a few friends and neighbors. Each stop on the
trip brought a drink, a small meal, or both – Bonne Année is all about eating
and drinking. The quotidian meal here is typically made of corn or millet,
along with sauce and occasionally meat, and tchakpa is what’s preferred to wash
it down. But Bonne Année is different – it’s the one day a year when Togolese
villagers indulge in pasta and beer. (And did we ever indulge!)
The afternoon took my host parents, a neighbor and I to the
neighboring town of Sangkpong where we continued to greet the world with Bonne Année
wishes. In Sangkpong, we sat at a bar (a first for me and my family!) powered
by solar plaques, and enjoyed a rare (for me, rarer for them) cold beer. My
host father expounded on the merits of mixing tonic water into the beer, and he
wound up ordering a tonic to mix up the concoction. (Spoilers: it’s not very
good.)
We returned to the compound as the sun was going down, to
have one more quick meal of macaroni. Full, exhausted, we all headed off to
bed, shaking our heads at my younger brothers and sisters heading out to the
market to keep celebrating.
January 8 2016
“Today I’m very happy,” said my counterpart, Kolani, as he
walked into the class we co-teach. “Ask me why I am happy.”
“Why are you happy?” the students chorused.
“Because today is my birthday!” He tossed a big bag of candy
to the major – the class president – to hand out to everyone. The class
cheered, and we continued the lesson.
At the end of the school day, the six teachers crowded
around the office door as we locked up for the afternoon.
“Alright,” said my friend, Sonyenou, “let’s go.”
“Go where?” Were there plans I had forgotten about, or
misunderstood?
“Over there.” He pointed to a compound situated a few
hundred yards from the school.
A strategy I’ve adopted during service – important, when I’m
only ever 75% sure I know what’s going on – is to let go and just say yes. So I
followed Sonyenou and my other teacher friends to what turned out to be
Kolani’s birthday celebration.
We greeted the head of the household as we walked into the
little clearing with chairs and stools waiting for us. After a moment, another
man from the household came and sat down with us. He came bearing a big metal
bowl, 3 feet across, covered in a cloth and buzzing with flies.
Something about this didn’t seem to bode well for the last
vestiges of my vegetarianism.
Our new friend with the metal bowl pulled back the cloth to
reveal a pile of aging brown meat. Where did it come from? How long had it been
in that bowl? Was there anything sanitary at all about this situation? These
questions did not cross my teacher friends’ minds, and they leapt up, drooling,
to take a closer look.
As I struggled to control waves of nausea, they pawed
through the different unidentifiable cuts of meat and ordered what looked most
delicious – 100 CFA worth of that brown lumpy stuff, 50 CFA worth of that long
chewy-looking thing, and so forth. When finally they’d filled a small metal
serving bowl, our host topped it off with Maggi powder (more or less just MSG),
and they began to dig in.
“Yendoubé,” they said to me, “It’s Kolani’s birthday. You
have to eat.” So eat I did.
February 5, 2016
The time between November and March is “funeral season” here
in Togo. Funerals are big, important celebrations for which whole villages turn
up, and these dry season months after the harvest are when work is scarce and
money is rolling in from crop sales, so deaths from throughout the year are
fêted now. Typically, funerals are two day affairs. The ceremony and –
sometimes – the actual internment are spread across these days, interspersed
with dancing, eating, drinking, and gift giving.
This week, my host mom invited me to go with her to a
funeral in Bombuaka – a neighboring village where she grew up. The deceased was
a member of her extended family, so she was very excited to bring me to meet
her parents and see “chez elle.”
Friday afternoon rolled around, and she and I hopped on our
bicycles to head out to the event.
Stop number one was her brother’s house. “Brother” is kind
of a loosely applied word here – because men have multiple wives, you and your
brother probably do not have the same mother, and cousins and uncles are often
referred to as brothers, too. The brother in question was, I believe, a
half-brother of my host mom’s father, but in any case, it was important to stop
and greet.
The culture of greeting is incredibly important here –
before getting down to any business, you must first ask after someone’s health,
family, and work. It’s important to even quickly greet anyone you pass along the
street, and stopping by a friend’s house to greet them is an important way to
maintain your relationship.
Anyway, we sat down with my host mom’s grand frère, and said
hello as his wife trotted out a few calabashes of tchakpa for us – my first of
many.
After a few minutes of chatting, we hopped back on our bikes
and continued on to the house where my host mother grew up – her father’s
house. We were greeted by him, his second wife, and a horde of children who may
or may not have been related. It was really a blast to meet him and see the
family resemblance, and my host mother was excited for me to break out my
camera and snap a few family pics.
Finally, it was time to continue on to the funeral itself.
As we got nearer to the hub of the celebration, we encountered more and more
people, including many friends of mine who had come over from Nassiete.
Another calabash of tchakpa was pushed into my hands as we
greeted, and mama and I sat down on a mat on the floor of the compound. It was
time to eat. We were served a small mound of pate each, and had two different
peanut sauces to dip into.
After the meal, we got up and followed the sound of music.
Moba music is a handful of drummers and some small, almost atonal flutes that
sound like birds. Musicians stand in the center of a circle, and funeral-goers dance
around them. The “Moba shake,” which is the traditional dance in the north,
involves some rapid hip shaking while slowly making your way around this
circle. Some dancers will hold tree branches in their hands, or wear belts made
of small shells. We joined the dancing circle for a few minutes before night
started to fall, and we needed to take off.