We were meeting under a thatch roof at the makeshift headquarters of Addax Bioenergy in northern Sierra Leone. Aminata Koroma, Social Liaison Officer for the company, was extolling for me the virtues of the project that was transforming great swaths of farmland, grassland and woodland around us into massive sugarcane plantations. Addax Bioenergy, part of the Addax & Oryx Group headed by Swiss billionaire Jean-Claude Gandur, had recently leased more than 50,000 hectares in the area, with the intention of processing the sugarcane to produce ethanol for export to Europe, where it would be used to fuel vehicles. Koroma was more than enthusiastic about the project, despite a good deal of local opposition among farming communities.
I was challenging her about the wisdom of transforming the diverse countryside, much of it used for farming, into monocultural plantations of sugarcane. She responded that there would be “environmental corridors”, and that they were going to have a “tree-planting day”.
I countered that I had seen the bulldozers taking down valuable indigenous leguminous trees that did not lend themselves well to planting, such as the locust bean tree, or Parkia biglobosa. This tree is cherished through West and Central Africa because of its many medicinal properties, the sweet edible yellow powder that is harvested from its pods, and its seeds that are fermented and prepared to produce an extremely nutritious and tasty condiment that has long been a mainstay in local cuisines. In Sierra Leone it’s known as kenda.
“Nobody’s planting those trees, the ones that produce kenda,” I said to Koroma. “They grow naturally, they’re not cultivated.”
“Why are you thinking about producing kenda?” she retorted. “ I mean, we call it the poorest man’s food. There is even a song that says, ‘kenda and dry rice, na poor man’s choice’.” She said that the only people in Sierra Leone who ate kenda were people who could not afford the modern alternative, the chemical-ridden Maggi cubes from Nestlé. For her, traditional foods such as kenda had no place in a modern diet. She seemed to think my defence of the condiment and the diverse local farms that produced traditional crops meant I was backward. Against progress and development. Continue reading Poor man’s food? Saving Africa’s foods, ferments and farms from the “saviours”