The Food

It takes a village to prepare for the large number of lunches required.

The nuns are ably helped by an army of mums and teachers to collect the huge amount of maize, process it, bag it, store it, cook it and serve it to the kids.

You may find impressive if you’re into the benefits of buying in bulk, sourcing food locally and reducing packaging!

Sr Mel explains the process of making the maize

“The maize (corn) is stripped from the plants in the fields and it comes in cobs.

Then the people remove the grains of corn from the cobs with their hands and it becomes a massive sea of maize!

The next step is to sieve the maize and remove the husks. The women use a winnower for this.

After the maize is winnowed, it goes into big 50kg bags and is taken to the maize mill.

The maize is put into a large grinding machine (Chigayo) where it goes through a process of being converted from a maize grain to flour.

This flour is again stored in 50kg bags and used to make ‘phala’ (porridge) for people to eat for breakfast.

The same flour is also used to make ‘nsima’ which is like a polenta that accompanies the meal and gives substance for lunch and dinner.”