Tanzanians are very resourceful and maximize whatever is available to make a living. Abundant sunshine, except for the rainy season, is used to dry grain spread out on tarps. The wet grain is continually turned over to complete the drying process. Later, grain will be collected and “poured” from one container to the next using the wind to separate the chaff from the grain.
Millet is a critical source for basic nutrition in East Africa, commonly used to make porridge — a staple of school lunches. It is also used to make home brew, called “mbegi”.
The unfiltered adult beverage tastes as bad as it looks, obviously an acquired taste.
Thought for the Day: Start where you are, use what you have, do what you can.