Kitchen

 Cook Mr. Samuel Kago

Cook Mr. Sakwa Beneath

Gardener Mr. Joseph Ngungu

Kitchen is like a hearth here in the Institute. Two cooks Mr. Samuel Kago and Mr. Sakwa Beneah are working in periods. Every weekday morning one is starting at six o'clock making morning tea or porrige to the boarding students, on Saturdays and Sundays an hour later.Breakfast is served at seven o'clock.  The other one is starting work at eight a clock. Tea time is at about ten o'clock, lunch at one o'clock and supper around seven o'clock in the evening. Normally working day finishes around eight o'clock. The cooks have one day free of work a week. Because of long distances home they also have a possibility to stay overnight in the Institute.

When the Institute have guests, working hours of the cooks may even be twelve a day. Here compensation of extra hours is not known like in Finland.

Cooks seem to go on very well with boarding students who often help them in their work.

The kitchen has two sections, inner and outer part. Inside the kitchen food preparation and delivery is mainly done. There is also an electric cooker which was used for example when we made pizza and Finnish "pulla". 

Outside are fireplaces where food like ugali and sukumawiki is cooked. In the picture ugali is cooking in the right kettle. 

Also chapatis are baked outside.

and morning porridge is made there.

Waiting for morning porridge

and supper, ugali and sukumawiki.

Maize is carried to the Institute on a bike.

All seeds need to be cleaned before washing and cooking.

He is bringing morning bans to students.

A farmer brings milk three times a week to the Institute. Milk is boiled and stored in a refrigerator before use.

Githeri is eaten at lunch.

Ugali, sukumawiki (and meat) is eaten in the evening.

Gardener

Mr. Joseph Ngungu is taking care of the kitchen garden and all the surroundings. Actually the school yard is very beautiful and clean.  His duties include also some reparation and other works.