Rafiki - friend

Habari!

For those of you still holding your breath…I made it to Kenya. I have been reluctant to write any new posts, simply because life in Africa is overwhelmingly different than life in the U.S., and I fear that my reportage just cannot adequately express my Kenyan experience. But, I’ll try my best:

We spent a total of 41 hours en route from Indianapolis to Nairobi International Airport. Upon exiting the plane, I recoiled at the smell of baked nuts and the smell of people who had spent decades baking under the African sun. I grimaced and prepared my olfactory faculties for a four-month-long bumpy ride…Until I noticed that we were standing next to a shop selling baked nuts. So that just left the natural scent of bodies to contend with. After an hour, I had grown used to the aroma.

Roads: In Kenya, automobile owners replace their shocks at least every two months, with good reason. Road construction takes months, if not years, and the end result is what most Americans would consider “off-road.” Stop signs and stop lights are nonexistent and the only rule of the road is “the bigger, the better.” In addition to bumps (divots, holes, canyons, etc.) in the road and other traffic (especially matatus), one must be wary of the pedestrians, goats, chickens, and cattle that roam the streets.

Weather: I really shouldn’t talk about living in paradise when most of you are enduring sub-zero temperatures. I shouldn’t, but I’m going to. Every day has brought perfect weather with it. It’s never too hot and never too cold and the sun shines all day. Locals tell me that it never rains in January, but we had downpours the last two days. Everyone says this is a “blessing.” The last rain was in mid-November, and they don’t expect another until the end of February.

Food: A life without preservatives and additives is a good life. I have eaten more fresh fruit in the last week than I have in the last three years. And it’s cheap! Still, there are some downsides. The staple of the African diet is ugali. Roughly translated, it means “Play-Doh.” In texture and smell they are the same, but I would wager that Play-Doh has more flavor. Chipati, in my opinion, is much tastier and goes well with stews and other dishes. Essentially, it is a fried flour tortilla…Africa style.

Classes: Time is of very little importance to the African peoples. They do not allow it to dictate their lives, and of that quality, I am envious. For that reason, seemingly, many of my classes did not meet the first few days. By the end of the week, classes were in full swing, but it is not uncommon for a student to show up five, ten fifteen, even thirty minutes late. My favorite class thus far is Apiculture (beekeeping) with renowned bee expert, professor Kigatirii.
Swahili: My friends Charles and Peter are teaching Joe and me Kiswahili. We are dedicated learners and seem to be picking up the language fairly quickly. My Kenyan friends assure me it is easy, but then, most of them speak three languages.
Wildlife: Just to keep tally, we’ve seen baboons, zebra, warthogs, camels, lizards, exotic birds, and African cattle. Donkeys are common, as are chickens and goats, but I’m pretty sure you can find all those in the Mills’ backyard.

Until next time, kwaheri.

Gatwick

Not much to write about: the journey has begun. We have just arrived in Gatwick Airport near London. After a long layover, we will fly to Dubai, and then to Nairobi. It has been a great joy listening to various accents and encountering British wit, the likes of which we have but a semblance in America.