Blog 17
Ahoy from M/V Africa Mercy as she sails towards Tenerife. I am in the PC café being regularly distracted by the passing ocean to my right. What a blessing to be sitting here.
Yesterday we left Lome after a 5 month field service there. As the last days cantilevered into moments, I felt sad to be leaving. Gladly, I had done all that I wished to do, bar one item, before leaving.
Last Saturday evening, a friend and colleague Tori, organised a party at the beach as a farewell. We prepped fruit skewers, salsa, and guacamole and hot dog dressings and set off for the beach with a few pallets ready to be burned! Using straightened metal hangers we grilled our Viennas and marshmallows (for smores!) I set up my hammock which was wonderful even if it meant I spent a fair amount of time policing it. Around ten pm Tom, a friend from the galley, and I left for his house where I would spend the night.
Tom had a single bedroom house in a nice neighbourhood in Lome. Going to bed soon after arriving I was awoken by his rooster. It would be his last cry at dawn. I offered to make breakfast with the brinjal I had bought the day before. It has been a long time since I have had sliced, floured and fried eggplant for breakfast and was glad to cook for Tom. It is another of Betty’s foods that I miss. I was amazed at the closeness of the community. Borrowing items at 11 o clock at night, coming uninvited for a bit of breakfast the next morning- without any animosity.
After breakfast we made some calls to colleagues and friends inviting them for lunch. Then he took me to the hairdresser for a much needed cut- our hairdresser aboard was leaving and had been fully booked the week before leaving! We bought coal and firelighters necessary for our lunch prep and then returned home for the chicken. I held the chicken down as Tom slit its throat and drained the blood- a valuable life skill to learn. He then put it into boiling water, removed the feathers and put the body on the hot coals. After this Tom skillfully cut apart the chicken with no waste. After peeling and cutting the yam we left it to boil while we blended the onions, chilies, tomatoes and garlic. Removing the yam we cooked the spices with the chicken pieces in the pot, making a spicy stew. Tom’s friends then began pounding the boiled yam making fufu, the most popular starch in Togo. A friend, Ohini then arrived and we enjoyed cheap Sangria and ice. We sat down and ate the ‘curry’ and fufu- with our hands of course. I need not even taste it to know it is hot- my fingertips begin stinging immediately. But I love it!
Ohini and I had planned to have dinner on Wednesday night so after working Monday and Tuesday and making Betty’s rusks in the morning, I prepared to leave with a few last gifts for Tom and Ohini. As I walked out the front door to the gangway I saw the newly posted captain’s notice- no leaving the port. The overhead announcement had not even been made yet. This was due to the political riots happening in central Lome. I quickly emailed Ohini but also learnt that a car was meeting Tom at the port gate to give some things to Tom. I was thankfully able to meet up with Tom and also receive some last tailored items for friends. The Lord is good! Sadly I was not able to see Ohini but I have no doubt that we will meet up again.
The following day, Thursday, the ban was in fact revoked but meeting up with Ohini didn’t work out. That meant that Sam and I were able to go out to dinner with Thomas and Ma- our wonderful hosts from Benin. Walking to the port gate I saw Yao, another friend, for the last time. On Monday we had said out goodbyes but I was glad to see him again. I met Sam at the gate and we went to Ma’s house via her beautiful tailoring shop. I have not seen such selection in so small a place. Ma’s house is beautiful. So great to see how people can live – Captain just announced a slight change in direction this evening, leading to more ship movement, make sure those cabins a safely secured!- how people can live such dignified and fruitful lives in spite of their past and the current economic situation of their state. Again we had fufu, this time with a seafood sauce, and of course we ate with our hands. It was, as every meal in West Africa has been, delicious. I had seconds and cleaned my plate well, even eating the half a crab. It was a sad goodbye and suddenly the reality of leaving the place I had spent the last 5 months dawned on me.
The next morning we had an early pirate drill and then prepared to leave. The last of the cars was lifted; the gangway as well and we were ready. After working in the morning we had a 45 minute break before returning to ensure lunch was prepared. We watched from decks 7 and 8 as a small group waved us off and we maneuvered out of the port. Returning to work we could feel the ships rocking immediately. Galley work has to be very careful and well-timed during a sail. I have yet to feel sick, praise the Lord! After work last night we took the last brown bags of food waste and threw them off the side of the ship. They make a satisfying slap as they hit the ocean below. I am now on a one day on, one day off schedule.
The Internet appears a bit up and down but I should still be able to keep in contact.
Please pray for a continued enjoyable sail and that if there is a diet related cause to my eczema that it may be revealed to me!
Keep well all
From a content Benjamin
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