The Great Karamoja Museum
If looks are anything to go by, one would be forgiven for omitting a visit to Karamoja museum off their itinerary. There is nothing fancy about this facility which sits at the foot of Mountain Moroto, Singila village in Katikikile Sub County.
Considering its construction was spearheaded by the French Embassy, a party well known for being stylish and impressive, you would expect it to be an architectural Marvel. Instead, it looks like a typical two bedroomed rental house that has been abandoned. What’s more, it has been a really long time since its walls and roof last received a fresh coat of paint. The little that is there is peeling off, giving the building a not very inviting look. However, its inside is the exact opposite. Under its roof are precious archeological findings that no amount of money can buy. These mostly comprise of fossils exhibits that are over 3million years old. Most of these are dag from the mountains in the Karamoja region where they were buried by hot magma as a result of volcanic eruptions. Among the most sought after exhibits here is the teeth of the oldest known fossil monkey known in the world, 19-20million years back. Victoria pithecus macinneni is what it is called, it was roughly the size of a ververt monkey.
Simply put, a guided tour inside this wonderland gives a deep insight into what the world was like before man was born. Its prime purpose is to help expose and preserve the silent Karimojong Culture and heritage. That is why I am more than happy to recommend it.
Entrance fee to it is UGX 10,000. It is open from 8am to 5pm each working day. For details, you can reach its conservator on 0783330644 (Peter Apaja).
Read MoreThe Edurkoit Trees of Moroto
In the animal Kingdom, the giraffe stands out of the crowd across many fronts. To say it is beautiful is an understatement. From head to toe, it is gorgeous, with yellow and orange mosaic style patterns.
It maintains a very humble personality despite being the tallest land animal, with a leg whose height exceeds that of many men (6ft long). Despite having an unmatched ability to strike dead any creature with a single blow, it is a peaceful animal that treats other herbivores with empathy. Considering all these qualities, it is no wonder that it comes across as the hallmark for Moroto District. Why? Like it, this semi-arid District whose name loosely translates as the rocky place is unique in many ways. Here are some of must-visit attractions and experiences in this first rising tourism destination, Writes Solomon Oleny.
Visit Edurkoit trees
As per to Karimojong region traditions, a home is only considered complete if it has a Faidebia Albida, a leafy-weather-resistant tree. One of the biggest wow factors about this species is that it can live for over 200 years without losing shape. Regardless of how old it gets, it eternally young. Locally known as Edurkoit, its roots sink deep in the ground anchoring it firmly, whilst tapping water.
Compared to trees in forests found in Southern and Western Uganda, its stem is less thick yet firmer. This helps it resist being broken by the strong cross winds that sweep through this part of the country on a daily. In contrast, its branches and leaves are very light and flexible enough to be easily swayed by the wind and rain.
Beyond its beauty, it has a historical and social significance in the lives of the dominant tribes living in Moroto. Such include Tepeth, Karamajong and Matheniko.
Longora John, a 71-year-old local Chief in the District explains that under its cool shades, elders from these tribes converge to find lasting solutions to whatsoever is troubling their communities. It could be settling disputes among its people, celebrating the lives of heroes who have contributed to the growth of their clans……
“Simply put, the tree has a very special place in the hearts of the Karimjong people, and that is why they are never cut it for firewood regardless of how desperate the situation at hand is.” says Longora
In agreement with John, Hellen Pulkol the Deputy Residential District Commissioner notes that; this is why the Edurkoit tree in the midst of Moroto Town was never cut to give way for the construction of the town’s main street.
The best way to see how different these trees are from each other is taking a guided tour around traditional homesteads. Each has the tree at the heart of the Manyatta.
Read MoreAnkole Cultural Heritage
Ankole is a region rich in cultural heritage. Unique dishes, language, folklore, you can name them, it’s all there.
Originally known as ‘Kaaro-karungi’ loosely translated as ‘beautiful village.’ the area is inhabited by the Banyankole – a Bantu group. They inhabit the present districts of Mbarara, Kiruhura, Isingiro, Ibanda, Bushenyi, Sheema, Rubirizi, Buhweju, Mitooma and Ntungamo in western Uganda.
Today, Ankole’s cultural heritage is fast fading. What remains is in tales and a few traditional ceremonies. But not all is lost. Igongo Cultural Museum, the biggest in Western Uganda, is preserving the Nkole culture through various artifacts.
Located 15 minutes away from Mbarara Town at Biharwe Trading Centre, the museum has become a leading tourist destination. With many legendary artifacts safely tucked away in transparent glass rooms, one is ushered into the rich Ankole heritage.
The name Igongo is itself of historical importance. It is derived from Igongo hill found in Rwenjeru village in Mbarara District. It is said that during the reign of King Ntare – which was between 1587 to 1615 – floods in Ankole Kingdom claimed thousands of people and livestock. King Ntare was compelled to seek divine intervention.
The diviner ordered that a white spotless cow (ente njeru) be slaughtered and the rituals were performed at Igongo hill. Miraculously, it is said, the water reduced and collected to form present day Lake Mburo. Pleased, the king named one of those.
A sculpture showing a traditional Ankole bride wearing beads
His sons Kasasira (the forgiver). Kasasira also later ruled Ankole from 1615 – 1643. Since then, Igongo hill became an important aspect of Ankole culture. It’s no wonder the museum is named after it. The museum has different sections of historical importance including: Social stratification Here one learns that Ankole society was/is stratified into Bahima (pastoralists) and the Bairu (agriculturalists).
A caste-like system of the Bahima over the Bairu existed. There was a general belief that a hoe is what made a mwiru (singular Bairu) what he is. Similarly, the Bahima were identified with cattle. This kind of belief was not very accurate because merely acquiring cows would not transform one from a Mwiru into a Muhima. Nor would the loss of cows transform a Muhima into a Mwiru – this is very common currently as some Bahima have taken on digging and Bairu own cattle. Because of the different way of life, even their homes looked different.
Marriage There is a lot to learn about marriage in Ankole – from the function to the beliefs that marriage is a sacred affair. The bride was expected to be a virgin until the night she is deflowered by her husband. If the parents of the girl were aware that their daughter was not a virgin, they would formally communicate to the husband by giving the girl – among the other gifts – a perforated coin or another hollow object, in most times a cloth. A bride was also meant to dress differently from the everyday way of dressing and jewelry.
There was and still is a function called okuhingira (giveaway) which is the day a woman/bride is officially handed over to the boy’s family. Among the gifts a bride would take would be Omugamba. The Omugamba would contain various calabashes that a bride would use in her new home. It is still the case today. War Often, the kingdom of Ankole was at war with the neighbouring states. Sometimes there would be raiding expeditions to Buhweju Kingdom and Karagwe in Tanzania. The Banyankole weapons comprised of spears, arrows and shields. The Royal Regalia The royal regalia of Ankole consisted of a spear and drums.
The main instrument of power was the royal drum called Bagyendanwa. This drum was believed to have been made by Wamala, the last Muchwezi ruler. It was only beaten at the installation of a new King and had its special hut. It was considered taboo to shut the hut. A fire was always kept burning for Bagyendanwa and this fire could only be extinguished in the event of the death of the King.
The drum had its own cows and some other attendant drums namely; kabembura, Nyakashija, eigura, kooma and Njeru ya Buremba. Communication You will learn that the Banyankole had several forms f communication for different functions. If one brewed local beer, they would inform others by hanging a coil made from banana leaves at the road to their homestead. Whoever saw it would know there is beer in that home. To call for a meeting, the messenger would blow a trumpet locally known as enzamba or a drum.
Handwork was an important aspect of Ankole. It was through handwork such as carpentry, iron smelting, pottery, weaving, as well as making leather products that people got the different items for use in day to day life. For instance the milk pots (ebyanzi), emikarabanda (wooden sandals) were carved out of wood. Spears, knives, needles for weaving were all from iron smelting. Baskets, stretchers for carrying brides and sick people were woven.
Cultural Villages
Outside the Museum is the cultural village. This exhibits the ways of life of the two different Ankole castes – the Bairu and Bahiima. You are ushered into how they lived, stored food and the general arrangement of the interior of their house. A Muhima house, for instance, has a designated corner called Orugege. Here milk pots, calabashes to churn yoghurt and ghee as well as entsimbo – the special calabash for storing ghee, would be kept under strict hygienic conditions. In a mwiru house, there had to be obugamba – a rack made from tree stems where food and firewood would be kept. It was usually above the cooking stones.
Not only does Ankole have a rich culture, the region also has unique dishes one will not find anywhere else. One of the most important food is Eshabwe. This is made from cow ghee which is mixed with rock salt and water. It is often served with karo (millet bread) and matooke (bananas).
Another important Ankole food is Karo (millet bread). This is got from mingling millet flour. It is served in special baskets known as endiiro. This was formerly the staple food of the Banyankole until matooke infiltrated the region.
Enkuru is a special sauce got from cow skins (oruhu). After drying the skin, you peel the inside and the meat-looking pieces you get are dried and later boiled and mixed with ghee and hot water. It can also be served with eshabwe.
Read MoreHow to Change from Boys to Men
Every August, many Bagisu or Bamasaba boys are figuratively initiated into manhood. Bagisu inhabit the western and southern halves of Mount Elgon in eastern Uganda. The boys, mostly aged between 12 and 16, undergo a traditional circumcision ritual called imbalu. This process is done without any anesthetics. Imbalu literary means a big knife.
In Bugisu, the main ceremony in the region is always held at Mutoto, one Kilometer out of Mbale Town. Mutoto not only brings together Bamasaba from Uganda but also from Kenya. According to local folklore, Mutoto is the place where the first imbalu ceremony officially took place. All the subsequent imbalu opening ceremonies have taken place there ever since. In fact those who have witnessed the ceremonies equate Mutoto to Namugongo or Mecca where thousands of pilgrims throng annually.
It is not clear when exactly imbalu started. But folklore has it that the Bamasaba took it up “for the safety of the boys” especially so after a Mumasaba boy bruised his foreskin during intercourse with a girl.
“So to protect other boys, the Bamasaba adopted circumcision,” says Bob Mushikori, a minister in the Inzuyi Bamasaba (the House of Bamasaba). “It is now part of our culture. It is something that identifies us.”
Another tradition states that imbalu originated from the demand by the Kalenjin when Masaba, the Bagisu hero ancestor, wanted to marry a Kalenjin girl and so was forced to circumcise.
Yet another legend says the first person to be circumcised was being punished for seducing other people’s wives. Legend states it was decided to partially castrate him by way of circumcision. When he recovered he resumed his former practices and rumour went around that he had become excellent at sex. In order to compete favourably, other men decided to circumcise also.
Now, any Mumasaba boy aged 12 and above can undergo circumcision wherever he wants as long as it is before they make 18 years.
The community largely frowns upon males who even after they clock 18 deliberately avoid being circumcised.
Such males are derisively referred to as basinde, to imply that they are cowards. Even those who opt to be circumcised in health facilities – under anesthesia – are referred to as cowards. Thus many boys in the rural areas prefer to do it the traditional way.
Mushikori says in the beginning the Bamasaba used to circumcise the boys during odd years. However, in 1907, the region was hit by famine because of a prolonged dry season. As is the case today and then, feasting is part and parcel of the circumcision. Therefore a good harvest is an important aspect of Imbalu season.
However, due to the poor crop yield then, the community did not have enough food to feed the tens, or in some cases the hundreds, of people who are part of the entourage that accompanies the boys for circumcision therefore Imbalu did not take place that year.
In1908, against a backdrop of good crops yield, the community had enough food for all. So they (Bamasaba) resumed circumcising. From then on, the large traditional circumcision ceremonies are done mostly during even years.
The circumcision ceremony is preceded by the ‘candidates’ moving around the villages as they dance to kadodi, a rhythmic dream-beat unique to Bugisu meant for the ceremony. They boys wear only shorts with a bare chest. The boys are subjected to hard conditions as one of the ways they can prove that they are men.
To mitigate the cold in the largely hilly and chilly Bugisu while bare chest in the wee hours of the morning as they jog around, dancing. And to mitigate the heat – should their processions be in the afternoon when the sun is intense – they mostly run around bare. The boys usually have flywhisks that they wave as they dance whereas the other people in the processions wave twigs.
In some cases the dancing begins at dawn and goes on until dusk though it is interspersed with breaks during which the boys visit some of their relatives. The relatives prepare meals for the soon to be men to re-energise them before they continue with their processions.
Once they are done with eating, some relatives’ offer the boys live chicken or in some cases goats ‘for their bravery’.
The dances last between one and four weeks, depending on each family’s preference. In some cases, one week to the circumcision date, some families fete the boys to a local drink made of fermented millet, malwa, mixed with hot water. The initiation into drinking implies now that the boys are due for the rite of passage; they can as well do what is considered a preserve of adults.
On circumcision day itself, elders smear the boys to be circumcised with ash. “It makes them look like warriors. It is to psychologically prepare them for the surgeon’s knife,” says Mushikori. Some unconfirmed accounts however, say it is meant to reduce chances of a hemorrhage.
However, all the boys who are due for circumcision are encouraged not to have sex especially weeks before and after circumcision. It is believed that if they have sex prior circumcision, their foreskins harden, which then makes the circumcision more painful. The boys, now ashen, leave their homes for a central circumcision venue.
Once they have undergone the cut, assistants sprinkle a powdered herb called ingu on the freshly circumcised penises to quicken the healing. In many cases, the wounds reportedly dry in three weeks. After the circumcision, the ‘graduates into manhood’ are feed on obushera – millet porridge. They are also feed on pumpkins and the chicken they got because they are protein foods.
There have been health concerns raised about using one knife on all boys like it used to be in the past. Inzu yi Bamasaba insists that the traditional circumcision surgeons use a knife strictly on one person. Even then, the knives must be sterilised with hot water before the surgeons can shave off the boys’ foreskins.
Mr Mushikori says Inzi yi Bamasaba also want the traditional surgeons to be licensed by the Local Government Health Departments. That way, they would operate according to a strict health code of conduct. Those who flout the rules would lose their licenses, which would deny them a source of income. Besidesl, adhering to health standards would clear the anxiety on the minds of many boys lined up for this rite of passage.
Read MoreSamuel Baker Foot steps at Baker’s Historical Trail
The popular Murchison Falls National Park is Uganda’s oldest and largest protected area and albeit one of the visited parks. A visit to the park is incomplete without a hike to the top of the falls using the famed Baker historical trail which offers the best viewing points for the Murchison and Uhuru (Freedom) falls.
Julian Monroe Fisher, an anthropologist, together with David and Christopher Baker, both descendants of Victorian explorer Sir Samuel White Baker have recently added value to the top of Murchison falls trail by installing interpretational signage specifying the journey that led to the discovery of the spectacular falls and Lake Albert.
The group hopes to correct the map of Uganda by establishing the true location of Baker’s View, the location where Sir Samuel Baker became the first European to see Lake Albert and to subsequently name the lake after Prince Albert.This is the bold vision of Fisher who, in early 2013, travelled along the trail in the footsteps of Sir Samuel Baker.
Setting out
A boat cruise upriver to view the famed Murchison falls presented a unique new year’s gift to Christopher Baker,64, a mechanical engineer as he mused at schools of hippos, a diversity of bird species and stunning landscapes.
Christopher a great-great grandson of the famed explorer, Sir Samuel Baker thought this was the best moment of his adventure, until he caught sight of the water falls, as great volumes of the Nile gushed through a narrow gorge to plunge into a 40 feet abyss. Though he was still at the bottom of the falls, he had already concluded that this was the most romantic place he had been to.
However, better sceneries were yet to come when Christopher and his brother David embarked on a one and a half hour hike to the top of falls including a stop-over at the renowned Baker’s view rock to view river basin, the northern banks of the park as well as Nyamusika cliff.
After this ride Christopher and David installed monuments to commemorate the 150th anniversary of their ancestor’s expedition into Southern Sudan and northern Uganda. David said, “This was a trip of a lifetime. Chris and I would like to thank the Uganda Wildlife Authority for all their assistance in putting up the markers for the Sir Samuel and Lady Florence Baker Trail.
We hope the trail will be more popular with those who want to see the awesome sights of Uganda, to understand the historical importance of Sir Samuel’s suppression of the slave trade along the Nile, and to experience the welcome Ugandans give to visitors.”
The Baker Historical Trail
The opening up of the trail to the bottom-top of the falls entails hiking from where the visitors disembark from the boat along the cliffs and the gorge to the top.
According to the Baker’s descendants who are armed with the 19th century explorer’s diaries and publications, this trail is part of the historical course along the Victoria Nile river banks followed by the Bakers in their expedition to discover sources of the world’s longest river before they named the falls after Roderick Murchison, the then President of the British Royal Geographic Society.
The goal
David says, “Sir Samuel Baker and Lady Florence Baker’s achievements are to be commemorated by the establishment of a trail through South Sudan and northern Uganda to Baker’s view of Lake Albert. The trail follows the shoreline of Lake Albert northwards to the Victoria Nile and the mighty Murchison Falls and up the river to the Karuma Falls.
But this is more than exploration for the Bakers who have pledged to market the trail as a tourism product with unmatched cultural and historical significance.This month alone, they have installed markers in Masindi, Gulu town near the Acholi cultural leader’s palace, Karuma wildlife reserve after the bridge on Kampala- Gulu Highway, Fort Patiko north of Gulu town- a rocky fortress Sir Baker captured from the Arabs in a bid to end slave trade as well as Sir Samuel Baker Secondary School built in memory of the explorer. There are other markers to be planted in South Sudan.
Significance
The historical trail has already received wide acclamation as one of the greatest trails in the world and many visitors have already expressed interest in retracing the 19th century explorer’s footsteps to compare the communities, physical features and other aspects of the time to present day developments.
The markers highlight the exploration and lives of Baker and Florence. The Bakers are nostalgic about the impact the discovery and subsequent publicity for Murchison Falls their ancestor made to the tourism industry. The magnificent falls have attracted high profile personnel like former US President Theodore Roosevelt in 1909, Winston Church Hill in 1907, Ernest Hemmingway, and Queen Elizabeth in 1959.
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Timeless Huts of West Nile
Like most corners of Uganda, the time factor and modernization have over the years impacted a lot of change in Packwach, a cosmopolitan peninsular zone in West Nile mainly dominated by the Jo Nam tribe and Alur tribes.
From its once solitary hills and valley that are now jammed like an Internally Displaced Peoples camp-to the once deep accents of its locals that now costs more than luck to differentiate from speaking in spiritual tongues-almost everything defines change-just as much as change defines almost everything.
However, like a legacy, the originality and uniquely beautiful architecture of its grass thatched huts have weathered it all and stood the test of time. Even in the most affluent neighborhoods, only one out of every 10 homes doesn’t have a grass thatched structure.
A hut! In case that name is not familiar, do you remember those festive season trips along muddy if not impassable narrow roads that led to the birthplace of your grandparents, a rural setting that was dominated by buildings that had a vernacular architecture built of readily available materials such as wood, stone, grass, palm leaves, branches, or mud?
Yes, it is those buildings constructed using techniques passed down through generations that are called huts. However unlike the many you might have seen, a look at the grass upon the heads of many huts in Pakwach will one thinking they are about to be blown off by violent cross winds that sweep through the zone especially in dry seasons.
However quite on the reverse, Simea Ocaki 42, resident of Pakwach says unless not fitted and fastened well, they can last up to twenty years before they start to leak thereby necessitating reroofing.
Also, they are multi weather resistant and safer thus an explanation as to why unlike most regions around Uganda where huts are quickly being replaced with permanent ion roofed structures, in Packwach they are still a favorite to the extent that even the wealthiest prefer them to mansions.
Unlike modern houses which are a one stop structure as they have respective rooms such as sitting room, kitchen, bedroom under one roof, each grass thatched roof houses one or two rooms they are easier to construct. This explains why most homes have more than two each with an independent purpose such as kitchen, store, bed room among others. Though traditionally styled, they are comfortably furnished-and decorated with animal dung, chalk and soils of different colour.
Surprisingly, huts are not a favourite among locals alone, even tourists adore sleeping in them to bits. During her community tourism visit to Pakwach in January, Joan Abbo a tourist from Kenya who had planned her stay in them for 2 nights ended up staying 4.
Abbo says though she was initially very hesitant to put up in them because they are highly flammable, she is glad she took the chance otherwise she would have missed out on their air conditioned feel in a region where temperature soar as high as 40o due to the unforgiving shining of the lava hot sun. In her opinion, this is so because their designs favour airflow configurations as they are built from non-conducting materials, which allow heat dissipation. Best of all, they are eco-friendly.
However, she advises folks who plan on doing the same to go knowing they are also a habitat for insects and spiders and creepy crawlers-as they are built with thatch. They also house crickets which are extremely noisy at night so sleep may not be as sound as it should be.
Where the huts most concentrated?
Due to their pastoral background and undying love for fish, West Nilers have settled and built huts along the banks of the Nile River where they welcome visitors according to how fat their wallet is. If one is a rich guest, a goat will be slaughtered and prepared for him as a welcome meal.
If he is moderately rich, his welcome meal will be chicken. However in the event that he is a broke chap, he will be served fish. But hey, in the event that you are hosted to fish, do not take it personal. All the host means is that you are a favourite ordinary visitor; hence you deserve a favourite ordinary dish like fish.
See, unlike most settings around the country whose day to day dish is posho and beans, fish and millet bread is the basic meal in Packwach-like most west Nile Districts. From Monday to Sunday, most families here bewitch their pallets with different species of fish-from the salty waters of the Albert Nile. Among many, such include helicopter fish, elephant fish, alakre fish, otete and the famous manpower booster anja fish among others. Most feared among these is the electric fish because it electrifies one at the slightest touch.
Away from the fish, plenty of land would be left in the compounds before the huts-for an entertainment arena. It is here that the various West Nile dances music, dance and drama performances are performed to spice up/harmonize whichever ceremonies is being celebrated weddings to vigils.
Among many, such included the adungu dance, a dance in which young boys enthusiastically elbow left and right to the ear piercing tunes of the adungu-or rather local harp which is spiced up with pitch high drumming. On the other hand, the young girls fire up the performance by wiggling their waists like they are possessed by spirits.
Then there is the agwara dance, a dance that got its name from the agwaras, the local trumpets made of horns as blown by men and danced to by women.
Read MoreLuo Dishes
When many think of Northern Uganda’s culinary claim to fame, they think malakwang, an exquisite traditional Luo dish whose tongue bewitching taste has given many a reason to believe in love at first taste as opposed to love at first sight. Unknown them, especially those who haven’t been to the luo land-for a taste bud quest is that malakwang is just one of the many Luo dishes adored for hitting the tongue at the spot where one wants it to. HERE’S to all the understated but exceptional Luo dishes.
Famous malakwang
Malakwang is the outcome of simmering okra, a sour finger like vegetal with moderate heat and later pasting in it peanut butter plus minimal salt. The outcome is not only a feast for the eye but further a justification for one to drool.
Malakwang goes beyond turning on you’re a petite, it gives the tongue a tickling sensation. The source tastes better when served with millet bread or sweet potatoes. It is a fantastic lunch food that will keep you going till the next breakfast and you’ll probably resume with another serving.
Due to its pleasant and easy taste on the palate, it is said to be the reason many tourists believe in love at first taste as opposed to love at first sight. To say the least, the food is mwwaaaahhh, or as the French say, Oh lá lá!
Alagu
Unlike most the other dishes, alagu doesn’t have that seductive name, and neither does it have that striking aroma that instantly captures a diner’s attention. However, your life won’t be the same the moment it reaches your tongue. See, the peanut pasted-cheesy vegetable source- engulfs the tongue in a sensual dance that will leaves many fighting over the last drop-without the slightest consideration of letting go. A spoonful of the soup is all
you need to make your worries a distant memory because there is something supernatural in the way its flutters the tongue causing it to coil in excitement.
Dominic Opio a professional luo chef recommends that if one wants to wash it down, he pick a glass of pineapple juice or milk and take a careful sip. However, he is quick to doubt that anyone would want to rush alagu down their throat-let alone swallow it because its taste in the mouth is nothing short of incredible.
“Its taste will make its eater squeak like an excited toddler.”Opio says
Agira
Agira is mashed peas or beans simmered till it is perfectly smooth to be swallowed without chewing. Depending on your preference, you can either settle for the fried or pasted type. Whichever option pleases you, you might want to add just a little bit of Shea butter oil for a heady aroma. Yes you’ll get fat, but you will have a great time doing so because the oil is proven to be free of cholesterol.
Pot okono-the fresh leaves of a pumpkin
Pot okono. Say it out loud as one word, and try not to smile. POTOKONO….now that’s how its pronounced in Lango, the land where it is one of the favourites. Any way potokonoo is definitive, rough but oddly clean-tasting at the same time and the sauce is no doubt “lovable”.
According to Angella Susan ,Langi, 62, pot okono is highly thought of as a love charm that Luo wives use to find their ways into the hearts of their husbands.
“The Langi men love it to bits because besides having a strong green aroma that sends a prickle of sensual awareness skittering across their tough skins, it awakens the taste buds with its greasy taste.’’ she says
“Above, it boosts their manpower and makes them feel like the lord of the land instead of landlord-simply powerful.” Angella adds
There you have it folks, if all the above doesn’t meet your expectations, then I am afraid you might have to go on hunger strike or try out the otigo, a food which is adored for its delightful and attractive green colour. Aside from that, it is so fresh and you’ll think its flirting with you.
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