It was my first time on a charrette—two wheeled horse-drawn cart. Fun as they look when they pass me, they are a little more awkward to ride on than I expected. One has to make sure not to lean too far this way or that way, for fear of either sliding off the end or sliding into the horse’s rear, neither of which is a choice option when clip-clopping along a dusty, weathered, rut-ridden dirt road at a generous pace for any two wheeled vehicle. Luckily I was in between my friend Kory and our host Iseta so my safety not really a concern, and, to his credit, our driver was quite commendable (except when we barreled over a huge pothole without so much as a hesitation, or when we had to flatter ourselves horizontally to avoid being lacerated by the vicious thorn bushes that infringed on our road space).
We were driven about two kilometers out into the rice fields. It was just after three o’clock, meaning that the sun was barely past its prime, and the heat of the day was still at its height. Kory and I had been invited to accompany Iseta out to her rice fields to help with/observe the harvest. When we arrived, there were already many people in the fields, working on various stages of the harvest process. They stopped working when we arrived to share in the big bowl of theibu diene that Iseta had brought them. Presumably they had been working non-stop all day, paying no mind (necessarily) to the sun, dust and flies that one just has to get used to.
Iseta told us she has about 94 acres, and when harvest time comes around, what a project it is! Having never been in a rice field before, I did not know what all went into the producing of this grain that feeds the richest and the poorest, not only here but all over the world. Well, this was my chance to learn. For those of you who do not know, rice grows in water and even at harvest time, the ground is completely saturated and muddy. When it is time to cut the rice, then men come with small scythes and handful by small handful they cut all the rice down. Now, I can only speak from what I saw. I imagine that there are more modernly efficient ways of harvesting rice that have not found their way to the small, African village called Guédé Chantier. But for all I know, rice is harvested with a small scythe, one cut at a time.
So the rice is cut, but this is only the first step. The small grains of course still cling to the stalk. So then, again handful by small handful, the stalks are hit against the belly of a large, barrel which lays on a tarp. As the stalks are hit against the barrel, all the rice that is aching to be detached falls willingly from the stalk and lands on the tarp below. That which does not fall is not ripe, so it is not wanted anyway. The coolest part of the harvest comes now. All the empty, discarded stalks are strewn around the work area, creating a straw-like bed that covers the muddy wetness, and as the day goes on, the dry workspace grows. By the time the sorting of the rice begins, a straw island has been created in the middle of the harvested rice field.
I think I heard somewhere that one should avoid stagnant water in places like Africa, where many unpleasant, bacterial creatures make their home. Well, such advice sometimes must be disregarded, for example, when you are handed a scythe and instructed to go cut rice. In all honesty, Kory and I were only given the scythe for the Kodak moment of it, to say that we helped harvest the rice. We would probably just get in the way if we tried to help for real. Nonetheless, we did cut a little, about a square meter’s worth. Then we took our rice to the barrel and hit it until all the ripe, little grains fell to the tarp. But the small little pile of rice was full of straw and sticks that had to be sorted. This turned into the most time consuming and tedious step of the process. After about a half hour (with Iseta’s help) we had ourselves no more than one kilo (about two pounds) of rice—not rice ready to cook, mind you, but rice ready to be set in the sun for a day, hulled, and then cooked. This was one square meter. Imagine 94 acres.
Guédé Chantier is largely a rice-producing village so it is the livelihood of many villagers. As Iseta explained to us, the villagers who work for her choose to receive their pay in cash or in rice, and they have a system whereby every certain amount of kilos sorted for her, one is taken out for their pay. I was amazed at the large scale to which rice production exists, all by hand, but I guess when it is all that has ever been, why do anything else? Iseta did explain that a tractor is rented to till up the field for the next crop. Apart from this, it is an operation entirely dependent on physical, human labor.
We stayed out in the field until dusk began to descend, until women began to close up shop, putting their bags of rice, their empty bowls and empty water bottles on their heads, and heading across the fields for the two-kilometer trek home. Men sewed up the last of the 50-pound bags and loaded them on waiting charrettes, while others loaded piles of rice straw onto the carts to bring back to their livestock. As our cart was covered with bags of rice, we also set off to make the walk back to the village. And that was that. For them, it was a day in the field like any other. For me, it was just a glimpse of what supports this village and it will give me more appreciation for my thiebu diene next time I eat it.



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