{"id":400,"date":"2013-04-05T12:10:06","date_gmt":"2013-04-05T16:10:06","guid":{"rendered":"https:\/\/blogs.ethnos360.org\/susie-l\/?p=400"},"modified":"2021-12-06T19:37:58","modified_gmt":"2021-12-07T00:37:58","slug":"making-to","status":"publish","type":"post","link":"https:\/\/blogs.ethnos360.org\/susie-l\/2013\/04\/05\/making-to\/","title":{"rendered":"Making t\u00f4"},"content":{"rendered":"

\"\"<\/a>(This was supposed to be posted on March 24th, but it didn\u2019t get posted for some reason. So it\u2019s late, but I hope you still enjoy it.) T\u00f4 is a staple food here in My Country. It is made with flour and water, so is like ugali (for those of you who know that food from Tanzania). It is often eaten with some kind of sauce. Since there were going to be so many people gathered for the 90th anniversary of our denomination here they had to have something to eat. On Tuesday it was the job of the ladies of my church to make t\u00f4 for one of the meals for over a thousand people. I went to learn and help. The ladies in charge had the system down. There were 5 big pots of t\u00f4 cooking and ladies took turns stirring them. When one of the pots was done we all went to work. A few ladies dished out the t\u00f4 into plastic bags that had been put in bowls to hold their shape. Those were then passed to others who tied the bags closed. Then the bags were put in a pile and the bowls were returned to others who added new bags so they could be reused. I was good at getting out and opening the bags and I learned how to tie them. I must say that after 8 hours I was tired! The picture of the bags of t\u00f4 was probably only about a tenth of the bags we made. I hope people were hungry!<\/p>\n

\"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

(This was supposed to be posted on March 24th, but it didn\u2019t get posted for some reason. So it\u2019s late, but I hope you still enjoy it.) T\u00f4 is a staple food here in My Country. It is made with flour and water, so is like ugali (for those of you who know that food […]<\/p>\n","protected":false},"author":945,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[1],"tags":[],"class_list":{"0":"post-400","1":"post","2":"type-post","3":"status-publish","4":"format-standard","6":"category-uncategorized","7":"entry"},"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/blogs.ethnos360.org\/susie-l\/wp-json\/wp\/v2\/posts\/400","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blogs.ethnos360.org\/susie-l\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blogs.ethnos360.org\/susie-l\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.ethnos360.org\/susie-l\/wp-json\/wp\/v2\/users\/945"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.ethnos360.org\/susie-l\/wp-json\/wp\/v2\/comments?post=400"}],"version-history":[{"count":0,"href":"https:\/\/blogs.ethnos360.org\/susie-l\/wp-json\/wp\/v2\/posts\/400\/revisions"}],"wp:attachment":[{"href":"https:\/\/blogs.ethnos360.org\/susie-l\/wp-json\/wp\/v2\/media?parent=400"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.ethnos360.org\/susie-l\/wp-json\/wp\/v2\/categories?post=400"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.ethnos360.org\/susie-l\/wp-json\/wp\/v2\/tags?post=400"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}