Since we are somewhat limited with our possibilities here in Otacpab, we have adapted to our environment with our lunch.
So at noon we eat beans every day, delicious dressed with onions and tomato. In addition, there is usually a porridge, called posho. Either only from brown millet or mixed with Kasava (manioc) flour as in the picture below. Another variation would be a posho made from cornmeal.
With the ingredients onions and tomatoes, we are among the privileged here.
