Sorghum  

 

Photo 13: Sorghum field

Rufo

 

 

 

Photo 14: Gababo

Rufo

 

 

 

Photo 15: Baro at the Sorghum field

Rufo

 

 

Photo 16: harvest

Rufo

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Rubbu (sorghum) is the daily food of the Arbore. The flour is mixed with water and following steaming, is baked as flatbread or boiled for mash. The Arbore are well known among all their neighbours as the in Sorghum experts. They classify 4 main species of Sorghum - Emado, Losuro, Akado and Gababo. These differ in colour, taste, size and therefore in use. In addition, there are more than 100 sub-varieties whose number varies from year to year.

Emado, the sweet white Sorghum, is exceedingly popular. In contrast, Gababo, the red one, tastes a bit bitter but is cultivated with priority because of its high nutritional value and its strong resistance to pests. The sweet Losuro has a high crop yield. Akado grows faster than average.

The Arbore harvest twice a year at the end of the dry seasons. This time they call gaar maar, close to hunger. The stocks are almost exhausted and they have to work hard. All hands are needed in the fields, to save the crops. From small platforms, they have to chase off invading flocks of birds with whistles and clay missiles. Otherwise they wouldn’t have anything to harvest.