By Simon Peter Esaku; Edited by Katie Hackett
After peeling off her school uniform and dropping her exercise books on her bed, nine-year-old Lillian rushes to the maize garden near her home. She quickly breaks off several mature cobs and heads back to the family kitchen to roast them.
“I like roasted maize,” she says. “I always roast it in the evening and eat it with my brother and sister. I can take some to school in the morning.”
As the sun sets, the family gathers for dinner around dishes of beans and a mound of “posho”—a staple Ugandan food made from ground maize.
There are many mouths to feed, particularly because Lillian’s dad, Eriab, has two wives. In totally there are ten children. The family cultivates several kinds of vegetables—cassava, sweet potatoes, tomatoes and eggplant.
The maize and beans they’re eating this season were harvested from seeds provided by World Vision.
“We got ten kilograms of maize seeds and seven kilograms of bean seeds from World Vision in April,” says Eriab.
The father reports that the improved seed varieties make a big difference, since they provide higher yields, mature quicker and are resistant to disease.
“With the improved maize and bean varieties the yields have increased and the availability of food has also increased,” Eriab says. “Now we don’t have to worry about food for the children.”
He’s getting ready to sell some of the maize to earn money for the kids' school fees and text books.
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