Anja Choon, SOAS

AkungbaSeveral nights in AkungbaChat with colleagues from the University of AkungbaLast possibility to withdraw moneyDeparture to Ikakumo

LagosArrival at Murtala Mohammed International AirportSeveral nights in LagosDeparture to Ibadan

IbadanSeveral nights in IbadanBank accountChat with colleagues from the University of IbadanExtension of the visitor’s passDeparture to Akungba

UwuResearchBack and forth between Uwu and IkakumoExpiry of visitor’s passDeparture to Akure

IkakumoSeveral nights in IkakumoArranging Accommodation in UwuRecordings of IkaanDeparture to Uwu

AkureFailed attempt to renew the visitor’s passReturn to Uwu for a few daysNew Year in London

nomadtravel.co.uk & itchyfeet.com

hrelp.org, amazon.co.uk & pcworld.co.uk

Researcher: Can you now ask her how gari is made?

Main consultant: How do they turn the cassava, that they bring from the farm, into the gari powder?

Other consultant: You know cassava. After bringing the cassava from the farm, they pick the stem.

Researcher [pointing at plastic bag that one of the women is playing with]: Sorry, it makes some noise and ...

Other consultant: Ok, it’s making noise. ... They peel it. Once they’ve peeled it, it will stay in baskets for three or four days before they will fry it. They will jack it. Once they have jacked it, when it is time to fry it, they will put a pot on the fire. They will fitter it. After fittering, we start to fry it. Isn’t it so?