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Anja Choon, SOAS

Anja Choon, SOAS. Akungba Several nights in Akungba Chat with colleagues from the University of Akungba Last possibility to withdraw money Departure to Ikakumo. Lagos Arrival at Murtala Mohammed International Airport Several nights in Lagos Departure to Ibadan. Ibadan

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Anja Choon, SOAS

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  1. Anja Choon, SOAS

  2. Akungba Several nights in Akungba Chat with colleagues from the University of Akungba Last possibility to withdraw money Departure to Ikakumo Lagos Arrival at Murtala Mohammed International Airport Several nights in Lagos Departure to Ibadan Ibadan Several nights in Ibadan Bank account Chat with colleagues from the University of Ibadan Extension of the visitor’s pass Departure to Akungba Uwu Research Back and forth between Uwu and Ikakumo Expiry of visitor’s pass Departure to Akure Ikakumo Several nights in Ikakumo Arranging Accommodation in Uwu Recordings of Ikaan Departure to Uwu Akure Failed attempt to renew the visitor’s pass Return to Uwu for a few days New Year in London

  3. nomadtravel.co.uk & itchyfeet.com

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

  5. 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?

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