Affem Kabye's village health volunteer and my counterpart Adjoua is making pate in her foyer ameliore. Pate is the staple in the Central Region of Togo. Pate is made by boiling water, adding corn flour and stirring it vigorously; it turns into a solid substance and is eaten with the right hand by dipping it into a sauce. The sauce can be peanut, 'sesame', okra, dried okra, local spinach, bean leaf, tomato or any other vegetable and meat. I took this photo as a Peace Corps Volunteer in Affem Kabye, Tchamba prefecture, Central Region, Togo in 1998 where I was in a Safe Motherhood and Child Survival project. Adjoua and I made this "improved" cook stove using local materials.