How Chobbal the albino camel got his name

Fama is one of our neighbours here in Burkina Faso. She is eighteen and she makes a living from selling chobbal, which is porridge made from sour milk and millet. Every morning Fama gets up early and pounds millet in a wooden mortar until it is a fine flour. She mixes the flour with water and herbs and cooks it over a fire.

When the millet is cooked she leaves it to cool and forms it into balls (about the size of pool balls). She puts these millet balls in a calabash (a bowl made from the calabash fruit) and takes them from door to door. Each ball costs 50 African francs – that’s about 7 pence (10 cents). To make the chobbal, she simply mixes the millet balls with milk. She says it tastes better if you use yesterday’s milk rather than today’s.

Chobbal is delicious but it has a reputation for making you go to sleep. So don’t eat it at lunchtime if you’re working in the field or herding cows in the countryside.

I chose Chobbal as the name of the camel in Sophie and the Albino Camel. Like an albino camel, chobbal is an off-white colour – and very smelly!