Monday I tripped it to Epena with Sarah Speer, Joachine (Congolese nurse), and Joan. It’s a small village about 85 km from Impfondo. The road was thankfully paved; however, there where sections where the jungle had encroached on the road and it was only wide enough for one car. Fine, until another car comes speeding at you from the other direction and your horn doesn’t work…but par le grace de Dieu, we made it safely. I toured around the town with Sarah while Joan and Joachine saw their patients. The hospital was very small and their only inpatient they had left that morning, so it was empty. However, the director did show me around their admin building, or of the skeleton of it. There was a lab, but with no microscope or really any other equipment for that matter, the pharmacy/closet, which doubled at the prenatal teaching room, and then the room that could quite possibly give me nightmares-the birthing suite, which had one rusted, corroded metal table with old vinyl pads and a wash basin. I honestly hope mothers find another room to have their babies in, or that baby’s going to get tetanus within seconds of entering the world. The director saw the look on my face and said in French “real life Congo”…yep, sure is, hopefully moving towards a new reality soon. After Joan saw her patients, we loaded back up in the Land Rover (!!) and headed home. On the way back we stopped in Mbimbo because they are known for their grapefruit…and oh what grapefruit! There was a huge tree just behind the houses and when we asked to buy some, one of the men climbed up the tree and started throwing down HUGE grapefruits into a basket. We got 27 deliciously sweet grapefruit for $2! The whole way back, to keep Sarah awake, I asked questions about Congo’s and Impfondo’s history, found out some pretty interesting facts…story for another time. The trip was quite a success, I thought, and we made it back safely, even without a working car horn. New favorite food in Congo: Saffou-it’s a oval shaped, purplish, fruit with a tart thin layer of fruit encasing a large seed. It’s dipped in sugar or salt (I use sugar), and it’s just delicious!

