This granary common in Hausa land can effectively store grains for upwards of ten years, but today many spend millions buying pesticides and insecticides to preserve grains. Centuries ago farmers attempted to answer the vexed question of grains preservation by creating the Rufewa, which has been somewhat displaced by modern silos.
Behind the imposing Shehu Uthman Dan Fodio mosque in Sifawa, Sokoto state, there is a traditional grain store. It is not clear if it is still in use, but it looks well catered for. Rufewa is the Hausa name for a traditional grain store, granary or silos which is very popular in Hausa land. It is also referred to as Rumbu in Hausa. Its base is made of clay and stones, and its construction reveals careful consideration of many things, such as a clear knowledge of the process of ventilation. There is science involved here. Interestingly, the Rufewa is a form of agricultural wealth, which today, we may call food security.
Neither termites nor rodents
Professor Attahiru Sifawa of the department of History, Sokoto State University, comments on the construction of the granary “They will not use stone throughout after the foundation. They will start at the base and raise it to form a shape and close it at the top. But it will not collapse. There is a small opening at the top, and they put some stalks to cover the top. Through this opening they will put grains into the silo. There is a lot of technology involved, and because of the way it is constructed, if you preserve your grains, termites and rodents will not be able to attack the grains.”
3 weeks of work
“Rufewa is constructed using the Matse technique. It is a construction technique that uses no blocks but only parts of mortar using bare palms. The construction process is slow owing to the fact that only one course could be laid at a time. It is for this that the mason usually lay one course in the morning and another in the evening. The construction work could go for up to three weeks to a month, depending upon the size of the rufewa to be constructed,” says Dr. Umar Jabbi Mohammed of the department of History and International Studies, Usman Dan Fodiyo University, Sokoto.
Earth, water
He comments on the materials to be used for the construction. His words “The materials used in the construction include earth mixed with water, together with an admixture of grasses, hay or even cow dung. These additives strengthen the adhesive properties of mud.”
‘30 years’
On its life span, he says “A well constructed rufewa could last for more than thirty years. What only needs to be changed regularly, maybe after three years, is the thatching to protect the rufewa walls from the effects of rainfall.”
More than 10 years
Sifawa declares “In the ancient days they would preserve grains for many years, for more than a decade. This is what is known as Kurame Rufewi. Kurame is plural for Kurma, that is somebody hard of hearing. Grains are kept for a long period of time without opening the silo. You put grains in and close them, and forget about them. That’s what makes them Kurame.”
Protects from moisture
Dr. Mohammed adds “The rufewa grain store has been the traditional storage facility since very early times. As a storage facility it protects the grains from moisture, rodents and ants. It also allows the movement of air in and out of the facility to ensure dryness.” Mohammed reveals ‘The grains stored inside the rufewa granary is safe and could keep for more than ten years. This period of safety was confirmed to me during my interaction with the actual users of the facility.”
Rufewa dying
Sifawa explains that when there is a very good harvest, then the excess grains are stored in the silo, which is the local way of preserving grains, which has unfailingly served Hausa communities for centuries. He continues “Its only when there is need, maybe as a result of shortage of food supply, then they will go and open the Rufewa and start bringing out food. But this tradition is dying because of modernity.”
Insecticides, pesticides
“Even the rate of cultivation, of farming is declining. The elite in particular are not interested in farming. Only few persons engage in farming.” He notes “Now, there are insecticides and pesticides that are used for preservation of grains, but they are not as good as the traditional method of preservation. Applying chemicals to preserve grains has certain health implications.”
‘Grains will not decompose’
Sifawa laments “If it was in Europe, they will preserve it. For more than ten years the grains will not decompose. It will be free of termites and rodents. This is a traditional African technology of food preservation. If the technology were imported from Europe, you will find people and conglomerates celebrating it. Its unsurpassed by any means of grain preservation. This is an indigenous technology which goes back to antiquity. It can survive fire outbreaks. The entire grains will get burnt, but the granary will remain.”
Changing settlement patterns
“If you look at the settlement pattern of Hausa land, when the community grows to a particular level, and there is no available farmland within their reach, a community or family will move elsewhere, and establish a new settlement. Now that is no longer happening. Cities are overcrowded, land available is shrinking. Little access to farmlands contributes to people either not having land to farm, or farming is not as easy as it used to be. All these have implications for the existence of the granary,” reveals Sifawa.
Threat of modernisation
Mohammed notes “There is no denying the fact that safeguarding food products for a long time for use could help in achieving food security for the population.” He comments on threats to the rufewa “The greatest threat to rufewa construction is modernization. It is on account of this that patronage to the rufewa construction is waning as people now prefer the room store, despite its deficiencies. To keep away rodents and insects from the grains stored in the room store, will involve the intensive use of chemicals which at times are dangerous to human health and the environment.”
