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All for their daughter's education

Ilisapeci Tinanisigabalavu
Friday, January 12, 2018

FOR the Singh family of Sakoca in Tacirua, everything earned from their market business is invested towards their only daughter's education.

Uday Singh, 60, and Anita Singh, 47, have been market vendors for four years now since taking over from the previous owner of the market table, who was Mr Singh's former employer for 15 years.

Mr and Mrs Singh have two children and their daughter is the only one schooling, while his eldest son is a taxidriver. There a six people living in their home, including their daughter-in-law and grandchild.

According to Mr Singh business was slow, compared with the festive season. He says selling their produce will pick up again when school begins. Like many market vendors, getting involved in the market vending field has its struggles, and for Mr Singh, it involves buying produce from middlemen every day.

"When school is on break, business is slow. That is when most farmers export food like bhindi and eggplants, so less comes to the market vendors in Suva.

Like most parents, making sacrifices for their children's future is a worthy investment. For the Singhs, making sure their daughter has all her school supplies before the beginning of the school year was their main priority.

Their daughter will attend Year 11 and Mr Singh had already completed his back to school shopping right after the festive season.

"My back to school shopping is done and all the money I have used to buy things for my daughter's education is from our earnings at the market," he said.

Grilled Eggplant Recipe

Ingredients for miti dressing:

Fresh coconut milk

1 small onion

2-3 small tomatoes

pinch of salt

small red chillies

Preparation of miti:

Chop tomatoes, onion and chillies into small pieces and add ingredients into the coconut milk with a pinch of salt to taste.

Preparation of eggplant:

Cut eggplants into half (lengthways). Grill these in a preheated oven at a higher temperature (around 400°F) until they are tender and the skin has started to shrivel. That should take 30 minutes, maybe a little less, depending on the size of the eggplants.

Once done, remove from the oven and leave to cool down a little. Then remove the flesh from the skins and cut into strips. Pour over the miti dressing, and it's ready to eat.

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