The harvest is ripe

At the moment people are harvesting their mahangu (millet) and pounding (stamping) it to make flour for bread, porridge and oshikundu (a non-alcoholic drink).
The stamping after threshing and winnowing takes place in three stages. It is first moistened & when it is damp enough it is called omumoto. This is put into mortars (oini) and pounding begins. When part of the omumoto has been converted into meal, this meal is sifted out (& known as oufila womumoto). The rest is stamped again, & as soon as this has produced meal again, this also is sifted out. If what remains of the omumoto has become dry, it is moistened again, & is then called omudiva. When stamped it produces a last yield of meal (known as oufila womudiva), flour. The corn left over from this operation is mixed into the following day's omumoto. The corn is stamped with a heavy wooden pole weighted at the top (omushi), and stamping is done in a place (oshini) where mortars are set apart for the purpose.
You can see a pic of David tasting the ‘omudiva’ stage. As every day is sunny, there is no problem getting the meal dry.
Also, there is a pic Étienne and Johannes with such a heavy wooden pole as described.
The huge baskets are woven and used to store grain etc. These ones are at least as high as our car.
You can see me having a go at pounding whilst water is added. Also Pandu separating the chaff and sand prior to the grain going to the local mill.