Arlette Basekawike, a volunteer for the United Nations food agency in Bunia, the heart of Congo's Ebola outbreak, spends most of her time in a small shed outside a health facility preparing meals for patients and health workers.
Her hair covered by a pink bonnet, she prepares porridge, omelets and bread for breakfast for patients at the Evangelical Medical Center. The lunch and dinner menus might include fresh fish with fufu, a starchy staple made of mashed plantains, finished off by fruit.
