The port of Kafountine, in the Senegalese region of Casamance, attracts every morning its locals and hundreds of go-getters coming from neighbouring West African countries. In this area, popularly known under the name of tefes (beach in Wolof language), fish is the precious pearl of the ocean and the commercial activity around fishing is the sustenance for many of the inhabitants inside and outside the region. An effervescent place that beats as frantically as calmed, a rhythm typical of the great African bustle.
At dawn, the
streets of Kafountine get flooded with people heading to the beach; everyone
has its role within the port complex gear. "I started studying law in
2007 but I quit the following year. I didn’t had a job to pay for my university,
so I came from Dakar to work in the port. On a hard day of work I can win three
thousand francs, about five euros." Most sailors like Usman Yuf do not
even know how to swim, but every morning they carry nets, gas cylinders and
some supplies to the colourful wooden pirogues that wait inside the sea. Thousands of fishermen set sail seaward to sink their nets and fill
them with fish, at least enough to cover the cost of fuel and the crew's wage.
Early in the afternoon
the boats begin to lean out the horizon upon their return. It is time to unload
the goods and the strongest ones are responsible for carrying over their heads full boxes
with up to 30Kg of fish. They make their way through the waves from the boats
to the sand, and then run through the port dusty alleys to the fish
market and smoke ovens. After a few trips, the porters end up exhausted and
some street vendors like Sedou Bah look for their opportunity. “I come from The Gambia every Monday with concoctions, unguents and soaps to sell to the port
workers. I walk through the crowd offering my imported products and with what I
earn from sales I return home for the weekend to be with my family and buy more
In addition to the
local sale, fish caught on the Kafountine coasts generates a large merchant
network. The surplus capture are exported to Burkina-Faso, Mali and to the
inland areas of Guinea-Conakry and Côte d'Ivoire. They do it inside retread refrigerated chests to keep it cool, or they are previously smoked in large
wood-burning ovens. In any case, the fish will leave the port loaded in the old
and rusty Renault trucks that are
piled up next to the main port alley.
But not only fish for
consumption monopolizes port activity. Outdoor fish dryers are spread out
across the beach, and after days of drying, it is ready to be crushed and
shredded at the stroke of a stick and then pressed with canes in 100kg bags.
"It is important to separate the fish skin to crush it separately—
says Salman Jallow, who arrived two years ago from Guinea-Conakry—
crushed and packaged it is sold as fertilizer for agricultural farms, or as a
main ingredient to prepare flour for livestock."
The work of reuse and the activities derived from surpluses are a key part of
the port productive circle; these tasks allow a better optimizacion of available resources at the same time that they occupy hundreds of manual