Aminat, International Development and Globalization Studies
Field Placement Country: Benin
Canadian NGO: Centre for International Studies and Cooperation (CECI)
Local NGO: Centre for Local Economic Development (CDEL-ONG)
The internship phase is a beneficial milestone in the academic and professional journey, often offering us various kinds of surprises. This is what I experienced during my internship in Benin, an experience that pushed me to explore far beyond my initial professional and academic goals. As I prepare to conclude this enriching adventure, I would like to share my reflections on the impact of this experience on my understanding of the country, as well as on the historical, social, and cultural perspectives I discovered.
This internship taught me that field learning goes far beyond what can be found in books. I realized that the reality on the ground is much more nuanced and complex than what one can learn through reading. My work within an NGO allowed me to contribute both directly and indirectly while also growing socially.
Benin is a West African country with a history that continues to resonate in some of its regions. It has been shaped by major events such as the transatlantic slave trade and French colonization. The memory of these events is still present in numerous museums and historical sites that I had the opportunity to visit, such as the former Royal Palace of Abomey and the "Door of No Return" in Ouidah. My visit to Ouidah particularly moved me, as it is a place that preserves the memories of the slave trade.
One of my first discoveries was the hospitality of the Beninese people. They are very welcoming, warm, and respectful, both towards each other and towards foreigners. This country is rich in culture, tradition, and diversity. In the city of Cotonou, where I reside, the markets are bustling, the streets are lively, and the local artistic scenes are vibrant. Even with limited resources and training, I witnessed how creative the Beninese are in sharing their culture, history, and customs.
Not to mention Beninese cuisine, which was a revelation for me. I had the chance to taste a variety of local dishes such as "Toubani", a fritter made from cassava and bean flour; "Attassi", a mix of rice and red beans served with a long-simmered tomato sauce cooked in oil; and "Amiwo", a red paste made from cornmeal.
In short, my internship in Benin concludes on a high note, allowing me to immerse myself in a rich culture that I have truly embraced. I highly recommend to anyone considering a similar experience to embark on international volunteering.