Welcome to Lagos

Welcome to Lagos

by Chibundu Onuzo


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Product Details

ISBN-13: 9781936787807
Publisher: Catapult
Publication date: 05/01/2018
Pages: 304
Sales rank: 211,160
Product dimensions: 6.30(w) x 9.10(h) x 1.20(d)

About the Author

Chibundu Onuzo was born in 1991 in Lagos, Nigeria. She studied history at King’s College London and is currently pursuing a Ph.D. in history at the same institution. Her short stories have been commissioned by BBC Radio, and she writes for The Guardian , with a special interest in Nigeria.

Read an Excerpt

Evening swept through the Delta: half an hour of mauve before the sky bruised to black. It was Chike Ameobi’s twelfth month as an officer in Bayelsa, twelve months on the barren army base. His first sight of the base had been on an evening like this, bumping through miles of bush, leaves pushing through the open window, insects flying up his nostrils and down the dark passages of his ears. They came to a clearing of burnt soil with charred stumps still rooted in it. Out of this desolation had risen the grey walls of his new home. Later, he would note the birds perched on the loops of barbed wire wheeling round the base. He would spot the garganeys and ruffs gliding through the sky, their long migration from Europe almost over.

He had grown quite fond of the canteen he was making his way to now, a low, squat building with thick plastic sheets tacked to the windows, the walls crumbling with damp. Officers and lower ranks sauntered into the building in an assortment of mufti: woollen bobble hats and black T-shirts, wrappers knotted over the arm or tied round the waist, the slovenly slap of slippers flip-flopping their way inside.

Colonel Benatari sat by the door, watching the soldiers file past. Chike’s commanding officer was a stocky box of a man, his bulk filling the head of his table. The most senior officers on the base flanked the Colonel. They ate from a private stash of food cooked separately in the kitchen. There was always a struggle to clear the Colonel’s table, lower ranks jostling for the remnants of fresh fish and the dregs of wine left over in the bell-shaped crystal glasses.

Chike threaded his way through the hall, edging past square wooden tables and round plastic ones, past benches, stools and armless chairs, no piece of furniture matched to another. His platoon was already seated.
He was in charge of twenty-three men, charged to lead them in battle and inspect their kit, to see to their hygiene and personal grooming. They were all still in uniform, not a single button undone. When he sat down, they stretched their hands, the clenched fists of their salutes blooming like doorknobs on each wrist. The conversation did not stop.

‘O boy, you see Tina today? That her bobby.’v

‘What of her nyash?’

‘Like drum.’

‘I go beat am.’

‘Nah me go beat am first.’

‘You think she go ’gree for you?’

‘Why she no go ’gree?’

Tina was a new kitchen worker. His men could talk of little else these days. Chike too had opinions on whether Tina was more beautiful than Ọmọtọla but he knew not to add to these conversations. If he spoke, they would listen politely and then continue, a column of ants marching round a boulder.

Still he ate dinner with them instead of joining the junior officers’ table. He felt an officer should know the men he was in charge of even though these soldiers under his command would rather not be known. They obeyed his orders but questions about their lives and families were met with a silent hostility. His only friend was Private Yẹmi Ọkẹ, the lowest-ranked man in his platoon, now seated next to him and eating his beans without bothering to pick out the weevils. It was the fourth day in a row they were eating beans and dodo but Yẹmi did not seem to mind.

‘Did you shoot today?’ Chike whispered to him. ‘No.’

‘Good. Meet me by the generator hut when you finish.’ There were a few slices of dodo left on Chike’s plate, overripe and soggy with oil. Yẹmi would eat them before coming. Chike left the canteen and went outside to wait for his friend.

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