The Tombel market which functions on saturdays exceptionally opened this 24th december 2009 as early as 6am because of the christmas festivities.

The focal point of attraction in the market was the meat shelves.

Cows and pigs went down through the sharp knives and daggers of professional butchers.

The pigs passed through the alter one after the other.

With their legs tied up and head held by a group of about 5 individuals, the head of the pig is cut off with a sharp machette.

Everyone who participated in this action by even holding a pig down receives a small peice of pork meat as compensation and the rest is sold to the public under the watchful eyes of the vetinary officers who check on all slaughtered animals to avoid any ills.

Sold initially at an average price of 2000Frs per Kilo, the price rapidly dropped when a butcher realise he wasn't selling.

He dropped down the price of his meat at 1000Frs per kilogram attracting all ladies who clumped around him as flies on a booty.

That's how business goes on a christmas eve in Tombel.