June 02, 2012
By providing the black, sticky hashish that keeps his customers very happy, he’s keeping up a long, family tradition.
Just like his forefathers in the Afridi clan, the 32-year-old from Pakistan’s tribal areas along the Pakistan-Afghan border has become a connoisseur of the local delicacy, aged to perfection with a centuries-old technique.
“If you put [freshly prepared] hash resin into a goatskin or a sheepskin, it matures into something very good,” he says. “It is well-preserved inside the skin, which also adds oil to it.” (More …)