While working on the recipe for this month’s Featured Grantee’s country, I took a moment to reflect on how much I have enjoyed being on the recipe team at Dining for Women. It has sparked the return of a world map to the wall of my kitchen, so I know where each country is geographically. It has also deepened my appreciation for the women of the world who manage to prepare delicious, nutritious meals for their loved ones no matter how scarce the resources at hand. Details
Caravan to Class was Dining for Women’s Featured Grantee in March 2017. Dining for Women’s $42,260 grant was used to train 200 women in 10 villages in classical literacy, teaching them basic reading, writing, and calculating in their local languages to both improve their livelihoods and empower this group of women to be important advocates for education in their villages. The following story was provided by Barry Hoffner of Caravan to Class.
In 2014, Caravan to Class built a French-based school for 120 children ages 6-12 years old. Before we agree to build a school in a village near the fabled Timbuktu in Mali, we do a detailed study on the village to be confident that it has the scale needed to create a successful school environment. We soon realized that the attendance of the Samdiar school was much beyond our expectation because many children from the nearby village of Kakondji were going to the Samdiar school by boat along the Niger river, Africa’s third longest. As a result, Caravan to Class decided to build a school in the village of Kakondji in 2015. Details
We are traveling to Mali this month. I think we were just there! For this month’s Proven Platter recipe, I decided to see what was already on the site, and choose a recipe to put through my testing process. The result is that I’ve revamped and replaced the recipe for West African Peanut Soup (Tigua Dege Ne). Details
We may not be physically traveling to Mali this month, but we are still able to taste and participate in the local cuisine right here at our own dining tables.
Here is a wonderful recipe that is representative of a typical meal. My husband stood at the stove, eating right out of the pot, and was already telling me that I had to make this again! This dish should please anyone with dietary requirements, as it is vegetarian, vegan, gluten-free, and dairy-free. Details
We are off to Mali this month, located in West Africa, in support of the Tandana Foundation. Their Women LEAP program provides literacy and numeracy training, as well as democratic governance and leadership skills.
Often, the program we are supporting will send us recipes that are rooted in their culture. This month we received a very detailed recipe called “Recipe for Toh, (Oro Dja), Traditional Food of the Dogon People,” by Jemima Tembiné. She started learning to cook when she was about 10 years old and has been preparing Toh since she was 15 years old. Near as I can tell, Toh is a dish of millet dough that has been pounded, and served along with different sauces made out of various leaves, dried fish and dried vegetables. Details
Dining for Women’s grantees are located around the world, but many work in Africa, specifically West Africa. For the past year, the burdens of recovery from war, inadequate infrastructure and the struggle for education, health care and in many cases, survival have been increased by the fight against Ebola. In a three-part series, Dining for Women takes a closer look at this disease. In April, we looked at the basics of the disease and the 2014 – 2015 outbreak. In May, we take a look at how a past Dining for Women grantee played a critical role in containing the outbreak. Finally, in June, we look at the current state of this outbreak. Details
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