To know the cuisine of Tanzania is to know Kachumbari. This refreshing salad is a staple side dish or condiment, found on most dining tables. While the basic ingredients include tomatoes, onions, an acid (usually lime juice), and heat (such as chili peppers or Scotch bonnets), variations abound. Some prepare it with sliced tomatoes, while others prefer a diced preparation – choose whichever suits your needs. Details
The Landesa Center for Women’s Land Rights works globally to elevate and catalyze the voices and leadership of grassroots women and women-led organizations who are driving the movement on land rights at local and national levels to realize both gender and climate justice. Under its Transformation Partnerships grant with Together Women Rise, in 2024 the Center carried out a range of activities to help reach its goal of achieving long-term, systemic gender equality impact.Â
For example, in Tanzania, a series of trainings on women’s land rights was facilitated by the Landesa Stand for Her Land team. The trainings equipped participants with the knowledge and skills necessary to adopt transformative agroecological practices, understand women’s land rights, and leverage these tools for women’s economic empowerment. Details
This month, we have the treat of having two new recipes. This one from Georgia Reader brings us what is commonly known as the national dish of Tanzania. This hearty vegan stew is best served over rice or ugali, a simple corn porridge. The warm spices are tempered by the creamy coconut milk but you can adjust the spice to your taste. Use canned (rinsed) kidney beans and you can have dinner on the table in no time. Details
Thanks to your generous support of Together Women Rise in 2021, our Board has approved two, $50,000 Impact Partnership Grants to AMPLIFY Girls and The Colectivo.
In the past, we awarded Impact Partnership Grants to UNICEF USA and the Peace Corps. Our new Impact Partnership Grants are taking us in a new direction, funding “collectives” — networks of organizations working together to increase their impact on a shared goal. “By funding this collective approach, we can have a deeper impact and more sustainable outcomes for women and girls,” said Betsy Smulyan, Interim President and CEO. “We are particularly excited to invest in AMPLIFY and The Colectivo because these networks include several of Rise’s past grantees.”
It’s such wonderful serendipity that the countries of origin for March’s featured grantee (Her Future Coalition, in India) and sustained grantee (African People and Wildlife, in Tanzania) are inexorably linked by geography and ancient trade routes—and, by extension, food. Details
It just dawned on me: The very first thing I consult when I think about the cuisine of a country other than the one I’m from isn’t a cookbook – it’s a map! The country of origin of this month’s featured grantee is Tanzania. One brief peek at the tattered world atlas that’s taped to the back of a door in my home office is all it took to set my culinary imagination about this East African country on fire. The mouthwatering geographical cues? The mainland of Tanzania has miles of coastline along the Indian Ocean and is home to Zanzibar – the entry point to East Africa used by spice traders and merchants as early as the 8th century. Not surprisingly, the flavors of India and the Arabian Peninsula are especially prominent in the dishes of this part of Africa. Details
A Voice for Change
Beekeeping Empowers a Rural Woman to Transcend her Traditional Roles
The African People & Wildlife Fund (APW) builds the capacity of rural Africans in northern Tanzania’s Maasai community to engage in conservation and sustainable livelihood strategies that promote the dual objectives of biodiversity conservation and poverty alleviation. Dining for Women (DFW) awarded APW a Featured Grant of $47,500 in May 2016 to fund the Women’s Entrepreneurship and Empowerment Initiative. This project empowers women to protect their natural resources for themselves and for future generations through entrepreneurship and environmentally-friendly small business development such as bee-keeping. DFW recently selected APW to receive a Sustained Grant in 2019.  Details
Hello Diners!
We’re off to Tanzania this month. “Prawns in Coconut Sauce” and “Pilau Masala” are headlining the menu. These recipes have been graciously shared with us by Miriam Kinunda, the author of the blog “Taste of Tanzania.” I’ve tested both recipes and I give them the thumbs up. You’ll find many other recipes to choose from on her site, as well as some very good ones on our own Dining for Women recipe site.
Each month, recipe curator Linda McElroy will take a recipe from the featured program’s country and put it through its paces in her own kitchen. She will test it, tweak it and fine-tune it and you will benefit from her insights. This month it is a Mango and Coconut Tart, adapted from a traditional Tanzanian recipe. Mmmmmmm. Details
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