Photo Essay – Munganga and Tamsalu

Munganga Secondary School and Tamsalu Gymnasium have a long history of partnership. As the latest activity, NGO Mondo volunteer in Kenya and Uganda Olle Kaidro and WEFOCO school coordinator Sophia Malaha organised a fun workshop for Munganga pupils and Anne Kraubner from Tamsalu gather her students to discover the pictures sent!

Step one – Receiving letters from Tamsalu’s students

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Step two – Answering to Estonian partner school

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Step three – Receiving letters from Munganga’s students

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St. Stephen´s Eshiakhulo Secondary School – Wild Nature

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Pupils in actions – reversed classroom

Hello! We are St. Stephen’s Eshiakhulo Secondary School in Kenya. Our WILD Nature activities involved groupwork around two tasks – messages of plants and making dolls with reused materials and natural materials. All students could work on the project they liked!

We hope our partner school, Toila Gymnasium will see them and organize their project work around the same topic.

 

Here you can see the pictures we draw. The most important plants in our nature are sugar cane and lemon tree with local importance and coffee tree as an international export article.

 

The second group worked on making dolls. We used materials that we could easily find – plastic bags, seeds, plant fibers. It was really fun to get creative and make something with our hands! The ready-made dolls we brought to our younger siblings.

You can see the process from these pictures:

One group got very artistic with their poster while using the colors of Kenyan national flag!One group got very artistic with their poster while using the colors of Kenyan national flag!

 

One group got very artistic with their poster while using the colors of Kenyan national flag!

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Look what Kaylee Shark did!

 

Black millet ugali with meat

Making black millet ugali in Khabakaya Primary school and Rise&Shine special school.

In Kenya, ugali is the name for the most common mealtime starch: a thick, stiff porridge made from white cornmeal or red millet.

Ugali is a very simple dish of milled white maize, cooked with water until it’s very stiff and pulls away from the side of the pan. It’s served in big floppy slabs together with meat and vegetables.

Traditionally, ugali was made with millet – a rich and nutritious grain. But when cornmeal, or maize, found its way to the African continent, it became even more popular as a grain staple.

Millet is a gluten-free grain that is nutrient dense and fibre-rich. It is linked to good heart health, diabetes management, gallstone prevention, in fact, it ranked as one of the world’s healthiest food.

The traditional way to eat ugali is to gather it up in small, thumb-sized balls, pressing it together with the tips of your fingers. Then you make a small indentation on one side and use it to scoop up meat, vegetables, or stews. It’s a substitute for any sort of cutlery at traditional Kenyan tables.

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Gladys making black millet ugali in Rise&Shine special school
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Serving the food in Rise&Shine special school
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Sophia in the kitchen of Khabakaya Primary school
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Almost ready to eat
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Hygiene is essential! Washing hands before eating in Khabakaya Primary school

Ingredients for black millet ugali:

1)dried cassava

2) some sorghum

3) black millet

4) roasted meat (red meat)

5) omufume (dried special grass)

6) little bit fresh milk

7) enough salt

Recipe: Bring to boil some water and salt. Add flour to your liking and then spin over very low heat. Cook for about 40 minutes.

Materials:

https://healthylivingkenya.wordpress.com/2014/02/13/how-and-why-to-eat-more-brown-ugali/

http://www.whfoods.com/genpage.php?tname=foodspice&dbid=53

http://www.thekitchn.com/word-of-mouth-ugali-76209

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Sugarcane or maize? A challenge for kenyan farmers

Kenya’s economy is dominated by agriculture which is also the largest contributor to Kenya’s gross domestic product (GDP). But at the same time only around 15-17% of the land has sufficient fertility and rainfall to be farmed and only 7-8% can be considered to be first-class land. Kenya is a leading producer of tea and coffee, one of the biggest producer of sugarcane as well as the third-leading exporter of fresh produce, such as cabbages, onions and mangoes. Small farms grow most of the corn and also produce potatoes, bananas, beans and peas.

Farming sugarcane has been an essential activity in Kenya, especially in Western part of Kenya and also in Shianda village as there is a local sugar factory in Mumias. Sugarcane is mainly planted by farmers who deliver it to the processing factory after maturity. For farmers it has been convenient to grow sugarcane because the factory has been providing seeds, harvesting with transport and even incentives. But nowadays the factory is struggling with payments and because of increased costs of input, lack of incentives from the factory, farmers are withdrawing from growing sugarcane replacing it with maize and vegetables. Which is a good development as sugarcane’s growing cycle is around one year and people don’t use it for their own consumption. Now sugarcane farmers are facing a serious problem as they need to invest into inputs and fertilizers but have to wait a year before harvesting benefits and in addition the factory is delaying with payments resulting often with negative returns. As most of the farmers are small-scale, this kind of situation is increasing poverty and food insecurity in the area. So replacing sugarcane with maize is rather recommended. Maize can be harvested twice a year and people are using it for their own consumption. But even growing maize has its own disadvantages. When there is a dependable marketplace for sugarcane in the face of Mumias Sugarfactory, there is none for maize. Small-scale farmers in Shianda have two options when selling their maize, whether to sell it during the harvesting season, when the price is often below the net value or store their maize to even out fluctuations in market supply by taking produce off the market in surplus season and releasing it back onto the market in lean season, receiving higher price but suffer heavy losses, both of which are detrimental to the farmers. Furthermore small-scale farmers in Shianda village are lacking dependable marketplace and have no bargaining power over the price on selling their products. At the same time due to low job opportunities and lack of education in the area, for most people farming is the only option to earn some income. Farmers are facing many challenges to ensure food security for their families.

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sugarcane

Like many other African countries Kenya is also struggling with desertification. The majority of local farmers use chemical fertilizers. Natural fertilizers such as compost are often preferred to chemical fertilizers. Also, the overuse of chemical fertilizers can have negative effects on the land. For the past twenty years the rains have not been very reliable. The prevailing dry periods have created food supply problems. The rains have been unfavourable to basic crops such as corn, potatoes and beans and food insecurity has resulted. Many local farmers are obliged to buy food to meet the needs of their family because the soil has become completely sterile.

Drought has eroded the country’s natural resources to an extent that they are inadequate for production and support for livelihoods. Droughts have accelerated soil degradation and reduced per-capita food production. In the last decade alone, four major food crises have all been triggered by desertification. Desertification processes have led to massive internal migrations, forcing communities to flee their localities to already-overcrowded areas thereby causing disputes over scarce resources use. Although the government has put in place National Food Security and Nutrition Policy, the quantity and quality of food available, accessible and affordable to all Kenyans, achieve good nutrition for optimum health has remained a challenge.

Text by Kaie Laaneväli

Materials:

https://en.wikipedia.org/wiki/Agriculture_in_Kenya

http://www.standardmedia.co.ke/lifestyle/article/2000086318/rapid-desertification-in-kenya-threatening-livelihood

Kama – a traditional estonian food

Eshiakulo Secondary School pupils had an opportunity to taste traditional estonian food – kama. What is kama? Kama is a traditional Estonian finely milled flour mixture. The kama is a mixture of roasted barley, rye, oat and pea flour. The oat flour can be completely replaced by wheat flour.

Historically kama was a non-perishable, easy to carry food that could be quickly fashioned into a stomach-filling snack by rolling it into butter. Kama didn’t require baking, as it was already roasted.

“Kama flour” is healthy and natural product made of Estonian crops. A meal from kama flour will provide you with a healthier diet option. Kama flour is a product rich in fibres and minerals and a valuable source of B group vitamins. Use kama flour with fermented milk products, it will double the healthy impact.

Nowadays kama is used for making some desserts. It is mostly enjoyed for breakfast mixed with milk, buttermilk or kefir as mush. It is frequently sweetened with sugar and berries.

Traditional Estonian dishes are conspicuous for the simplicity of their preparation. Just take kama, mix it with milk or buttermilk and eat it! Simple as that!

Making kama is easy
Not bad at all. Strange, but eatable.
A little taste of Estonia
Just mix it and eat it!
Kama with strawberries

 

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Omushenye, simsim and milk

Material: beans, sweet potatoes, milk, simsim (sesame seeds), firewood, salt and water

Prepare beans, wash them, put them in a clean sufuria (bowl), put enough water, then light fire and put on sufuria. Let it take 2 hours, then put in sweet potatoes, which have been chopped and washed properly. It will take 1 hour to be ready, then cook it the way you cook ugali almost 1 hour. Then it will be ready to eat. We call it Omushenye in our language.

Prepare simsim, wash them properly, put them in a clean sufuria and put it on fire to make them dry. After that put them in a container called Eshinu in our language and start mixing by using a heavy stick until it becomes soft like heavy porridge. Therefore take clean cups and put in milk. The food now is ready to eat. This food is carrying nutrients, energy and vitamins to make body healthy and strong. In our culture this food is prepared in special occations. During the time we cooked it at school, pupils and teachers were happy, because it is a respectful food.

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Luhya traditional food in Kenya

Omushenye:

Omushenye (a mixture of boiled beans and boiled sweet potatoes) is a luhya traditional food which is liked by most of the families because of being nutritious. In it, it comprises of proteins, carbohydrates vitamins and calcium that makes the body healty and strong. Proteins help the body by building up worn out cells and tissues. Carbohydrates help the body by adding energy that makes body strong. Vitamins protect the body against various diseases like rickets, scuvy, kwarshioko, marasmus.

How omushenye is prepared

Either dried or fresh beans are boiled/cooked to be soft to the chew. Fresh clean sweet potatoes are cut in pieces and added to the already boiling beans so as to boil together and from one mixture which will be mached to be called omushenye. Salt is added at the earlier stage before the end of the boiling. It can be left to cool then served with fish, meat, chicken stew.

Omunyobo:

Omunyobo (fine mashed roasted monkey nuts) is a luhya traditional food that is favoured by many people for it is noutritious and boosts body growth and development. Protenous content is high which helps in repairing the worn out cells and tissues. Omunyobo also contains calcium that builds up bone formation and development and also helps gums and teeth to be firm and strong enough. It contains fats that make the body skin to be moist, smooth to touch.

How to prepare Omunyobo

Omunyobo is prepared bu roasting dry monkey nuts. It is the mashed that it becomes fine and smooth to touch. The fat content in it makes omunyobo to be moist and fine. Omunyobo can be eaten with other solid foods like mashed bananas, sweet potatoes, yams, cassavas or irish potatoes, chips and chapatis.

Amabere amasatse:

Amabere amasatse (sour milk) contains microorganisms that protect the body against different diseases. The proteinous content in the milk builds up the body to be healthy.

How it is prepared

Fresh milk is kept in a guard for some days (can be 3-5 days) according to ones taste. The guard is shaken smoothly on the things to make up a heavy fine mixture. Other fresh milk can be added little by little depending on how one wants the level of sourness to be. One can drink with other solid food like sweet potatoes, cassavas, ugali, bananas, yams or chips. These food can be eaten as lunch or supper, for it is sweet and leaves one satisfied for long time.

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