In the Field

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ChildFund Mexico’s First Local Partner Graduation

ceremony in Oaxaca, Mexico

Our graduation ceremony at Colonias Unidas de Oaxaca in Mexico.

By Valeria Suarez Suchowitzki, ChildFund Mexico

ChildFund works with hundreds of local partner organizations around the world, providing funding and other support while they run programs that help children and families in need. Sometimes a day comes when a local partner is self-sustaining and no longer needs ChildFund’s support, which allows us to move on and continue our work in communities that need more help.

Recently, that day came to Colonias Unidas de Oaxaca, our local partner in Oaxaca, Mexico. We’ve worked in this community for 25 years and have seen great progress during that time. When we first arrived, the community water supply was rationed and untreated, 70 percent of the families didn’t have electricity, and children suffered from intestinal infections and diarrhea.

native dancers in Oaxaca

Native dancers perform at the ceremony.

Now families have fresh tap water and a sewage system. Colonias Unidas de Oaxaca started a kindergarten, following teaching methods and knowledge built in partnership with ChildFund. Of the children that were enrolled in ChildFund-supported programs, 65 percent have finished a technical or college degree. Parents have improved their incomes, and children have a safe and inviting community space where they can participate in recreational and development activities that help to develop their skills, abilities and confidence.

This was the first local partner graduation in Mexico, where ChildFund began work in 1973, so this event was even more significant than usual.

After a year of planning and preparation, we held a graduation ceremony in September at Colonias Unidas de Oaxaca, attended by community members, ChildFund Mexico staff members (including our national director and the president of our board). We celebrated the community’s accomplishments with stories and memories. It was with great pride that we noted that some of the former sponsored children were now part of the organization’s staff.

On Saturday morning, the big celebration began. It was a day full of joy and festivity. The founder of Colonias Unidas de Oaxaca opened the event followed by testimonies from a former sponsored child and a mother of another child who served on the administration and parents’ committee. This was followed by a speech from ChildFund Mexico’s national director, along with the presentation of an award in recognition of all they had done. A mariachi band played, too. Finally, children and youth groups presented some dances and theatrical pieces.

When the celebration finished, ChildFund Mexico staff began the long trip back to Mexico City. But the journey reminded us of just how far Colonias Unidas de Oaxaca had come over the last 25 years. We were bursting with satisfaction, pride and happiness as we know that there is a new future for them, a future built on a strong partnership that has prepared them to continue working to benefit their community for many years to come.

Food Friday: Brazil’s Feijoada

By Meg Carter, ChildFund Sponsorship Communication Specialist

Brazilian cuisine is a mixture of many cultures: Native tribes and descendants of African slaves and European immigrants.

Today, local ingredients known to the original native populations are still key to Brazilian cuisine: root vegetables such as cassava and yams, fruit such as açaí, cupuaçu, mango, papaya, guava, orange, passion fruit and pineapple. Rice and beans are popular throughout the country. Seafood and dried meats (carne de sol or carne seca) are eaten along the coast, where ChildFund’s programs in Fortaleza are located.

Feijoada, Brazil’s national dish (pronounced fay-jwah-duh), is a stew made with dried, salted and smoked meats, along with rice, leafy green vegetables and black beans. Brazilians use the black beans originating in South America and various types of pork. Although there’s no one definitive recipe for feijoada, it’s traditionally served with farofa (toasted cassava flour).

Feijoada

Brazil’s feijoada, with greens and rice. Photo from Wikimedia Commons.

 

INGREDIENTS:

8 ounces of carne seca (or replace with unflavored beef jerky)

8 ounces of dried black beans

1 tablespoon olive oil

1 cup onion, chopped

1 bay leaf, crushed

½ teaspoon sea salt

8 ounces linguiça calabresa sausage (or replace with mildly spiced pork sausage)

8 ounces pork loin

1 cup white rice

1 pound chopped kale or collard greens

1 cup cassava flour

2 tablespoons butter

2 oranges, sliced thinly

DIRECTIONS:

Soak carne seca overnight. In a separate bowl, soak dried black beans. In the morning, drain and cut the meat into small chunks. Rinse and drain the beans.

Heat olive oil in a kettle. Add onion, bay leaf and sea salt. Sauté until onions are soft; then add sausage, cut into chunks. Cook for several more minutes. Add pork loin, cut into chunks, along with the carne seca, black beans and enough water to cover the stew. Bring to a boil, cover the kettle and reduce heat. Let simmer until beans are tender, adding water whenever necessary.

In the meantime, prepare rice. Sauté kale or collard greens in olive oil until tender.

Prepare the farofa by sautéing cassava flour in butter for about 5 minutes, or until the flour turns golden brown. Serve the beans over rice, with greens on the side. Garnish with orange slices and hot sauce. Sprinkle farofa over the top.

Serves 8.

In October, ChildFund’s blog has been celebrating the harvest and traditional foods of the countries where we work.On Fridays, we’ve been sharing recipes, which you can see here (or find all of the Harvest Month posts). 

Learning About the Ethiopian Coffee Ceremony

This gallery contains 5 photos.

As Harvest Month comes to a close, some ChildFund employees took part in an Ethiopian tradition: the coffee ceremony. Many Ethiopians roast coffee beans and brew coffee three times over a fire, then serve it in small cups with a snack of nuts or popcorn. Our ceremony was a little less labor-intensive, using a coffee pot instead of a fire, but it was still highly social. Here are some pictures from our coffee ceremony and three more photos taken by Jake Lyell in Ethiopia.

Food Friday: Liberian Style Jollof Rice

By Meg Carter, ChildFund Sponsorship Communication Specialist

Much of the news coming from Liberia recently has been tragic, with the Ebola virus claiming thousands of lives. But there’s much, much more to Liberia than the virus. Let’s take a moment and learn about Liberian cuisine, which combines traditional West African and Southern Creole techniques.

Most meals are prepared in a single kettle over a three-stone fire. Liberians also have a long tradition of baking pastries. Their bakeries are noted for sweet potato, coconut and pumpkin pies; sweet potato cookies, peanut cookies, cassava cakes, pound cakes and spice cakes.

Jollof rice is a favorite meal, and it originated with the Wolof population of Senegal and The Gambia and has spread to other African countries. The recipe varies according to locally available ingredients.

INGREDIENTS:

Jollof rice

Jollof rice is prepared many different ways in West Africa.

¾ cup palm oil or peanut oil

1 pound shrimp, peeled and deveined

½ pound chicken, cooked

½ pound smoked pork, cut into 1-inch chunks

½ sweet onion, finely chopped

½ cup bell peppers (green, red, yellow and purple), finely chopped

1 or 2 Scotch bonnet or habanero peppers, seeded and finely chopped

½ teaspoon fresh ginger, finely chopped

2 cups tomatoes, chopped

12 ounces tomato paste

1 quart water

1 tablespoon sea salt

6 sprigs fresh thyme

2 cups short-grain white rice, prepared as directed on package

 

DIRECTIONS:

Pour ¼ cup of oil into a large saucepan. Sauté shrimp, chicken and smoked pork on medium-high heat until slightly brown. Remove from the pan.

In the same saucepan, add the rest of the oil and sauté onions, hot peppers, bell peppers and ginger on medium-high heat. Add tomatoes and reduce to medium heat. Simmer for 5 minutes; then stir in tomato paste, water, salt and thyme. Add the meat and shrimp to the mixture. Cover and simmer for 20 minutes on low.

Lift the meat, shrimp and tomatoes from the sauce with a slotted spoon, and stir prepared rice into the sauce. Serve on a platter with the meat and shrimp in the center. Serves 6-8.

This month, ChildFund’s blog is celebrating the harvest and traditional foods of the countries where we work. On Fridays in October, we’ll share recipes. If you try one, take a picture of your dish and share it with us on our Facebook page

Renewing Interest in Agriculture

watering banana field

Nkazimulo (left) demonstrates how to water her banana fields.

Nkazimulo, 25, is a Zambian farmer who was orphaned as a child and had to quit school to support her younger siblings. With help from ChildFund Zambia, she was able to train for a career in agriculture. In Zambia and other African countries, young people have increasingly abandoned the traditional job of farming, which presents a problem because these nations’ economies depend on agriculture. But men and women like Nkazimulo are helping turn this trend around. Read more of her story.

In October, ChildFund’s blog is celebrating the harvest and traditional foods of the countries where we work, as well as the importance of nutrition and agriculture.  

Food Friday: India’s Tomato-Apricot Chutney

By Meg Carter, ChildFund Sponsorship Communication Specialist

Indian cuisine is noted for its samosas, curries, biryanis, vindaloos and kormas — rich, complex and savory dishes. ChildFund staff members at our International Office in Richmond, Va., went to an Indian restaurant for lunch recently, where we tried a variety of dishes, along with rice and bread (naan) and sauces, such as raita and chutney. A raita is a yogurt-based sauce that often includes cucumbers, fresh mint, pepper, coriander and cumin. It helps quench the fiery spices of some dishes. Chutney, a relish made of spices and fruits or vegetables, can be fresh, pickled, spicy or sweet. The word is derived from the Sanskrit word that means “to lick.”

We’re going to learn how to make a classic tomato-apricot chutney, which is sweet and spicy, a relish that would go well with northern Indian or even Persian cuisine. Eat it with any rice and sauce dish, like a korma or a masala, or flatbreads.

 

tomato onion chutney

This is a tomato-onion chutney we ate at lunch.

INGREDIENTS:

1 tablespoon chopped garlic

1 tablespoon fresh, grated ginger

¼ teaspoon cinnamon

¼ teaspoon cardamom

¼ cloves

Butter or coconut oil

1 cup chopped, dried apricots

3 to 5 chopped tomatoes

¼ teaspoon sea salt

2 tablespoons honey

2 tablespoons lime juice

DIRECTIONS:

Mix and sauté garlic, ginger, cinnamon, cardamom and cloves in clarified butter or coconut oil for 1 minute. Add dried apricots, tomatoes, sea salt, honey and lime juice. Simmer uncovered on low heat for 30 minutes, until apricots are soft and the chutney thickens.

Chill before serving. Store tightly covered in the refrigerator for up to three weeks or freeze, if you want to keep the chutney for longer periods.

This month, ChildFund’s blog is celebrating the harvest and traditional foods of the countries where we work. On Fridays in October, we’ll share recipes. If you try one, take a picture of your dish and share it with us on our Facebook page

Livestock Delivers Nutrition and Income

Sri Lankan boy and goat

Vijayakumaratharun, 10, and one of his goats.

By Himangi Jayasundera, ChildFund Sri Lanka

Vijayakumaratharun, who is 10, says that what makes him most sad is seeing his mother cry. It hasn’t been an easy life for Ithayakala, 34, who was abandoned by her husband when her son was very small.

Living in a rural village in the Batticaloa district of Sri Lanka and with little education, her livelihood came from selling the vegetables she grew in her small home garden, plus doing odd jobs and working in rice paddies, seasonal work. But when Vijayakumaratharun was sponsored three years ago through ChildFund New Zealand, one of ChildFund International’s Alliance partners, his mother saw a ray of hope.

“Things have changed for us now,” Ithayakala says. Although she still struggles to make enough money, the strain has decreased. “Almost all of his educational expenses are covered thanks to sponsorship,” she adds.

In addition to his sponsorship, Vijayakumaratharun and his mother have three goats and three cows. Ithayakala sells surplus milk, which supplements their income.

Ithyakala has had the opportunity to participate in ChildFund’s nutrition program, where she learned about growing and cooking nutritious foods for her son. Now, she is a leader and teaches other mothers the same skills. She has also benefited from child protection programs organized by ChildFund Sri Lanka for the community.

Vijayakumaratharun shares with us a photograph and letters he has received from his sponsor in New Zealand. The kea, he points out from a card with several animals from New Zealand, is his favorite. “I want to thank her for all the greeting cards and letters she has sent me. I have learnt new things about her family in New Zealand and about the animals there.”

In October, ChildFund’s blog is celebrating the harvest and traditional foods of the countries where we work, as well as the importance of nutrition and agriculture.  

Food Friday: Mexico’s Chile en Nogada

By Meg Carter, ChildFund Sponsorship Communications Specialist

Chile en Nogada is a seasonal dish celebrating the walnut and pomegranate harvests. The Spanish word for walnut is nogal, and this is a chile relleno topped with walnut sauce. This popular dish also is eaten on Mexican Independence Day (Sept. 16), as it contains the colors of the Mexican flag, red, white and green. There’s also a legend connecting the dish to the signing of the Treaty of Cordoba, which granted Mexico independence from Spain in 1821, so it’s a very patriotic dish to eat.

 

Chile en Nogada

Chile en Nogada. Photo from Wikimedia Commons.

INGREDIENTS:

2 cups walnuts

12 poblano chiles

1 cup unsalted butter

2 yellow onions, diced

4 peaches, diced

2 green apples, peeled and chopped

2 plantains, peeled and chopped

¼ cup raisins

¼ cup citron preserves, chopped

4 cups pork, cooked and shredded

1 ½ teaspoons cinnamon

Sea salt, to taste

1 cup parsley, chopped

1 large pomegranate

1 cup cream

¼ pound queso fresco

DIRECTIONS:

Soak walnuts in cold water for 3 hours, then drain and discard the liquid.

While the walnuts are soaking, wash and dry poblano chiles. In each chile, make a 1 ½” slit, lengthwise. Fry the chiles in small batches on medium-high heat, turning them until they puff up and turn olive in color. Peel them under cold water and gently remove the seeds through the slit, without tearing the flesh of the chile.

Melt unsalted butter in a skillet. Add onions and sauté until soft. Add peaches, green apples, plantains, raisins and citron preserves. Sauté for 3-5 minutes, then add pork and cinnamon. Add sea salt to taste. Spoon the mixture carefully into the chiles and bake on a greased cookie sheet at 350o for 5 minutes.

Grind the walnuts in a blender, gradually adding cream, queso fresco and cinnamon. Cover the chiles with the walnut sauce and sprinkle parsley and pomegranate arils (fruited seeds) over the top.

Serves 12.

This month, ChildFund’s blog is celebrating the harvest and traditional foods of the countries where we work. On Fridays in October, we’ll share recipes. If you try one, take a picture of your dish and share it with us on our Facebook page

 

How Food Brings Comfort

Uganda nutrition workshop

Food is an important part of community. Here, mothers prepare dishes at a nutrition workshop in Uganda. Photo by Jake Lyell.

By Meg Carter, ChildFund Sponsorship Communication Specialist

Home from an afternoon at the beach, my brothers, sisters, cousins and I would sit crowded on the front porch, still in our swimsuits with our feet crusted in sand, eating ice cream made with heavy cream, sugar, eggs, vanilla and fresh peaches. My first summer living in Senegal, I found a cast-off barrel freezer, bought mangoes from the market and a block of ice and sea salt from the local fishery, then invited my friends to an ice cream party, which brought back those memories from the beach.

Food is far more than just nutrition; it’s also a universal symbol of hospitality. Sharing a meal creates community. Food comforts us when its scent or flavor triggers emotion and memory.

Comfort food is generational as well as geographical. Senegalese children take comfort in a knobby green fruit called corossol, with flesh the color, flavor and texture of custard. Ugandan children scoping out street food choose kabalagala, a deep-fried doughnut made of sweet fingerling bananas and cassava flour. And children in Guinea suck on small bags of frozen bissap, gingembre or pain de singe – hibiscus, ginger or baobab fruit juices.

Food shortages throw families and communities into crisis, and it’s mainly a distribution problem because we have enough food to feed everyone. Food shortages result from climate change, waste or spoilage, poor infrastructure, unstable markets, conflicts, politics and disease.

We rarely consider disease as a factor in hunger, but epidemics dramatically affect food availability. HIV and AIDS, by primarily killing adults between ages 25 and 45, leave the back-breaking labor of farming to the children and elderly. Annual bouts of malaria reduce a farmer’s capacity to plant and harvest. And the Ebola outbreak in western Africa threatens food security through human response.

Children_Guinea

A boy in Guinea eats a snack.

Ebola spread as people moved freely around the Western Guinean Lowland Forest that spans southern Guinea, Sierra Leone and Liberia. This shared ecosystem is home to ethnic groups whose family members extend across all three countries. Borders in the rainforest are unofficial and permeable. Initially, Ebola cases clustered in the triangle where Guinea, Sierra Leone and Liberia meet. But in time, as the infected sought treatment elsewhere, Ebola was transmitted to every district in Sierra Leone and to all but two of Liberia’s southernmost districts.

An early approach to limiting Ebola involved closing land borders. This tactic threatened thousands with starvation because more than three-quarters of Liberia’s produce comes from Guinea. Sierra Leone cannot cultivate enough crops to feed its population, either, and relies on trade with Guinea.

Also, Liberia quarantined towns and Sierra Leone locked down the country for a time. Because many western Africans lack a reliable source of electricity, they have no refrigeration and must purchase food daily. Otherwise, it perishes.

As World Food Day, Oct. 16, approaches, consider making a donation to our Ebola Response Fund, which will assist families affected by this deadly virus, both now and in the future.

In October, the blog is focusing on the harvest and traditional foods. Stay tuned this month for recipes from some of the countries where we work. 

How To Make Ethiopian Injera

Photos by Jake Lyell and words by Sara Woznicki, ChildFund Digital Marketing Specialist

This month, ChildFund is focusing on the harvest and traditional foods in the communities where we work, so check here often in October to find recipes and more. Today, we look at Ethiopia. The basis for Ethiopian cuisine is injera, a large flatbread that has a sponge-like texture similar to a pancake. Here’s more about injera and how it’s made:

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