Stole that line from one of my favourite memes haha. But in all serious, soy and soy products are vey popular in today’s traditional and trendy diet crazes. Yet, most people continue to debate whether soy is healthful or harmful. As a science geek, I always say ‘show me the research’. If it can’t be scientifically debunked, hypotheses remain to be proven. Ironically, I have done papers and presentations on the benefits and controversies of soy before hearing of the GROW project let alone becoming an intern here.Simply put, I am a huge advocate for soy in pretty much any form. I enjoy edamame, tofu, miso, and soy sauce of course. But most of all, I am a self-proclaimed soymilk junkie. It all started last year. I can admit to having mild allergies to just about everything, which is the cheery on top to my sensitive skin woes. I pondered one day to myself, if as milk is known as one of the most common food allergies (I was drinking about 3 glasses/day), maybe I should wean myself off it and see if it is contributing in anyway to my allergies and sensitivities. So that is exactly what I did. But not without replacing it with something equally as nutritious, packed full of calcium, iron protein, and lactose-free… SOYMILK!!! Needless to say, I haven’t turned back since. From the beginning, I was all about organic and unsweetened types and not so much the sweetly flavoured stuff. It really was a seamless transition. I use it in cereal, oatmeal, smoothies, pancakes, French toast, just to name a few of my go-to breakfast meals. And just about any and every recipe that calls for milk, I substitute with soymilk. When I found out the GROW team would be visiting a small-scale soymilk plant, I was beyond excited. Even though I loved soymilk so much, I had never given much though to how a legume (bean) can be processed into such a smooth, creamy, awesome-tasting beverage. I was ready and eager to further explore the wonderful world of soy.Before heading to Valley View University in Techiman, I did a little research on the soymilk equipment and operation we were going to see. The systems are called VitaGoat and SoyCow. Originally developed by a Canadian company ProSoya, it is now manufactured in India and supplied by Malnutrition Matters, an organization with the mandate to provide sustainable low cost food technology solutions for malnutrition, primarily by using soya, but also cereals, grains, fruits and vegetables. They have been used for projects in developing countries including Myanmar, North Korea, Thailand, India, Belize, Guatemala, Malawi, Liberia, Zambia, Namibia, Zimbabwe, Cote d’Ivoire, Guinea, Mozambique, Chad, Kenya, Tanzania, Uganda, South Africa and Ghana. SoyCow and VitaGoat are both well suited for developing countries. They can provide employment for 3-6 unskilled workers while providing nutritious foods for hundreds. There is also the option to have a pedal-powered motor, when electricity is not available.The one we were going to visit is in operation at Valley View University in the Brong-Ahafo region. Adventist Development and Relief Agency Ghana (ADRA) and World Soy Foundation sponsor the project, which launched in 2009. Currently, Valley View University pumps out 200 liters of soymilk/day (the system makes 15L of soymilk in 20 minutes from 2 kg of soya beans). Everyday, just over half of this is delivered to four local primary schools to provide 450 children a daily serving of soymilk free of charge. The remainder of production is bottled and/or prepared as kebabs (tofu) to be sold on campus to students. This is a prime example of how a mixed enterprise can work; some output is donated for social feeding and some is sold to sustain the operation. In addition, the University will be using this project to assess the nutritional impact soymilk has had on school children since the implementation of it’s pilot school feeding program. I personally can’t wait to hear of the results of this research study.We should have metric tons of soya beans coming from GROW women farmers this first harvest. A small-scale soy processing business is of great interest to the project and why it’s being explored further. We visited Valley View with FTF-USAID Agricultural Technology Transfer (ATT). This is a USAID-funded project that specifically focuses on improving public institutions’ and private sector businesses’ capacities to introduce new technologies to Ghana’s agricultural sector. If ATT is willing to cover the costs of equipment and training as a technology demonstration, then MEDA could help identify investors to operate the equipment as a business. But most importantly, the operation will be supplied with soya beans by GROW women. In collaboration like this, both parties, MEDA and ATT, are aligned with their respective project objectives, ultimately, for the benefit of rural farmers in Northern Ghana. It’s like a match made in soy heaven.
It was a late Sunday afternoon when Jess called one of her trusty taxi drivers, Michael, to pick us up at our ‘junction’ (i.e. the intersection by our house). We were invited to a fellow Canadian’s going-away party, although we had never met her before. But as the saying goes: better late than never. As we crossed over the main road into an unknown neighbourhood, Jess began scrolling her phone for the directions to Erin’s compound. Of course she had to scream them out to Michael over the blaring radio. In a few minutes we found ourselves on a street that seemed to have all the described landmarks except for a compound. Jess quickly called Erin to make sure we were in the right place before Michael drove off. Coincidentally, Erin was right behind us walking towards our taxi. We introduced ourselves in the street and began walking with her. While holding an infant on one hip, she followed a line of children carrying plastic chairs above their heads. Erin introduced us to the little girl named Nadia, and mentioned she had to make the difficult decision of bringing back either Nadia or a chair to the compound. As we walked towards her place, Erin spoke of the family she shares the compound with and that Nadia is referred to as Princess Nadia; she’s adored by everyone and can be quite the diva. The kids ahead of us were arranging the chairs they had just brought in. There were benches and tables in the compound’s courtyard in preparation for the anticipated crowd and food. Erin led us into her home. As soon as we walked in we were greeted with a table full of beads and a welcoming smile! Literally, a table full of jewelry made from shiny and glistening beads. Jess and I immediately sat down, letting out gasps of excitement. As I finally tore my eyes away from the bracelets, I met Nafisa sitting across from us. As Jess and I began searching through the piles of bracelets, rings, and necklaces, Nafisa, affectionately called Nafi, began telling us the story behind the beads. She’s from Paga, a village in the Upper East region, and began making jewelry from local beads as a means to get through University. Nafi was so successful and quickly saw the potential that jewelry making had for others in her community. She started a project called Beads of Hope, with the mission to provide local women and girls the opportunity to make a sustainable income. Beads of Hope has gained much popularity through word of mouth and now employ young boys in addition to women and girls from Paga and neighboring towns Navrongo and Bolgatanga. This local business is dedicated to fighting poverty by providing sustainable livelihoods for families in the Upper East Region. Having a warmhearted and friendly organizer like Nafi as it’s driving force has undoubtedly helped Beads of Hope success. Anyone that meets her will agree that, if it isn’t for the beautiful beads and designs, purchasing jewelry solely because of the passion and dedication Nafi exudes is not unusual. Congrats to Nafi and the continuing success of Beads of Hope! Check out Beads of Hope … like their Facebook page or shop their Etsy store.
Field TripOn our way to the Verimpere community of the Wa West district, many things were racing through my mind. I was highly anticipating my first trip to the field, in a community where the GROW (Greater Rural Opportunities for Women) project is active. Days leading up to our journey, MEDA’s Gender Specialists facilitated gender sensitization and analysis training for our staff and partner organizations. Now more than fifteen of us were heading to the field, some to participate and others to observe the gender sensitization pilot activity for women and their husbands. Many things in that hour-long visit were unforgettable; the women gathered under a large tree awaiting our arrival, their singing and dancing to celebrate our presence in the community, and the attentiveness and involvement exhibited by women and men alike. But the enthusiasm and pleasantness of the children were what really captivated me. Family MattersOnce adults of the community broke off into groups, each settling under a tree, children gradually started congregating nearby. Starting with a few, it soon became over a dozen little ones circling our group. Of course, we were a sight to see for them, dressed differently and speaking a foreign language. Yet, they were sincerely engaged in their parent’s discussion, keeping a keen eye on everyone involved and quietly giggling when something unexpected was said. During the activity, gender roles and responsibilities were being discussed or rather, negotiated. I imagine this was the first time these children heard this subject talked about so openly. I was moved by the children’s curiosity and interest, eagerly soaking up every word.Plant a Seed and Watch it GROWAnd then, “Eureka!” (I really had one of those eureka moments). I was already very familiar with MEDA’s values to ensure sustainability in their projects. Most projects truly provide business opportunities, incredible, sustainable solutions to poverty. But I was now seeing with my own eyes the impact these projects have on the next generation! Because many of these children do not attend school, their attitudes and behaviours are modeled after the only leaders they see, i.e. parents and caregivers. GROW is helping to increase food security for women farmers and their families. Importantly, it’s not only the women involved now, but also generations to come, that will benefit from improved health and development, resources and skills to generate and manage income, and the countless education and business opportunities that result from those. I am so proud to be a part of the GROW project and a representative of MEDA, contributing to and witnessing history in the making.
Greetings from Wa, Ghana…This is my first blog post! And not just for MEDA, but in the history of my Generation Y lifetime. I must admit that I brainstormed about this first topic for a while. I’ve been in Ghana for just over 2 weeks and ‘culture shock’ is an understatement to explain my feelings. I do mean that in the most positive way! The people, culture, and landscape have been nothing short of beautiful, intriguing, and unique for me. There are so many things I can talk about in my first post but seeing as I am the Nutrition/Food Security Intern, I think it is most fitting I introduce you to Ghanaian Cuisine.By no means am I a ‘foodie’. I don’t post pictures of my meals on Instagram, nor do I regularly ‘check in’ to restaurants on Yelp (although I do read the reviews ☺). However, I would say I am a food lover. I appreciate dishes from all over the world and always willing to try everything at least once! It is normal for me to eat Indian, Japanese, Korean, Trinidadian and Lebanese dishes all in a week of being home in Toronto. With that being said, I was open and eager to try the traditional foods of Ghana. Below are dishes I’ve already eaten and are very common in Northern Ghana, specifically Tamale and Wa. Depending where you are from or have travelled, some of these ingredients may be familiar:1. ‘Banku’ and Okra Soup – Banku is really a large, doughy ball of fermented maize (aka corn) that is served in a bowl of soup. Traditionally, it’s eaten with your hands; pieces of banku are pinched off and dipped in the soup. Okra is a green pod-like vegetable with many seeds and quite slimy inside. It’s commonly grown in tropical and sub-tropical climates.2. TZ (pronounced tee-zed which stands for ‘Tuo Zaafi’) and Groundnut Soup – TZ looks similar to banku and eaten in the same way. However, it's made from corn flour and has a much milder taste. It can also be made from cassava flour or a mixture of the two. I had it served in groundnut soup. Groundnuts are essentially the same as peanuts, just a bit smaller. TZ can also be served with ‘green green’, a stew of moringa or cassava leaves, mixed into a soup with pieces of goat and/or fish.3. Red Fish with ‘Palaba’ Sauce and Boiled Yam – Most often, all meals are served with fish or chicken (even if only tiny pieces in soups and stews). ‘Red fish’, as Ghanaian’s call it, is the common saltwater red snapper fish. It is fried and served with slices of boiled yam and palaba sauce made from stewed ‘green leaves’.4. ‘Wachey’ with Grilled Tilapia – Wachey is white rice cooked with beans, specifically ‘cowpea’ bean (aka black-eyed pea). It is much like the Caribbean-style of ‘rice and peas’ or ‘rice and beans’. It was served with grilled tilapia and salad but can be paired with any meat. Tilapia is farmed throughout the country and regularly served.5. Jollof Rice with Fried Chicken – Jollof is a popular West African dish. It’s cooked with tomato paste, peppers, seasonings, and pieces of meat among other ingredients. It is spicy and full of flavour! It’s really a go-to dish, especially in fast food restaurants. And fried chicken is pretty much universal of course. 6. Red Red and Fried Plantain – Red Red is a bean stew made with cowpeas. It’s characteristic red colour comes from the palm oil it’s cooked in. Served alongside, are pieces of ripe plantain, fried until golden. Not sure how to traditionally eat this, but I dipped the plantain in the stew and it was great.Side note: Although I didn’t mention many vegetables here, they’re usually cooked and incorporated into soups and stews. Salads and raw vegetables are not always served but if they are it usually consists of shredded lettuce, cabbage, carrots, sliced tomatoes, cucumbers and red onion topped with mayonnaise or salad cream. Second side note: Ghanaians use plenty of seasonings and love their food spicy!Thanks for reading my first blog post EVER! Until next time readers…