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Burkina Faso: The Power of Local Foods, September 2011
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Photo 1 of 9Credit: Nancy Palus/IRINA community health worker in Djomga village talks about mother and child health, as part of Eau Vives project. -
Photo 2 of 9Credit: Nancy Palus/IRINPeople in Djomga say it is sometimes difficult to afford fish, eggs and other complementary foods recommended for young children. -
Photo 3 of 9Credit: Nancy Palus/IRINWomen use the liquid from this plant to coagulate milk. Initially many people were scared to eat the dairy products, as they are not used to consuming any part of this plant, one said. -
Photo 4 of 9Credit: Nancy Palus/IRINPeople are making dairy products with a longer shelf-life than that of milk and yogurt, to take advantage of the regions abundant but seasonal milk production. -
Photo 5 of 9Credit: Nancy Palus/IRINAnother way villagers get the most out of food production is drying garden vegetables for consumption and sale. -
Photo 6 of 9Credit: Nancy Palus/IRINPeople have long dried foods in the sun but these devices keep out dirt and other damage from the elements. -
Photo 7 of 9Credit: Nancy Palus/IRINWomen across Dori use the dryers to make gapal, a snack made from millet, sugar and milk. -
Photo 8 of 9Credit: Nancy Palus/IRINHibiscus extract syrup is used to make a powdered drink mix. -
Photo 9 of 9Credit: Nancy Palus/IRINThe same volume of hibiscus leaves can produce more litres of bissap drink when transformed into a granulated mix, Eau Vive says.
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