World Health Day 2015

  Today marks the day of "World Health Day" and this year the WHO (The World Health Organization) is focusing on food safety. 

Foodborne and waterborne diarrheal diseases kill an estimated 2 million people annually, including many children and particularly in developing countries.

WHO says that World Health Day 2015 is a chance to recognize the food safety role of all those involved in food production and to strengthen collaboration and coordination among these areas in order to prevent, detect and respond to food borne diseases efficiently.The actual levels of food borne diseases are estimated to be much higher than what gets reported, underlying the need for improved collaboration to lower risks.

Some of the most important results are related to enteric infections caused by viruses, bacteria and protozoa that enter the body by ingestion of contaminated food. Some stunning facts according to WHO report that there were an estimated 582 million cases of 22 different food borne enteric diseases and 351,000 resulted in death. The Africa region recorded the highest disease burden for these diseases and over 40% of those suffering from food borne disease were children.

Tabibu Africa, Inc believes that hygiene and safe food handling education is key to the solution of this world wide problem. Tabibu Africa, Inc has proven successful hygiene and sanitation programs in place as well as a "Keep Yourself Healthy" workshop for school aged children. This program not only covers issue of food contamination but also water sanitation, sewage & waste disposal, and personal health and hygiene.

Facts of Food Borne Illnesses:

More than 200 diseases are spread through food.

Millions of people fall ill every year and many die as a result of eating unsafe food. Diarrhea diseases alone kill an estimated 1.5 million children annually, and most of these illnesses are attributed to contaminated food or drinking water.

Contaminated food can cause long-term health problems.

The most common symptoms of foodborne disease are stomach pains, vomiting and diarrhea. Food contaminated with heavy metals or with naturally occurring toxins can also cause long-term health problems including cancer and neurological disorders.

Food borne diseases affect vulnerable people harder than other groups.

Infections caused by contaminated food have a much higher impact on populations with poor or fragile health status and can easily lead to serious illness and death. For infants, pregnant women, the sick and the elderly, the consequences of foodborne disease are usually more severe and may be fatal.

 Everybody has a role to play in keeping food safe.

Food safety is a shared responsibility between governments, industry, producers, academia, and consumers. Everyone has a role to play. Achieving food safety is a multi-sectoral effort requiring expertise from a range of different disciplines – toxicology, microbiology, parasitology, nutrition, health economics, and human and veterinary medicine. Local communities, women’s groups and school education also play an important role.

To help Tabibu Africa, Inc spread sanitation, hygiene, and  "Keep Yourself Healthy" programs please click here. 

 www.TabibuAfrica.org

Follow us on Facebook     Follow us on Twitter    

Follow us on Pinterest    Follow us on Google

 

Sukuma Wiki (Stretch the Week) Recipe from East Africa.

It’s recipe time! Sukuma wiki (stretch the week) full of rich vitamins, minerals, and all of those "good-for-you" nutrients from kale and other leafy greens.

 

First I’m going to introduce you to Manja. Manja is a wonderful Maasai who has ventured out of his cultural norm a bit and is a professional cook! He normally works at a high end tourist camp as a chef and he makes superb food. When we are there we are so lucky to have him join our team and cook for us. This recipe comes straight from Manja and a few other recipes in the future will be coming from his as well. Here he is pictured with the normal breakfast he would have ready for us in the morning. delish!

The recipe I’m going to share with you this week is the second most common dish in East Africa. It’s called “Sukuma Wiki” which means “stretch the week” in Swahili. Basically it’s whatever vegetables you have left at the end of the week all thrown in a pot to make healthy goodness. 

 First go to the Maasai market which is on Tuesdays and Saturdays and buy your produce…or you can go to your local market, farmers market, or your own garden of course. 

You'll need: 

2 Tbsp cooking oil

Salt & Pepper

Ground or flake red pepper

6 or so garlic cloves minced

1-2 yellow onions

Approx 1 1/2 cups Chicken or beef stock, broth, or water 

 You’ll need one or all of the following (whatever you can get or have):

-clean and rinse all greens thoroughly several times to remove grit-

Kale- stemmed and cut into strips

Spinach

Collard Greens

Mustard Greens

Turnip Greens

Tomatoes-cubed

Sweet Peppers-cubed

1. Heat the oil over med-high heat in a large, heavy-bottomed pot. Saute the onions and garlic.
2. Add the tomatoes & peppers and cook for a few minutes.
3. Add 1 cup of stock, broth, or water. Slowly add the greens until wilted.
4. Add remaining stock, broth or water. Add salt, pepper, and red pepper to taste. Bring to a boil then reduce heat to low and simmer gently until tender, about 20-30 minutes.
5. You can add a chopped chili pepper or two with the onions. You can also add meat for extra flavor if you have it. 
   

Excellent nutrition and a hearty meal from 

Africa for your family!  Kufurahia! (Enjoy!)