{"id":2296,"date":"2018-12-20T22:40:24","date_gmt":"2018-12-20T22:40:24","guid":{"rendered":"http:\/\/sooha.org\/en\/?p=2296"},"modified":"2018-12-22T10:43:47","modified_gmt":"2018-12-22T10:43:47","slug":"somali-refugee-women-in-kenya-build-livelihoods-through-traditional-food","status":"publish","type":"post","link":"https:\/\/sooha.org\/en\/2018\/12\/20\/somali-refugee-women-in-kenya-build-livelihoods-through-traditional-food\/","title":{"rendered":"Somali refugee women in Kenya build livelihoods through traditional food"},"content":{"rendered":"<p style=\"text-align: justify;\"><strong>HAGADERA(SOHA) &#8211;<\/strong> Somali refugee women in Kenya are putting their traditional cooking skills to good use running local restaurants that earn them a good living and provide a local service.<\/p>\n<p style=\"text-align: justify;\">Ladan Abdi Khalif, a mother of three, is among several women who have started small businesses cooking and selling traditional food known as\u00a0<em>wadani<\/em>.<\/p>\n<p style=\"text-align: justify;\">Ladan, 35, has been living in Hagadera refugee camp in Dadaab, northeastern Kenya for the last 20 years.<\/p>\n<p style=\"text-align: justify;\">She cooks\u00a0<em>ambulo<\/em>\u00a0(Somali common dish) made from well-cooked azuki beans mixed with maize and sometimes wheat.<\/p>\n<p style=\"text-align: justify;\">\u201cI cook several types of Somali traditional foods including maize and beans, wheat and beans, which are served with butter,\u201d said Ladan.<\/p>\n<p style=\"text-align: justify;\">Before her start-up, Ladan used to work at another restaurant where she was cooking anjera[white leavened bread made from teff flour].<\/p>\n<p style=\"text-align: justify;\">\u201cI was earning just 2,000 Kenya shillings ($20) but I saved some of the money to start this business and now I employ one person whom I pay 7,000 shillings ($70) a month,\u201d she told Radio Ergo.<\/p>\n<p style=\"text-align: justify;\">The\u00a0<em>wadani<\/em>\u00a0meals are very popular among the community in the area.<\/p>\n<p style=\"text-align: justify;\">\u201cThe business pays us well. I get approximately 40,000 shillings ($400) per month. Our customers are mainly casual workers,\u201d she stated.<\/p>\n<p style=\"text-align: justify;\">Another businesswoman in the same camp, Hakima Ibrahim, switched to the catering business two months ago.<\/p>\n<p style=\"text-align: justify;\">With the help of her husband, Hakima cooks different types of food at her own restaurant. Since she started the restaurant, her family\u2019s fortunes have changed.<\/p>\n<p style=\"text-align: justify;\">The restaurant brings in 45,000 shillings ($450)a month but unlike Ladan, she hires no staff as she gets help from her husband, Hassan Yussuf. He agreed to work with her since the opening of the restaurant and the arrangement works well.<\/p>\n<p style=\"text-align: justify;\">\u201cPer day, I get1,500 shillings ($15), with God\u2019s will, and the situation of my family has changed since I started this business,\u201d Ladan said.<\/p>\n<p style=\"text-align: justify;\">The food businesses also help local construction workers, porters, and other residents by providing them with ready food at affordable prices.<\/p>\n<p style=\"text-align: justify;\">AbdirashidIge, a local resident in the camp, is a frequent customer atLadan\u2019srestaurant.<\/p>\n<p style=\"text-align: justify;\">\u201cThese restaurants have not only helped the community but also promoted the traditional foods. The restaurants have built the livelihoods of many families,\u201d he said.<\/p>\n<p><span style=\"color: #ff0000;\"><strong>Source: Radio Ergo<\/strong><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>HAGADERA(SOHA) &#8211; Somali refugee women in Kenya are putting their traditional cooking skills to good use running local restaurants that earn them a good living and provide a local service. Ladan Abdi Khalif, a mother of three, is among several women who have started small businesses cooking and selling traditional food known as\u00a0wadani. Ladan, 35, &hellip;<\/p>\n","protected":false},"author":1,"featured_media":2297,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,1],"tags":[],"class_list":["post-2296","post","type-post","status-publish","format-standard","has-post-thumbnail","","category-food-security-cluster","category-news"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/sooha.org\/en\/wp-json\/wp\/v2\/posts\/2296","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sooha.org\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sooha.org\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sooha.org\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/sooha.org\/en\/wp-json\/wp\/v2\/comments?post=2296"}],"version-history":[{"count":1,"href":"https:\/\/sooha.org\/en\/wp-json\/wp\/v2\/posts\/2296\/revisions"}],"predecessor-version":[{"id":2298,"href":"https:\/\/sooha.org\/en\/wp-json\/wp\/v2\/posts\/2296\/revisions\/2298"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sooha.org\/en\/wp-json\/wp\/v2\/media\/2297"}],"wp:attachment":[{"href":"https:\/\/sooha.org\/en\/wp-json\/wp\/v2\/media?parent=2296"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sooha.org\/en\/wp-json\/wp\/v2\/categories?post=2296"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sooha.org\/en\/wp-json\/wp\/v2\/tags?post=2296"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}