A Story and Recipe from Mali

My name is Hamsatou Tangare. I am 43 years old and work as a tailor. I live in the district of Douentza in Mali. It is difficult to earn money here as a tailor because people do not have enough money to buy clothes on a regular basis. With just the money I was earning as a tailor, I was unable to supply enough food to keep myself and my 5 children healthy.

Last year, I joined 30 other women as part of Catholic Relief Services' SILC (Savings and Internal Lending Communities) Microfinance Project. Through the project I received a loan which has helped me start a business to sell food and household goods from the city here in my village. With the income from my business, I have paid back my loan, bought school supplies for my children and put money aside for savings.

Not only has my new income improved the life of my family, but the 30 other women in the microfinance group all support one another in solidarity. If one group member has an emergency, we pool our savings to help her. Now there are fewer emergencies. Thanks to the CRS Microfinance Project we have been able to change our lives for the better and we have many events to celebrate. It is in solidarity that we support each other through the hard times and celebrate our good fortune together!

Jollof Rice (serves 6)

• Vegetable oil, for frying
• 3 dried chilis, minced
• 3 cups assorted vegetables (carrots, green beans, cabbage), chopped and mixed together
• 2 Tbsp tomato paste
• 3 cups vegetable stock
• 3 cloves garlic, minced
• 2 yellow onions, minced
• 2 cups long-grain rice
• Salt (to taste)
• Pepper (to taste)

In a large pot, fry the onions, garlic, and chilis in vegetable oil until golden. Add the tomato paste, half of the combined vegetables, and 1 cup stock. Stir well, season with salt and pepper, and simmer on low heat for 5 to 7 minutes. Add 2 cups vegetable stock and 2 cups of rice to the vegetable sauce. Stir in the rice. Cover and simmer on low heat for about 15 minutes.

Arrange the remaining vegetables on top of the rice, and continue to simmer until the rice absorbs all the stock and is cooked. You may need to add additional water to help the rice cook. Serve hot.