Tag Archives: soy

“Meating” halfway – The growing importance of soy in Malawi

Skewered meat sizzles on kickstand grills along the main M1 highway, a whole pig is slaughtered in an open-air butcher’s market shack, a farmer herds wealth-representative cattle down a maize-sidled byway and a “road runner” free range chicken dodges potholes and traffic – in a culture where cows have long symbolized status, slaughtered to honour guests and in the north traded as a dowry to marry off daughters, making the conscious choice to live a vegetarian lifestyle in Malawi is about as rare as an order of steak tartare.

But a Development Aid from People to People in Malawi (DAPP in Malawi) program is working to change the mindset and the menu.  In 2007, with support from the United States Department of Agriculture, the American Soya Bean Association and the World Initiative for Soy in Human Health, DAPP in Malawi began training Total Control of the Epidemic (TCE) field officers to promote soy in communities affected by HIV/AIDS.  Today over 100 of their HIV/AIDS support groups have been trained to cultivate and cook with soy in the preparation of other local foods.

Recipes promoted through the DAPP – TCE soya program include banana and soy sausage, masamba a soya (soy vegetables), khofi wa soya (soy coffee), and mkaka wa soya (soy milk), and are made available on print paper with easy-to-follow directions; “Boil 3 cups water, wash (1 cup of) soya in cold water, don’t put the soya into the hot water all at once but little by little like you do with rice,” begins the soy milk instructions.

Goliyati Village resident Mary Bilila serves up a selection of newly-mastered soy recipes during a DAPP - TCE HIV/AIDS support group meeting. Photo by Karissa Gall.

Based on the nutritional value of 1 cup of boiled soybeans, the DAPP – TCE soy milk recipe would provide about 300 calories, 28 grams of protein, 10 grams of fiber, and 20 grams of fat.  The soy milk would also provide essential vitamins and minerals, with 1 cup of boiled soybeans providing 50 percent of the recommended daily intake of iron, 40 percent of the recommended daily intake of vitamin D-balancing phosphorus, and 4 percent of the recommended daily intake of vitamin C.

According to DAPP in Malawi Partnership Officer Nozipho Tembo, the nutritional benefits of soy foods could make a substantial difference in the fight against HIV/AIDS.  The disease is known for causing micronutrient deficiencies – vitamin A, vitamin B12, vitamin C, vitamin D, carotenoids, selenium, and iron in the blood – which in turn speed the progress of the infection, and in 2006 a study conducted by Médecins sans Frontières in Malawi found that patients with mild malnutrition were twice as likely to die in the first three months of treatment, and patients with severe malnutrition were six times as likely to die as patients with a healthy body weight.

“Over the years we have learnt that soya is high in proteins which can be substituted for meat, cheese and fish, of which some people in rural areas can’t afford to have on their daily meal,” said Tembo, adding that 1 kg of soya costs MK200 (CAD0.80) compared to MK800 (CAD3.00) for 1 kg of meat.  “The DAPP – TCE project teaches the communities to adhere to a well-balanced diet and this is one way for people in rural areas to get proteins in their meals.”

To support existing programming and expand into other areas of Malawi, Tembo said DAPP in Malawi and TCE will be engaging seed companies for seed donations.

“The demand is high… the people who are (HIV) positive are living a healthier life whenever they adhere to the information given to them about soya and how to prepare it,” she said.  “Now the challenge will be to provide soya seed for the people to plant in their fields.”