Vegetable scrambled eggs for a better world
A Ugandan breakfast of vegetable scrambled eggs and spiced-milk tea
Photo: M. Romano
Vegetable scrambled eggs for a better world
By Marisa Romano
Jackie Ngonzi has achieved remarkable results with her work towards improving living standards for people in a small district of her native Uganda.
Her latest project, supported by Women Connect4Good, aims at empowering rural women so that they can bring positive changes to their families and community. It started this past spring with a vision for poultry farming and a few women who embraced it, a handful of chicks and a network that includes veterinary care and training and the helping hands of everybody in the village.
Six months later, the project tallied 12 women who are now poultry farming, each with 20 laying chickens, better nutrition for their families and income from the sale of extra eggs. That money allows not only education for their children but also seed money to help other women start their own poultry farming.
“Eggs are a symbol of hope in our project, showing how small beginnings can grow into something sustainable.” explained Ngonzi during her presentation to a group of women who meet regularly at Glebe St. James United Church to engage in meaningful societal discussions. “But this is not (just) about eggs,” Ngonzi insisted.
In 2015, all 193 UN member states committed to work towards a better world for everyone. The agreed goals – 17 in all – address global challenges like poverty, inequality and climate change, and they stem from the recognition that improving the social and economic life of impoverished, vulnerable and marginalized people – the ones left behind – improves the life of all.
The year 2030 is the agreed deadline outlined in the UN’s Sustainable Development 2030 Agenda. Meeting that goal depends not just on governments but also on the private sector, academia and individual citizens.
Ngonzi’s work is remarkable and contributes to several objectives of the 2030 Agenda: it fosters economic growth, nutrition security, gender equality and environmental stewardship, and it ultimately improves the life of many left behind. Her life mission is activism.
The rest of us can also contribute, despite our busy lives. In December, we look back at the past year and forward with hopes and plans for the next one. Looking back, we can recognise something we have done to help people left behind: signed a petition, wrote a letter, spoke at a meeting (or just showed up and listened), contributed to a worthy cause. Looking forward to the New Year, we can keep in mind that small actions can contribute in surprising ways to the 2030 Agenda’s goals. As Alex Neve, international human rights lawyer and former secretary general of Amnesty International Canada, validated in his moving and inspiring Massey lectures on Universal Human Rights: “Big things come from small places.” We are the small places.
For more information, go to: Sustainable development goals: sdgs.un.org; Women connect4good: drnancyoreilly.com; Alex Neve’s Massey lectures: cbc.ca/radio/ideas. To help Ngonzi’s project: gofund.me/b555264ae.
The recipes for Ugandan breakfast are shared by Jackie Ngonzi.
Ugandan Breakfast
“This breakfast is simple, nourishing, and deeply connected to our community. It reminds us that food can bring people together and that empowering women to raise chickens can help create lasting change for families,” says Ngonzi.
Vegetable Scrambled Eggs
4 eggs
1 small onion, chopped
1 tomato, chopped
½ green pepper, chopped
1 tablespoon cooking oil
½ teaspoon curry powder
½ teaspoon Royco [bouillon] or any mixed seasoning
Salt and pepper to taste
Heat oil in a frying pan.
Add onions, tomatoes, and green pepper together and cook until they soften.
Add curry powder and Royco to blend the flavours.
Beat the eggs, season with salt and pepper, and pour them into the pan.
Stir gently until cooked but still soft.
Serve hot with boiled cassava, which many families grow in their own gardens. It’s a good local alternative to bread.
Ugandan Spiced-milk Tea
1 cup fresh milk
1 cup water
1 teaspoon black tea leaves
A small piece of ginger or cinnamon stick, or a few omujaja (African basil) leaves
Sugar to taste
Boil the water and milk together in a saucepan.
Add the tea leaves and your chosen spice (ginger, cinnamon or omujaja).
Let it simmer for a few minutes to bring out the flavour.
Strain and serve hot, sweetened to taste.
Marisa Romano is a Glebe resident who loves food and the people who make it.