African Food and Art

This blog explores the wisdom of African proverbs, the depth of folklore, the beauty of art, the stories of history, and the flavors of timeless African food recipes.

Walking Six Hours to Collect Water in Rural Ethiopia

In rural Ethiopia, women and children can walk up to six hours to collect clean water because finding safe clean water in Ethiopia is a struggle.

In many villages in rural Ethiopia, the only times you drink water is after a 6 hour trip to collect clean water. Sounds crazy right? Nevertheless, the crazy part is that is for millions of Ethiopans in Africa the reality is day-to-day real and much harsher than either you or I could relate.

These are the people spending their day looking for water and then going to bed wondering where the next cup of water will come from. Ethiopan women and female children wake up at 6 a.m. before the sun gets too hot and start walking in search of clean safe water.

Still walking at 8 a.m. 2 hours later, no clean water, still walking at 9 a.m. three hours later they finally get to a stream of clean river water. They fill up their plastic Jerry cans of water weighting about 40 pounds when full and began the three-hour walking expedition back home in the peak heat of the day, reaching home at 1 p.m. and knowing tomorrow they will get up and do it all over again the next day.

A Jerry can is a portable fuel and gas can but in many parts of the world, it is used to carry water. Imagine carrying 80 pounds of water not down a paved road but climbing up steep hills and over rocks in a war zone. Walking for water on a daily basis is not only a back breaking physical activity, but is also dangerous. The average distance that women in Africa walk to collect water is 3.7 miles or 6 kilometers.

Water purification location in the Somali district of Ethiopia
Water purification location in the Somali district of Ethiopia

Collecting clean water in Ethiopia is a struggle because walking up to six hours to collect water is normal day-to-day activity.

Ethiopia has one of Africa’s lowest rates of access to water supply, and sanitation despite abundant surface and groundwater resources.

A vast majority of Ethiopia’s population lacks adequate access to safe water and proper sanitation facilities.
West Africa Water Supply, Sanitation and Hygiene Program 

Ethiopia's main health problem is the spread of disease caused by poor water and sanitation. During the dry-season, more traditional sources of water are placed under pressure as shallow wells or other permanent sources dry-up.

Ethiopia’s 96 million people, 86.5 million people or 83 percent live in rural areas. A vast majority of Ethiopia’s population lacks adequate access to safe water and proper sanitation facilities. That is 49 million people or 51% lack safe water and 76 million or 79% have no sanitation services.

At most, 49 percent of people have access to safe water, while proper sanitation facilities are available to about 21 percent. Inadequate access to safe water and sanitation services negatively impact health and productivity, especially that of children.

At the 2002 World Summit for Sustainable Development, then-Secretary of State Colin Powell announced the U.S. commitment to the Goals for Sustainable Development. One goal was to reduce by half, the proportion of people without access to safe and affordable drinking water and sanitation” by the year 2015.

To help reach this goal, leading US-based non-governmental organizations working in water and sanitation formed the Millennium Water Alliance. The situation is critical, at least 1.8 billion people worldwide are estimated to drink water that is not protected against contamination from feces. 

From 2011-2015 the West Africa Water Supply, Sanitation and Hygiene Program or WASH Millennium Water Alliance goal is to provide water, sanitation and hygiene (WASH) services to approximately 483,000 people; including 83,000 students in 90 schools. Since 2006, the Conrad N. Hilton Foundation has awarded over $14 million to the Millennium Water Program.


Together we build awareness that boost harmony, education, and success, below are more links to articles you will find thought provoking.

  1. Historical African country names
  2. Top 20 Largest Countries in Africa
  3. How many countries does Africa have?
  4. Paying Money To Tour Slums in Africa
  5. Land is Not For Women in Sierra Leone

  6. African Kente Cloth Facts


Chic African Culture and The African Gourmet=

Week’s Best African Culture Posts

Kru Tribe Fine Boy Tradition

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Dream-nightmare story from the Kru people of Liberia: the newly chosen Fine Boy is temporarily celebrated with fanfare and pleasure. Kru Tribe Fine Boy Tradition Fascinating stories emerged during the Pepper Coast's glory days. Beginning in the 15th century, European traders established outposts along the Liberian coastline, drawn by its wealth of humans, spices, and other commodities.  Centuries later, in the 19th century, the American Colonization Society (ACS) founded settlements in Liberia and began journalling native stories.  Among these tales is a dream-nightmare story from the Kru people of Liberia, a story so intriguing it almost seems too good to be true because, in some ways, it is.   The Kru women periodically held elections to select a young, handsome man as their “Fine Boy.” The announcement of his selection was celebrated with a vibrant procession featuring music, singing, and dancing.  The newly chosen Fine Boy was placed at the front of the para...
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What is the difference between ugali and fufu

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How to make the popular African recipes Ugali and Fufu and what is the difference.  Ugali is a starch dish in Kenya and Tanzania made of fine cornmeal cooked in boiling water into a soft dough. Fufu is a thick, dough-like West African food made by boiling then pounding a starchy vegetable such as yam, plantain, or cassava or a mixture of starchy vegetables. The main difference between fufu and ugali is fufu is boiled first then pounded while ugali is simply boiled. Ugali recipe. Easy Ugali Recipe Prep time 5 minutes Cook time 30 minutes Total time 30 minutes Ingredients 4 cups finely ground cornmeal 8 cups water Directions Heat water to boiling in a saucepan. Slowly pour cornmeal into boiling water stirring continuously. Add more cornmeal if necessary until it is thick as soft bread dough. Serve immediately with vegetables, stew, or any dish you would use a spoon with to soak up the sauce, ugali is purposely bland tasting on its own. What is the difference between ugali ...
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Berbere Spice Popcorn Topping Recipe

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Berbere Spice North African Popcorn Topping Recipe The best African spice for fresh popped popcorn is Berbere, a flavorful and aromatic bold spice blend from North Africa you buy at the local supermarket or online. Berbere is known for its bold mix of spices, often including chili peppers, garlic, ginger, fenugreek, cardamom, coriander, cinnamon, and cloves.  Berbere brings a balance of heat, sweetness, and earthy depth to any dish including fresh popped popcorn. The spice mix symbolizes community and hospitality, often prepared at home with slight variations to suit family preferences. Its fiery yet balanced flavor profile mirrors the complex and vibrant food of North African culture . In cities across Africa, popcorn is a common street snack and is often sold in cinemas, at markets, and by roadside vendors.  Berbere Spice Popcorn Topping Recipe Ingredients ½ cup poped popcorn kernels  2 tablespoons unsalted butter 1 teaspoon Berbere spice blend   1 teaspoon salt ...
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Keto Moroccan Dinner Cooked Slowly

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Slow Cooked Moroccan Kefta Lamb Meatballs   Keto Tagine Morocco is at the geographic and cultural crossroads between Africa, Europe, and the Middle East.   In Morocco, the term tagine refers to a slow cooked stew as well as the pot the stew is made in. Kefta Tagine Kefta Tagine is a keto-friendly Moroccan lamb meatball food dish fitted for your low-carb lifestyle. The slow cooking of the meatballs allows the flavors to meld beautifully, creating a fragrant, hearty keto meal. The star of the Kefta Tagine dish is lamb, symbolizing the richness of Moroccan hospitality. Lamb meat has been a staple in North African cuisine for centuries, with lamb being central to celebrations and religious festivals.  Ground lamb meat is spiced and shaped into small balls, known as kefta, a preparation that dates back to ancient Berber traditions.  The kefta are seasoned with cumin, paprika, and coriander, spices that have shaped Morocco’s history in the global trading of spices whi...
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