Helping Regufees In A Sweet Way

 Everyone needs help these days. Refugees have it the hardest yet some are being helped in a very sweet way, They are providing treats while being treated themselves. It's something they long deserve.

The refugees are the Sahrawi women of Western Sahara and the New York Times Food section featured them in a stunning pictorial today. Italian photographer, Matteo De Maya captured pictures of the women who started bakeries in an Algerian resettlement camp. For forty-five years they've  lived with their families . They fled Morocco in 1975 after their political group Polisario Front fought for independence from that country. Sadly the conflict is still unresolved today. The settlement now is home to $150,000 people, and generations have relied on humanitarian relief as they wait for a permanent homeland.It's one of the the longest running refugee camp in the world.One thing about the Sahrawi is that they love sugar, even believing it can cure various illnesses. An average family consumes eight-eight pounds a month!! Type 2 diabetes is a big concern. Yet sugar was a necessary must eat in their community. They needed to consume a huge amount of calories to walking long distances. It's long figured into their cures. Hot water and sugar can supposedly cure stomach and intestinal problems. Barbecued camel topped with sugar is good for the liver.

Yet their love of sugar can be put to good use. They can bake cakes and pastries, bringing in money for themselves. This  started in 2018 when women of the Sahrawi Trade Union reached out to the Italian nongovernmental groups, Africa 70 and Nexus about organizing a baking workshop for the settlement. Those group turned to Maddalena Borsato,a pastry chef and researcher at the University of Gastronomic Sciences in Pollenzo, Italy located in  the Piemonte region. She's helped thirty women so far. Sara di Lello , a project manager for Africa 70 said that holding the workshops in the women's homes reinforced the sense of community and solidarity typical of the Sahrawi's. Yet there are snags. The women don't have access to the ingredients most bakers have at their fingertips. They have to rely on natural ingredients such as  the roselle flower, a type of hibiscus that has a red dye to color the pastries.Luckily  there is the moringa tree, a fast growing plant whose protein laden leaves can be milled into a greenish flour to make pastries and other foods. The home businesses are thriving and the women recently asked for refrigerators for their newest addition - wedding cakes.

The Sahrawi women are making inroads, financially and emotionally thanks to groups helping them. They can bring in money for their families while boosting their confidence. It's the best that can be done for them, and possibly a way out of life in the camps