2 million Somalis at risk of starvation, says UN official

Communities that were already vulnerable due to past droughts in Somalia are again facing severe hunger and water scarcity. (AP)
Updated 06 June 2019
0

2 million Somalis at risk of starvation, says UN official

  • $700 million needed to help the drought-stricken country to check food shortages

NEW YORK: A UN emergency relief coordinator has warned that more than 2 million men, women and children could die of starvation in Somalia by summer’s end if international aid is not sent quickly to the drought-stricken African country.

UN Undersecretary-General Mark Lowcock said about $700 million is needed after a rainless season that has killed both livestock and crops.

He said on Tuesday that the UN’s Central Emergency Response Fund has allocated $45 million to cover food shortages, water and daily necessities in Somalia as well as parts of Kenya and Ethiopia affected by droughts.

Of a Somali population of 15 million people, more than 3 million are struggling just to meet minimum food requirements, he said, and the shortages are about 40 percent worse now than this past winter.

“What was forecast to be an average rainy season in Somalia is now one of the driest on record in over 35 years,” he said. “Communities that were already vulnerable due to past droughts are again facing severe hunger and water scarcity and are at risk from deadly communicable diseases.”

The UN aid complements efforts by governments of the three countries to assist their people, especially those with disabilities or who are internally displaced.

Somalia’s humanitarian fund is currently depleted. If financial aid is delayed, the cost of saving lives on the margin of death is much higher, Lowcock said, adding that the option then is to turn to expensive, therapeutic feeding programs.

FASTFACT

More than 3 million are struggling just to meet minimum food requirements

“We could have a quick response now, which would be cheaper, reduce human suffering and more effective, or we can wait for a few months until we get all those horrible pictures on our TV screens and social media of starving kids,” Lowcock said.

Lowcock, who heads the UN Office for Humanitarian Affairs, said that in past decades droughts came about every half dozen years but recently they have hit every two or three years.

“There’s not really any question in my mind that these more frequent droughts are related to global warming and climate change,” the UN official said. “So the only middle- and longer-term response is to look at alternative livelihoods — a different way to make a living.”

The drought has also forced more than 49,000 people to flee their homes since the beginning of the year as they search for food, water, aid and work mostly in urban areas, according to UNHCR. 

People who are already displaced because of conflict and violence are also affected by the drought, at times disproportionally.

More than 7,000 people were displaced last month alone.

UNHCR has been working with partners and government agencies to assist those affected and displaced by the drought by providing emergency assistance in some of the most affected areas.


Iranian bread permanent guest at Kuwaiti tables

For decades, Taftoon bread has been a staple of Kuwaiti dinning tables. (AFP)
Updated 17 July 2019
0

Iranian bread permanent guest at Kuwaiti tables

  • Taftoon has remained popular in Kuwait despite escalating tensions in the past year between Iran on one side and the US on the other

KUWAIT CITY: Khalil Kamal makes sure he regularly visits Kuwait’s popular Souq Al-Mubarakiya, where he enjoys his favorite kebab meal with onion, rocket and freshly baked Iranian bread.
The smell of the bread wafts through the market as it bakes in a traditional oven at the Al-Walimah restaurant in downtown Kuwait City.
The restaurant’s Iranian baker takes one of the many dough balls lined up in front of him and spreads it over a cushion, using the pad to stick the dough against the inside wall of the clay oven.
Once ready, he uses a long stick to reach in and pull out a steaming rounded loaf, served piping hot to customers.
For decades, Iranian bread — known as taftoon — has been a staple of Kuwaiti breakfast, lunch and dinner tables.
“Iranian bread is the only bread we’ve known since we were born,” 60-year-old Kamal told AFP.
Hassan Abdullah Zachriaa, a Kuwaiti of Iranian origin, opened Al-Walimah in 1996. Its tables are spread across a courtyard, surrounded by wooden columns and entryways.
Zachriaa, in his 70s, said the restaurant puts out between 400 and 500 loaves of Iranian bread a day.
“The big turnout in Kuwait for Iranian bread stems from the fact that for decades, our mothers used to make it at home,” he told AFP.
“We then started to buy it from bakeries and stand in lines to get it fresh and hot in the morning, noon and evening.”
The flat bread is offered alongside many dishes popular in Kuwait such as Al-Baja, lamb bits stuffed with rice, Al-Karaeen, cooked sheep feet, classic chickpea plates, or beans and cooked fish.
Almost all restaurants in the old market have their own traditional clay ovens where either Iranian or Afghan bakers work.

HIGHLIGHTS

• Taftoon is offered alongside many dishes popular in Kuwait such as Al-Baja, lamb bits stuffed with rice.

• Almost all restaurants in the old market have their own traditional clay ovens where either Iranian or Afghan bakers work.

• The bread has remained popular in Kuwait despite escalating tensions in the past year between Iran on one side and the US on the other.

• Bakeries specializing in Iranian bread began popping up in Kuwait in the 1970s and have since expanded to more than 100.

Derbas Hussein Al-Zoabi, 81, a customer at Al-Walimah, said many Kuwaitis were raised on Iranian bread.
“Since childhood, Iranians baked bread for us ... and we used to eat it in the morning with milk and ghee” — clarified butter.
Other than at street markets, Kuwaitis can buy Iranian bread from co-ops, where people line up in the early hours of the morning and again in the evening to get the freshly baked goods.
Some bakeries even have designated segregated entryways for men and women.
Some Kuwaitis customise their orders with spreads of sesame, thyme and dates, and many come prepared with cloth bags to keep the bread as fresh as possible on the trip home.
Bakeries specializing in Iranian bread began popping up in Kuwait in the 1970s and have since expanded to more than 100, according to deputy chief of the Union Co-operative Society Khaled Al-Otaibi.
“These bakeries produce 2 million loaves of bread a day to meet the needs of Kuwaitis and residents,” he told AFP.
“They receive fuel and flour at a subsidised price so that bread is available for not more than 20 fils (less than seven cents).”
The price however can go to up to 50 fils depending on the amount and type of additives, including sesame and fennel.
Taftoon has remained popular in Kuwait despite escalating tensions in the past year between Iran on one side and the US on the other.