evaluation of general food distribution in northern uganda: gulu ...

7 PROJECT EFFECTIVENESSHaving assessed the performance and challenges in terms of Relevance/Appropriateness inproject design and response as well as project Efficiency/Coverage this chapter, deals withproject Effectiveness, i.e. fulfilment of the three GFD objectives. The objectives will beanalysed in turn, and at the end of each section lessons learned and recommendations willbe drawn up.7.1 Project Objective 1To Contribute to HH food security and maintain the minimum nutritional anddietary standard by providing food assistance to people affected bydisplacement in camps in Gulu, Amuru, and Kitgum.7.1.1 Traditional Nutrition & Diet in Northern UgandaThe traditional (pre IDP camps) nutrition and dietary system in No rthern Uganda consisted ofa variety of grains, cereals, vegetables, fruits, meats as well as seasonal delicacies. Apartfrom nutritional values, some food elements were culturally favoured for the growth ofchildren and help increase breast milk for nursing mothers 66 . The box below gives an idea:Box 4: Traditional Acholi FoodAround each homestead, there were plots of land for growing vegetables like Malakwang (a bitter-sour butdelicious and nutritious vegetable) , Boo (the staple vegetable of the Acho li) Akeyo, Oyado (Green vegetables)pumpkin, tomatoes, cabbages, beans and Irish Potatoes. The homestead plots were also used to grow cassava,sweet potatoes, maize (for cob consumption as opposed to producing flour) and fruits like mangoes, pawpaw,oranges, lemon, guavas and tangerines. A mile or two from the homesteads were the main family gardens ofsmall farms where millet and simsim (the main staple food of the Acholi), were grown. Other main food cropsgrown here included Lapena (Chick peas), groundnu ts, sorghum for brewing beer. Each family had a minimum oftwo granaries ( dero) to store millet and simsim. The food stored would always last past the next harvest. Othergranaries were built to store peas and groundnuts. Nearly every family kept poultry, a few goats and sheep, whichwere reared in and around the homestead and many families kept cattle reared within the village.The fruits consumed included the Shea nut (Yaa) from which –Shea butter ( Moo Yaa) was extracted. Moo Yaawas mainly used in sauce s, but also served as a body lotion for women and children. Other fruit trees includeTugu (palm tree), Cwaa (Tamarind), Langoo, Ocoga, Oywelo . People had Beehives ( Bong) in communal grazingareas or forests for honey.Grasshoppers ‘Nsenene’ ( Ocene) or fungi like mushrooms ( Obwol) were also popular seasonal delicacies. Duringthe dry season (November to February), there were joint hunting sessions in the forests (Buffalo, Antelopes, fieldrats). The average family also set traps for small animals like rab bits and birds like Guinea Fowls (Aweno) in andaround their gardens.7.1.2 Nutrition & Diet Provided During the ConflictWith the increasing insurgency and large parts of the population in IDP camps andsubsequent introduction of the WFP food distribution the Acholi diet changed dramatically.From a rich and diverse diet, IDPs were now given carefully calculated food rations withselected items to compose the food basket. The rations normally include cereals (maize orsorghum), pulses (beans or yellow split peas) and vegetable oil enriched with Vitamin A.During the 10 years of food distribution there has been little variation in the food basket.66Detailed research provided by Jane Oryem. An example of a typical Acholi menu is found in Annex 5.25