Slow Food in Mali
Mali, which has no coastline and is characterized by a Sahelian climate, is a crossroads of civilizations and home to great cultural and ethnic diversity. The world’s biggest cotton producer, the West African country bases its economy primarily on agriculture, leaving it open to fluctuations depending on rainfall. The Slow Food network has been developing here since the first Terra Madre in 2004 and is represented by various convivia, food communities and community and school food gardens. A mapping of local foods and traditional recipes was carried out in 2012 as part of a project coordinated with the FAO and funded by the Italian Ministry for Foreign Affairs – Development Cooperation. Two Presidia were established as a result, for Dogon Somé seasonings, made by local women from wild leaves and fruits, and Timbuktu’s katta pasta, short noodles made from local wheat that are typical of the unique local culture. The war that broke out in 2012 has seriously undermined the network’s work, with many activists forced to flee to Mauritania or Burkina Faso. Despite the difficult situation, however, a few Slow Food coordinators have continued their work, setting up community gardens in refugee camps. Elsewhere the Bamako Convivium has been raising awareness about local foods among consumers in the capital with dinners and photo exhibitions and the women of Baguineda have been processing the harvest from the local agroecological food gardens, while the entire network actively participates in the events that Slow Food organizes around the world.
|Coordinator:||Seydou Ibrahim Tounkara|
|Sibling with:||Slow Food Aachen Convivium, Germany|