In the heart of Mali, where 6.4 million people depend on humanitarian aid, the lens of photographer Tiécoura N’Daou offers a poignant perspective on the nation’s struggles. His exhibition, “Mali: Personal Gazes on Humanitarian Crisis,” recently concluded in Berlin, shining a spotlight on a nation grappling with displacement, food insecurity, and malnutrition.
Tiécoura N’Daou, a photographer, teacher, and researcher based in Mali, shares his vision in a candid interview. His work is part of a larger initiative by seven humanitarian organizations—including Action contre la Faim—to raise awareness about the crisis unfolding in the Sahel region. The exhibition features raw, unfiltered images that capture the resilience and hardship of those affected by conflict and climate change.
Understanding Mali’s humanitarian challenges
More than 400,000 internally displaced people, primarily women and children, have been uprooted by violence in regions like Gao, Ménaka, and Ansango. The crisis has also triggered a severe food shortage, with 1.5 million people facing acute malnutrition—including 1.5 million children under five. These numbers tell only part of the story; behind them are real individuals—farmers, families, aid workers—working tirelessly to survive.
The exhibition challenges viewers to look beyond statistics and connect with the human stories at the core of the crisis. By framing his photographs with intentionality, N’Daou invites audiences to reflect on the weight of each image, not just as a visual record, but as a testament to human endurance.
Local flours take center stage in Cameroon’s baking revolution
While Mali grapples with humanitarian challenges, another West African nation is making strides in culinary innovation. In Yaoundé, Cameroon, the scent of freshly baked bread fills the air—but this time, it carries a deeper meaning. The city recently hosted a competition for artisan bakers, organized by the Service d’Appui aux Initiatives Locales de Développement (SAILD) and the Association Citoyenne de Défense des Intérêts Collectifs (ACDIC).
The event celebrated the use of local flours in bread-making, a movement gaining traction across Africa. By incorporating ingredients like cassava, maize, and sorghum, bakers are not only creating delicious alternatives but also supporting local agriculture and reducing reliance on imported wheat. This culinary shift reflects a broader trend toward self-sufficiency and sustainability in the region.
