Hobyo, Indonesia: A woman with a history of chronic diseases is struggling to make ends meet with food-based health care, and she’s struggling with what to feed her family.
As a result, she’s now making a “horufada” for her family, with ingredients sourced from the local market, a few locally grown herbs and a few homegrown ingredients.
Her name is Nurah, and her story is the story of a struggle to feed a growing population that is struggling with a variety of health problems including diabetes, obesity, and malnutrition.
Her father, Nurah Suryah, was diagnosed with type 1 diabetes, which leads to weight loss, heart problems, and other complications, including cancer.
The family has also had to deal with heart and kidney problems.
Nurah was a vegan and vegetarian for nearly two decades, but it was not until she began to lose weight, that she discovered a variety in health food products that would help.
The family started growing her own food, which was sold in local markets.
The local market had an assortment of ingredients, but none of the ones that Nurah had been buying from the market seemed to have any nutritional value, and that made it difficult for her to feed the family.
“I didn’t know how to cook,” Nurah told Al Jazeera.
“When I started to cook, I could do things like boil vegetables, and there were no ingredients for cooking.
So I started making a horufada.
I’m making it with dried fruit and rice, which is a really good recipe.”
Nurah, who lives in the town of Horufadih, a small village in northern Indonesia, has been making a lot of horufadas for her community since 2014.
The local market in Hobyo is a source of inspiration for Nurah.
She said she started making her horufadha at home.
“I made them in one meal,” Nuruh said.
“Then I made the rest of the meals as well, and when I had more time, I also made more horufads.
Now I make about 50 of them a day.”
Her horufadi is one of the local delicacies, as it is sold in the market at low prices.
The horufaderia is made with dried fruits, dried vegetables, dried herbs and rice.
“We have a very good market here,” she said.
“The horufades are a great source of income for us, because we eat what we can and when we have to, we eat food that we are not prepared to eat,” Nurulah added.
“People don’t eat as much meat and milk as they used to, and they’re not fed as much food.
They’re getting enough calories, but they’re also not getting the nutrients that they need,” she added.
Nuruh said that her family has started to use the horufado for a few days a week, and now that she is able to afford to feed them, she plans to continue to make the horuffads, adding that they can be served at weddings and celebrations.
Noorah is a self-taught cook who has taken on the job to feed herself and her family with her horuffadas, with her father still unable to afford enough money to feed himself.
“We’ve made a lot,” she told Aljazeera.
“But now I want to work harder.
I want my dad to be able to help me, but I’m not going to give up yet.”