SP-GEAR Joint Monitoring Exercise in Zomba Showcases Transformative Impact

Welcoming officials from Ministry, EU, Ireland and UNICEF at Mwembere

As part of the ongoing implementation of the Social Protection for Gender Empowerment and Resilience (SP-GEAR) project, a high-level joint monitoring exercise was conducted in Zomba District. The exercise brought together officials from the Ministry of Gender, Community Development and Social Welfare, the European Union (EU), the Embassy of Ireland, UNICEF, Zomba District Council, and the Creative Centre for Community Mobilisation (CRECCOM).

Interaction with DSSC

The monitoring mission began with an interactive session at the Zomba District Council, where the District Social Support Committees (DSSCs) presented an overview of progress made under the project. This provided delegates with valuable insights into how SP-GEAR is strengthening social protection systems and enhancing household resilience in Zomba.

Following the council briefing, the delegation visited the field to witness first-hand the impact of the project. In TA Mwembere’s area, the team received a warm welcome from community members and held a lively focus group discussion with gender champions and Community-Based Trainers (CBTs) who are driving change at the grassroots level.

The team also toured Dzaone EPA in TA Chikowi, where they interacted with male Social Cash Transfer (SCT) beneficiaries. These men shared testimonies of how the project has empowered them to take on more active and responsible roles in supporting their households.

FGD with Gender Champions and Community Based Trainers

One highlight of the field visit was a stop at Bwanali Makina’s vegetable garden, where he explained how SP-GEAR has enabled him to diversify his income sources through farming and livestock rearing. Another beneficiary proudly presented his household vision chart, a tool that guides families in setting long-term goals for improved livelihoods.

Delegates also had the opportunity to appreciate nutritious meals prepared by SCT beneficiaries using skills gained from cooking demonstrations. The dishes showcased creativity and improved nutrition practices and included sweet potatoes, doughnuts, banana snacks, sweet potato porridge, bean snacks (nyamakhobwe), sweet potato leaf juice, and chidede juice, among others.