What the world's poorest people eat

Over 840 million people, according to the United Nations, are chronically undernourished. A quarter of them are in sub-Saharan Africa, but 204 million are in one country alone - India. Worldwide, approximately 200 million children under the age of five suffer from acute or chronic symptoms of malnutrition. Typical meals for people in some of those countries are:

Malawi rice, greens, grasshoppers.

Haiti bean sauce over rice or cornbread.

Ecuador soup of potato, cheese and corn with half an avocado tossed in.

Laos rice complemented with small portions of vegetables (mainly green leafy vegetables) and fish.

Bangladesh, India and much of south Asia plain rice with dal made from lentils or other pulses. Protein as available - fish is the most common. In northern areas bread rather than rice may be the staple.

United States (soup kitchen) watery barley vegetable soup and a slice of Wonder Bread.

Kenya ugali na sukuma wiki, a stiff porridge made from maize meal, with collard-like greens boiled with tomatoes and onions. Tea with sugar.

Sudan (in a famine region) manioc (cassava) leaves, sometimes without even salt or oil. Manioc flour may be used to make a watery porridge which is served as a drink.

Mauritania rice or wheat paste, eaten with mackerel or milk. Inhabitants of squatter settlements in Nouadhibou (Voum Base and Mvejirat) claim that they are eating only one of these typical meals a day.

Burkina Faso a thick porridge, made from pearl millet or red sorghum, and a sauce of leaves and groundnuts. Chilli and dried fish are sometimes added. Vegetables and pulses are occasionally eaten, but meat and milk rarely so.

Peru (among the Quechua people of the highlands) high mountain potatoes, onions and wild herbs.

Papua New Guinea Sago, fresh greens, corn, yams, sweet potatoes, cooking bananas, and coconut.

Tajikistan maize bread with vegetable soup and tea.