logo
Top 10 countries with the largest slum populations in the world as of early 2025

Top 10 countries with the largest slum populations in the world as of early 2025

Despite global efforts to improve housing and reduce urban poverty, slums remain a defining feature of many fast-growing cities in the developing world.
Slums persist as a major issue in many fast-growing cities within developing nations.
Over 800 million people globally reside in slum conditions, primarily in low- and middle-income countries.
India leads with approximately 262 million slum inhabitants, followed by other nations such as Nigeria, Bangladesh, and Pakistan.
These slums, characterized by overcrowding, substandard housing, and inadequate access to basic services, are expanding rapidly in regions where urban growth is not matched by infrastructure or affordable housing development.
According to the latest available data from UN-Habitat, World Bank reports, and early 2025 population estimates from Worldometer, over 800 million people globally are still living in slum conditions.
The majority of these individuals reside in low- and middle-income countries, particularly in parts of South Asia, Sub-Saharan Africa, and Southeast Asia.
This ranking is based on absolute slum population figures rather than percentage share, offering a clearer view of where the largest numbers of people are affected.
Countries with the largest urban populations and the biggest gaps in public housing provision dominate the list.
Global slum population
Many of these countries have experienced prolonged rural-to-urban migration, strained housing systems, and limited policy implementation on slum upgrading.
Rank Country 2025 Population Estimate Slum Population Estimate
1 India 1.46 billion 262 million
2 Nigeria 237.5 million 64 million
3 Bangladesh 175.7 million 41 million
4 Pakistan 255.2 million 40 million
5 Indonesia 285.7 million 33 million
6 Brazil 212.8 million 32 million
7 DR Congo 112.8 million 31 million
8 Ethiopia 135.5 million 22 million
9 Philippines 115.0 million 21 million
10 Kenya 57.5 million 10 million
Together, these ten countries account for over 550 million slum dwellers, more than two-thirds of the global total. India alone is home to around 262 million, underscoring the scale of its urban housing challenge.
Nigeria follows distantly with an estimated 64 million slum residents, driven by rapid urbanization in cities like Lagos, where housing demand far exceeds supply.
South Asian countries dominate the upper ranks, with Bangladesh and Pakistan each recording slum populations above 40 million. Despite various upgrading programs, cities such as Dhaka and Karachi continue to struggle with managing unplanned settlements.
In Southeast Asia and Latin America, Indonesia and Brazil still report slum populations above 30 million, even as they pursue redevelopment schemes.
Meanwhile, DR Congo's slum numbers have grown significantly, reflecting poor infrastructure planning amid one of the world's fastest urbanization rates.
Ethiopia, the Philippines, and Kenya complete the list with slum populations between 10 and 22 million. In all three cases, rapid population growth has not been matched by corresponding improvements in affordable housing or basic services.
The data shows a clear trend: the countries with the largest slum populations are not always the poorest, but rather those where urban expansion has outpaced government capacity to provide structured housing, water, sanitation, and legal land tenure.
Without sustained investment and reform, these slum populations are expected to continue growing in the years ahead.

Orange background

Try Our AI Features

Explore what Daily8 AI can do for you:

Comments

No comments yet...

Related Articles

Parents in Gaza Are Running Out of Ways to Feed Their Children: ‘All We Want Is a Loaf of Bread'
Parents in Gaza Are Running Out of Ways to Feed Their Children: ‘All We Want Is a Loaf of Bread'

New York Times

time6 hours ago

  • New York Times

Parents in Gaza Are Running Out of Ways to Feed Their Children: ‘All We Want Is a Loaf of Bread'

It had made sense to Nour Barda and Heba al-Arqan in November 2023 to try for another baby when a temporary truce had just taken hold in Gaza. Mr. Barda's father, who had only sons, kept asking when he might have a granddaughter at last. Back then, the war seemed like it might end. Back then, there was food, even if it was not enough. By the time Ms. al-Arqan found out she was pregnant last year, things in Gaza were much worse. When she gave birth to Shadia this April, there was so little to eat that Ms. al-Arqan, 25, had almost no milk to give. Now she holds Shadia at her breast just to calm her down, Mr. Barda said, knowing that nothing is likely to come. It had been like this with Jihad, their son, who was born in 2023, two weeks after the war began. Their increasingly desperate efforts to find food when Jihad was six months old were described in a New York Times article about malnourished children in Gaza in April 2024. But now she and her husband had two babies to keep alive at a time when Israel had blocked almost all aid from entering Gaza for nearly three months — 80 days of total siege beginning in March. Israel began to ease the blockade in May, but only a thin trickle of supplies has arrived. The traditional United Nations-run system for delivering aid has faltered as looters and fighting have cut off safe routes for aid trucks, and a new, Israeli-backed aid distribution system has descended into controversy, chaos and violence. Though the group behind it says it has delivered nearly nine million meals so far, the United Nations says the assistance falls far short of what is needed for a population of two million people. Security at the new distribution sites is being provided by private American contractors, but the Israeli military is stationing forces nearby, outside the perimeter. Want all of The Times? Subscribe.

The Chefs' Guide to Chicago's Farmers Markets
The Chefs' Guide to Chicago's Farmers Markets

Eater

timea day ago

  • Eater

The Chefs' Guide to Chicago's Farmers Markets

It's springtime in Chicago. Not only have we survived the cold, but farmers market season is in full swing. Many neighborhoods have weekday and weekend markets highlighting the work of independent farmers and culinary artisans, whose vegetable, meat, dairy, and seafood quality can outstrip what you can find at a big grocery store. The difference is partly seasonality. If it's not in season, small farms aren't going to force it; there's no need for winter tomatoes in Chicago. The farmers market is a visual education for urbanites into what the seasons look like and the food each season yields. Ramp and chive blossom season in early spring brings opportunities for cooking pastas and light soups with bright alliums, tomato season in summer is best enjoyed with thick slices of heirlooms and flaky salt. Sweet cherries are eaten whole in summer's hottest peak; the spit-out pits should always be composted or replanted, of course. The frantic dog days of summer bring us the gifts of okra: fried, stewed, sauteed with South Asian spices. And fall, when the chill begins to set in, brings the luxury of figs and pomegranate with baked desserts, along with the heartiness of root vegetables and hardy greens like kale, collards, and mustard greens. The temporality of farmers markets is what makes them so beloved by the city's best chefs, who frequent them — and sometimes have stalls there, like Daisies and Verzenay — to find superior products for their customers. Quality comes at a higher price than convenience, but farmers markets are also working on making themselves more accessible and convenient; many, including Green City Market in Lincoln Park, take SNAP/Link cards and triple-match credit so customers can stretch their dollar, and some farms have delivery services if rolling out of bed at 7 a.m. on a Saturday isn't your jam. Markets in the South Side, like 61st Street Market, the El Paseo Community Market, Hyde Park Farmers Market, and Plant Chicago's Mercado De Intercambio are also expanding access to fresh, quality produce to under-served communities. We spoke to chefs around Chicago about their most beloved farmers market items and what they cook with them, and farmers whose work they love: Mick Klüg, Nichols Farm, and Froggy Meadows are classics, while Oriana's (Asian pears, pawpaws, and quince), Joe's Blues (blueberries), and Seedling are known for more specialty items. Latinx-owned Los Rodriguez Farms, Black-owned Growing Home, and Willowbrook Farms are also opportunities to support farmers of color, who are underrepresented. Lamar Moore of Etc. Farmers Market Move: Apples from Growing Home Right now, I'm looking for apples. I love apples in the fall. I used to grow up just eating apples. My grandmother was selling them all the time. In Illinois, we're so close to Michigan, so you get a lot of those farmers that are bringing up those amazing apples, from Pink Lady apples down to the Fujis. We have duck ravioli on the menu, and I do pickled apples on there and apple sorrel ... It gives the ravioli this citrus flavor. I'll make apple compote for our biscuits too. Obviously, Green City has everything. But I try to stick close to South Loop Market because I do find a lot of Black-owned farms that are coming through that way. And 61st Street Market is another good one for that. Justin Lerias of Del Sur Farmers Market Move: Baby corn from Nichols Farm Every summer, Nichols has these tiny little baby corns that I just love to use and bake. It's so soft and you can just eat it with the cob. I think it's more subtle than regular corn, and it's the perfect canvas. Baby corn is so easy to saute and grill to make something exciting. Nichols has lots of miniature versions of vegetables so they have like a baby vegetable art show. I also love their baby eggplants and baby artichokes. Ryan Fakih of Beity Farmers Market Move: Ramps and garlic from Mick Klüg and Froggy Meadows Farm, blueberries and fresh blueberry juice from Joe's Blues I'm excited to start seeing the different colors come out. I'm excited to see life come back from winter to summer. Especially with Lebanese and Arab cuisine, it relies heavily on summer-y produce. That can get difficult because how do you make muhammara, a red pepper dish, if you want it outside of pepper season? Right now, ramps are almost over, but I've been enjoying them. I get mine from Mick Klüg and Four Star Mushroom. I'm excited for anything that comes out of Froggy Meadows; any mushrooms or shallots that Jerry gets, I love. I love Joe's Blues. They're a blueberry farm and they have freshly squeezed blueberry juice. Every visit, I get one. Before I even start the whole walk around the market, I go straight there and get a juice. It shoots up through your blood and wakes you up for the whole trip. For me, the most important part of the farmers market is making sure you're fermenting and pickling the ingredients so it lasts you throughout the year. In Lebanon, we call it mouneh, this fermenting and pickling of items for the winter so you make it through the winter. It's a means of survival and a way that we cherish our plants. In my world, it's beautiful to carry on that history. It's also very sustainable; you're saving food instead of buying more than you can cook and throwing it away. And if you buy garlic from the market, you can plop the bulbs in the soil to grow your own. If you have a garden, you better be gardening. Even when I was living in France and I was in my studio, I'd still grow a bunch of things out of windows and share them with everyone. When we know how to make things for ourselves and share it with others. I think it's a beautiful thing. Diana Dávila of Mi Tocaya Antojeria Farmers Market Move: Melons from Geneva Lakes Produce We get ours from Geneva Lakes Produce — a lovely, hardworking family at Logan Square Farmers Market. We hosted them during the pandemic on our patio. And Los Rodriguez Farm is another lovely family. I also love Seedling and Nichols Farm at Green City. I put onions in everything, so I'd say I'm excited about the allium family. Chiles are also my favorites to get at the farmers market. But I think one of the special things that the Midwest has that doesn't get enough attention is melons. It's one of the only tropical-ish flavors that you can really have here. And I always get them all, but especially rare varietals. Pharaohs in Egypt loved melons, you know? They have pictures of melons, and I think that's so cool. I love watching people's faces when they have actual melons that are grown by small farmers because so much of the fruit that people get at the store is just complete bastards, you know what I mean? Like, some people didn't even know that melons are supposed to have seeds because they make these seedless melons for mass consumption, and that makes other melons have less and less seeds in general. I also buy heritage chicken from farmers markets because I can't stand bullshit chicken, where they rob them of the molecular part of their ingredients with all these chemicals and unnatural practices. But back to melons, once you take them home, you can make agua fresca. It's such a cultural thing for us back in Mexico, making a beautiful, fresh fruit water. You don't need to add sweetener, but you can. I don't really like regular sugar because it's not the best for you. You could use agave or honey. You could use sorghum, you could use beet sugar, you could use maple syrup if you want. The real stuff. And melon is also really good for ceviches. It has all this beautiful water content that lends itself really well to aguachiles. And whatever you get from the market, try pickling it. Erick Williams of Virtue Farmers Market Move: Sorrel, torpedo onions, and root vegetables from Nichols Farm, the South Shore Market, and Bronzeville Boxville Market I love sourcing from Nichols Farm. They consistently offer a wide variety of high-quality, seasonal produce. I also keep an eye out for small-batch growers at the South Shore Market and the Bronzeville Boxville Market, where you often find gems that reflect the flavor and soul of the South Side. Supporting South Side farmers markets is about equity and community investment. These markets not only bring fresh, nutritious food to neighborhoods that need it, but they also support local growers and food entrepreneurs who often don't have the same access to visibility or resources. The produce is just as beautiful, the stories behind the vendors are powerful, and the impact is deeper when we circulate our dollars locally. We need to uplift all of Chicago, not just the parts that already get attention. What I'm excited about … sorrel has this beautiful, bright citrusy flavor — try blending it into a pesto with sunflower seeds and olive oil, or stir it into scrambled eggs or warm grains like farro or couscous to bring some acidity and freshness. With torpedo onions, I love grilling them whole until tender, then drizzling with olive oil and vinegar for a simple side. They also make a fantastic onion jam when slow-cooked — a great addition to burgers, sandwiches, or even a roasted veggie plate. Beets, turnips, and rutabagas are staples for us. Beets can be roasted with a bit of honey and thyme, or shaved raw into salads for texture. Turnips, especially the small Hakurei variety, can be sautéed with garlic and finished with lemon zest. And rutabagas are underrated; mash them like potatoes with butter and herbs, or cut them into wedges and roast until crisp. They're hearty and grounding, perfect for both comfort food and creative dishes. Paul Virant of Gaijin , Vistro Prime , and Petite Vie Farmers Market Move: Endive from Nichols Farm and Mick Klüg For me, it's pretty easy. I'm always most excited about the things you can't get at the grocery store. In the springtime, it's ramps and other spring alliums that are hard to find in the store. As you move into the summertime, it's really hard to find really good fruit in the grocery store. And the fruit that we do see comes from pretty far away, but there's a cost to that. Strawberries are picked under-ripe, and they turn red on their travels out to Chicago. I also love shelling beans, like cranberry beans, lima beans, or fresh black-eyed peas. Even regular kinds of lettuce, arugula, spinach — all that stuff is just more beautiful at the farmers market. If you're buying heartier greens in the fall from some of the local farmers, like spinach or kale, because they can handle the colder weather, that's the stuff that's been nipped by a frost, so it gets better and gets sweeter. Some of those greens, they've kept them in the ground, and they get sweeter as the nights get colder. Then they have interesting greens, like all the radicchios and the endives, the treviso — the bitter greens. Surprisingly, they have a kind of sweetness to them as well, so they're nice raw in a salad. I also like endives quickly charred in a hot pan, maybe with some garlic. I like them slowly braised in the oven with some orange halves and zest, maybe a little wine. If you have dandelion greens or kale, I like doing a conserva-style where you're slowly cooking them with garlic and anchovies in olive oil, maybe some chile flakes, and then finish them with a splash of vinegar or lemon juice. And they'll keep longer because of all the oil. And at Gaijin, we do a lot of Japanese-inspired pickles, and one is like a quick kind of ferment of mustard greens or chrysanthemum greens. The farms that have been pretty consistent in my world would be the Nichols Farm, Mick Klüg Farm, Ellis Family Farms, Iron Creek Farm, and there are a lot of others too. I like River Valley Ranch's mushrooms, Finn's Ranch for meat and eggs (they have duck eggs too). I love Jake's Country Meats. When they're at the market, I make sure to bring my Yeti strap cooler and buy a whole chicken, get some pork, good stuff I can make at home. Oliver Poilevey of Mariscos San Pedro , Le Bouchon , Obelix , and Taqueria Chingon Farmers Market Move: Summer tomatoes from Froggy Meadows I'm most excited for the summer tomatoes. I'll put them on everything. The really good ones are only here for a little while, and I don't really use the other ones that much. Nothing ruins a February sandwich more than a hard tomato. My friend Jerry at Green City Farmers Market in Lincoln Park, from Froggy Meadows, he's the tomato whisperer. Put tomatoes in everything you can think of, but definitely salads. And make sauces and salsas with them. You can also just slice them and eat them with salt and pepper. Leigh Omilinsky of Daisies Farmers Market Move: Strawberries, sweet black cherries, and sugar cube melons from Mick Klüg Farms, Quince from Oriana Orchard and Nursery We wait six months or however long for strawberries. Those are always the best. They're always the highlight for me. Because I have my strawberry items planned in my head in March, when I'm actually ready for them. But we don't get them until the first week of June. We get the majority of our fruit from Mick Klüg. I love them. I've worked with them for more than 15 years. I watched Abby's kids grow up. So it's cool to go and see how they've expanded. But I always look forward to the first strawberries. Then everything happens in rapid succession. All of a sudden, everything is here, at least fruit-wise. Sweet cherries are always fun for me because the season can be like two weeks. And then it's done, so I need to find something that really showcases them. Those sweet black cherries are so fleeting. And black raspberries, too, are so fleeting. I used to know in the city where there are some secret spots where you can pick them. I think generally speaking, with produce that is so special, we know our farmers, we know where they come from, we know what it takes to get there. The less we muck it up, the better. So we are jamming and preserving, and pickling all summer. Then, always like in August, the sugar cube melons I love. The little teeny yellow cantaloupe-looking ones. Those are great. I always make a sous vide out of those because, like it's two ingredients and that's it. And that's just perfect as is. Later into fall, I always want to do something with quince from Oriana. Bring a bag. Take your time. Talk to your farmers. These are the people that put everything they have into this. And for the most part, I can't think of a single one that's not willing to answer any questions. Ask them what's coming up next. Ask them what they're excited about. Ask them what they would do with it. They want to educate you. They want to have you enjoy their product as well. Jenner Tomaska of Esme and The Alston Farmers Market Move: Medlar and a strawberry smoothie from Seedling Fruit Peter from Seedling Fruit is amazing. He's been a long-time supporter of me, and he's an avid diner; he really stays in touch with the chef community. He's able to curate and plan for the following year if there's something special or unique you want to do. His stand at Green City Market also makes smoothies; my favorite is strawberry when they're in season. Right now, I'm looking forward to rhubarb. It's such a small season and small window, so we usually bulk up on it. But he also does medlar, which is just kind of an out-of-the-norm fruit that people don't really buy because it's kind of a pain in the ass to process. Medlar is a small brown fruit, like three times the size of a blueberry. It's dark in complexion, and when you press the innards out of it, it almost tastes already cooked and caramelized. It's almost like a roasted apple pawpaw flavor. It does have some of the slightest astringency to it. You can turn it into ice cream, adding it to a vinaigrette or dressing to make it slightly more savory. Esme is like a block away from Green City in Lincoln Park, so I usually go with my kid, and he goes up to Seedling Fruit, and he'll eat a flat of blackberries in like 30 seconds. Arshiya Farheen of Verzenay Farmers Market Move: Strawberries, gold and black raspberries, and Jupiter grapes from Mick Klüg and Ellis Family Farms, pawpaws from Oriana's Our booth is very close to Nichols Farm, and soon as the ramps get done, you start getting garlic scapes, which is very fun. They have different varieties of allium that you can never see in a grocery store. But we are a bakery and I really believe that strawberries from the Midwest, especially Michigan, are the best in the entire country. If you try Mick Klüg farms or Ellis Family Farms or any other farm from Michigan, their strawberries are a whole different level. It's red through and through, it tastes amazing. They're the closest I have seen to the gariguettes, these tiny French strawberries that grow around spring. The strong flavor profile that a strawberry should have, unfortunately, gets lost in other conventional farming. I also love getting the apples, the peaches, and the pawpaws from Oriana's. Jupiter grapes from Mick Klüg, they're a good alternative to Concord grapes, but they have a deep muscat flavor, and I love to make open-faced tarts with them. Ireland tomatoes from Nichols and sungold tomatoes from Jerry [Boone at Froggy Meadow]. Black raspberries and gold raspberries from Ellis; they are really fragile, so you have to get them right when they bring it out and eat them soon. Oriana's pawpaws and the Asian pears she has are so good. I didn't know what a pawpaw was 10 years ago before we started going to the market. They remind me of some of the fruits back in India; they have a custardy flavor profile, and you don't have to do anything but scoop it out and eat it with a spoon. You can also do something savory with strawberries if you want to try something new. Get the green strawberries and pickle them. These interviews have been edited and condensed for clarity. Sign up for our newsletter.

Habitat for Humanity invites public to celebrate Davenport home dedication
Habitat for Humanity invites public to celebrate Davenport home dedication

Yahoo

timea day ago

  • Yahoo

Habitat for Humanity invites public to celebrate Davenport home dedication

The public is invited to help celebrate the dedication of Habitat Home #141 on Saturday, June 7, according to a news release. The brief ceremony will take place promptly at 10 a.m. at 1436 W. 8th St., Davenport. Guests can tour the home after the ceremony. This home build has been supported, in whole or in part, by federal award number 21.027 to the State of Iowa by the U.S. Department of the Treasury. The referenced award was a result of the American Rescue Plan Act. This was a unique opportunity provided to Habitat for Humanity affiliates across the state of Iowa, thanks to the work of Habitat of Iowa, the state support organization for local affiliates. This is the third home Habitat QC was able to build in Davenport thanks to these funds. Habitat's affordable home-ownership program is a long-term solution to the current affordable housing crisis. Habitat partner families must complete a minimum of 250 volunteer hours of sweat equity and attend mandatory home-ownership preparation classes with the support of a volunteer mentor. When their home build is finished, partner families purchase the home from Habitat with affordable monthly payments on a zero-interest mortgage. About HFHQC Habitat for Humanity Quad Cities is dedicated to building thriving communities. For more than 30 years, the local Habitat for Humanity affiliate has served low-income families with the construction of affordable homes. Habitat also operates a home repair program and an accessibility ramp program for low-income homeowners. Copyright 2025 Nexstar Media, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.

DOWNLOAD THE APP

Get Started Now: Download the App

Ready to dive into the world of global news and events? Download our app today from your preferred app store and start exploring.
app-storeplay-store