Add salt to taste to the dehulled and cooked beans 2 Mash the dehulled and cooked beans using a cooking stick 3 Simmer (at very low heat) for a 3-5 min if necessary 4 Cool and serve
Suitable for Children 6 to 24 months The sick The elderly
Adding the spices to cooked beans
? Beans, dehulled and cooked -2 cups Dish/bowl/basin/bucket ? Onion, medium size – 1 Pot ? Tomatoes, medium size – 2 Pan for frying ? Curry powder, ½ teaspoon Cooking stick ? Cooking oil 3 tablespoons Knife ? Salt
1 Peel off the tomatoes skin by putting them in boiling water and cut in small pieces 2 Chop the onion in small pieces 3 Put the curry powder on a hot pan or pot and turn 4 Add cooking oil, onion, and tomatoes and fry until the mixture is cooked. 5 Add salt to taste
6 Add the spice-mix to the dehulled and cooked beans and then mash to a smooth paste/puree 7 Simmer for 3-5 minutes if necessary and remove from fire 8 Cool and serve with Nshima or rice
Suitable for Children 24 months and above and Adults Note: Not suitable for people allergic to spices
Ingredients • ¼ cup dried small fish powder • 1 cup sorghum meal • ¼ cup pounded groundnut • ½ cup sweet potato flour • Sugar to taste
Preparation 1. In a bowl, mix the sorghum meal, pounded groundnut, sweet potato flour and dried fish powder. 2. Mix 2 cups of water with the porridge mix and make a smooth paste. 3. Boil 6 cups of water in a pot. 4. Add the paste to the boiling water and mix until smooth. 5. Cook for 15 minutes and add sugar to taste. 6. Serve in a clean bowl.
Cost: ZMW 6.50
Recommended usage • For children aged 6–23 months, the porridge can be prepared as a meal. • For pregnant and lactating women, as well as other members of the household, it can be consumed for breakfast or as a snack between meals.
Ingredients • 2 tablespoons dried small fish (e.g. kapenta, chisense, dagaa) powder • 3 tablespoons soya bean meal • 1 tablespoon dried leafy green vegetable powder (cassava leaves) • ½ cup ground millet • ½ teaspoon salt • Sugar to taste
Preparation 1. In a bowl, mix the soya bean meal, cassava leaf powder, dried fish powder, ground millet and salt. 2. Mix 1 cup of water with 1 cup of porridge mix and make a smooth paste. 3. Boil 3 cups of water in a pot. 4. Add paste to the boiling water and mix until smooth. 5. Cook for 15 minutes and add sugar to taste. 6. Serve in a clean bowl.
Cost: ZMW 5.50
Recommended usage • Serve the porridge for breakfast or as snack in be.tween meals
Ingredients: 1 cup cassava meal ½ cup pounded roasted groundnuts 2-4 teaspoons shredded/ pounded green leafy vegetables 4 cups water 1 light two-finger pinch of salt1 A little sugar to taste
1 Four light two-finger pinches of salt are equivalent to 1 gram according to the community level trials undertaken in November 2004
a.Mix cassava flour with pounded roasted groundnuts b.Boil 3 cups of the water c.Mix the remaining cup of water with the cassava flour-pounded groundnuts mixture and make a smooth paste d.Add the paste to the boiling water and mix well until smooth e.Add the pounded vegetables and cook for 3-4 minutes f. Add a little sugar and salt to taste and serve
Ingredients: 1 cup cassava meal ½ cup bean flour 2 teaspoons palm oil 4 cups water 1 light two-finger pinch of salt A little sugar to taste a. Put 3 cups water and bean flour into the pot, mix well and bring them to boil b. Cook the mixture for 20-25 minutes c. Add salt and sugar to taste d. Add palm oil e. Add the cassava flour, mix well and serve Preparation of bean flour: Option 1: • Put water in a pot and bring to boil • Sort the beans and put them into the boiling water • Cook the beans until soft enough to peel (30-40 minutes) • Remove the outer skin (seed coat) and partially dry the beans • Pound, sieve and dry the flour well Part III: Recipes for April to August 25
Option 2: If the mothers workload is heavy and there is adequate sunshine, she can do the following: • Thoroughly dry or roast the beans on low heat; • Pound the beans and remove as much of the outer skin as is possible • Continue pounding the crushed beans into flour and sieve NB: Cook the bean flour for 25-30 minutes before adding the cassava flour