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Purees 1. Bean Puree
  1. Ingredients Utensils Process
  2. Dehulled and cooked beans – 2 cups Dish/bowl/basin/bucket Salt Knife Cooking stick Pot

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

Spiced Bean Puree

Ingredients Utensils
Process
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

Fish-Sorghum Porridge

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.

Fish-Millet Porridge

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

Cassava and Groundnut Porridge

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

Cassava and Bean Flour Porridge

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 mother’s 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

Fish soup

(To be served with soft nshima for the small child) Ingredients: 4 tablespoons of pounded fish (big or small fish) 2-4 teaspoons shredded/ pounded green vegetables 2 tablespoons of palm oil or salad oil 1 tomato ½ onion 1 light two-finger pinch of salt a.Prepare the fish flour as indicated in the maize and fish porridge recipe above. Cut the tomato and onion b.Put the oil in a pot and fry the onion and tomato for 3-4 minutes c.Add the pounded fish d.Add the pounded vegetables and salt e.Cook for 3-4 minutes f. Feed the small child with the fish soup and soft nshima NB: This recipe is highly appreciated and provides an alternative to the cassava or maize with fish porridge.

PUMPKIN FRITTERS

INGREDIENTS
1 cup mashed cooked pumpkin 1 cup wheat flour 2 eggs 1 teaspoon baking powder 1 small pepper 1 small onion Salt to taste
METHOD
1. Chop pepper and onion 2. Mix mashed cooked pumpkins, chopped pepper and onion in a bowl 3. Break eggs in a cup and beat well 4. Add beaten eggs, flour and baking powder to the mixture 5. Mix well to a thick consistency dough 6. Scoop dough using a spoon and fry in hot oil until golden brown 7. Serve as a snack

MUSUKA (Roasted Groundnuts)

INGREDIENTS
2 cups groundnuts 1 tablespoon water ½ teaspoon salt
METHOD
1. Select good whole groundnuts 2. Roast groundnuts in a frying pan on low heat, turning them continuously 3. Dissolve salt in water and pour on the groundnuts 4. Continue roasting until dry 5. Serve as a snack.

Rich in protein and energy.

SOYA MASH RELISH

1 cup soya beans 2 eggs 2 green peppers 2 tomatoes 1 onion 2 tablespoons cooking oil Salt to taste
METHOD
1. Pound the boiled soya beans into a mash 2. Put the soya mash on a frying pan 3. Place the frying pan on heat while turning continuously until the water dries out 4. Add cooking oil and continue frying until light brown 5. Chop tomatoes, onion and green pepper, 6. Add salt, chopped tomatoes, onion and green pepper to the fried soya beans 7. Cook for about 5 minutes 8. Break the egg in a cup to make sure that it is fresh. 9. Add the egg to the soya bean mixture and stir well 10.Serve as a relish
Rich in proteins and vitamins.

Rich in proteins and vitamins.

COWPEA RELISH

INGREDIENTS
2 handful immature fresh cowpea pods 2 tomatoes 1 onion ½ cup water 2 teaspoons cooking oil Salt to taste
METHOD 1. Wash the cowpea pods in clean water 2. Cut the cowpea pods into pieces 3. Put the water in a medium pot and place on heat to boil 4. Put the cowpea pods and add cooking oil Let it cook for 5 minutes 5. Chop onion and tomatoes 6. Add salt, chopped onion and tomato 7. Cook again for 5–10 minutes 8. Serve with nshima or rice
Rich in proteins and vitamins and minerals.

Sweet potato and groundnut porridge

Ingredients: 3 medium size sweet potatoes ½ cup pounded roasted groundnuts 2-4 teaspoons shredded/ pounded green leafy vegetables 1 light two-finger pinch of salt 2¼ cups water a.Boil 3 medium size sweet potatoes and remove the skin b.Mash the sweet potatoes into a smooth paste c.Add the pounded groundnuts d.Add the shredded vegetables e.If necessary (depending on the type of sweet potatoes): • add little water to make the paste soft enough for the child; and • heat for 3-4 minutes while stirring constantly.

MAKONDOLE RELISH (Dried pumpkin pieces)

INGREDIENTS
2 cups dried pumpkin pieces 1 cup pounded groundnuts 4 cups water 1 medium tomato 1 medium onion Salt to taste
METHOD
1. Break the dried pumpkin into small pieces 2. Soak in warm water for 5–10 minutes 3. Wash the pumpkin pieces and put in a medium sized pot 4. Add water and boil for 20–30 minutes 5. Chop tomatoes and onion 6. Add salt, pounded groundnuts, chopped tomatoes, onions and stir to mix well 7. Cook for 10–15 minutes 8. Serve as a relish.

Rich in proteins, vitamins and minerals.

CHICKEN MUSHROOM SOUP

INGREDIENTS
2½ cups sliced fresh mushrooms 2 medium sized chicken pieces 6 slices ginger 2 onions 2 tablespoons lemon juice or 1 tablespoon vinegar 3 cloves garlic 2 tablespoons cooking oil 10 cups water Salt to taste
METHOD
1. Remove bones from the chicken and cut it into small pieces 2. Put cooking in a big pot and heat 3. Fry ginger and garlic in the oil 4. Remove the fried ginger and garlic mixture and set aside on a plate 5. Fry the chicken pieces in the same pot 6. Put the ginger and garlic mixture, mushroom to the fried chicken. Mix well 7. Add 10 cups of water and boil slowly on low heat for 1 hour 8. Chop onions 9. Add chopped onions and lemon juice or vinegar to the boiling pot. 10.Stir occasionally until a thin layer or skin appears on top 11.Serve hot
4

Cassava and bean flour porridge

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 mother’s 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

Cassava and fish porridge

Ingredients: 1 cup cassava meal ½ cup of pounded fish (big or small fish) 2 teaspoons of palm oil or salad oil 4 cups water 1 light two-finger pinch of salt A little sugar to taste a.Prepare the fish flour as indicated in the maize and fish porridge recipe above b.Put 3 cups water and the fish flour into the pot and bring them to boil c.Cook the mixture for 5-10 minutes d.Add salt and sugar to taste e.Add palm oil/salad oil f. Add the cassava flour, mix well and serve.