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Laisamis Sub-County Food & Nutrition Security And Resilience
Enhancement Project (FONSAREP)
Cooking demonstration report
9th – 20th May 2016
A cooking demonstration training in Kamboe (Naretukon and Namayana Mother Support Groups)
Implemented by
TRAINING AND DEMONSTRATION ON HOME ECONOMICS REPORT
Authors:
This report was written by MoALF- department of Home Economics and World Vision, with
team members as below:
MoALF
Mrs. Hawo Ailo Geldo-, Department of home economics
World Vision Kenya
Kamadi Victor- Project Officer Food Security
Project goal
Contribute to improved food and nutrition security and enhanced resilience to
droughts in Laisamis Sub- County by 2017
Objective 1.0: To improve food and nutrition security and income for 700 households in
Laisamis Sub- County by 2017
Objective 2.0: Improved nutrition status of children under five and pregnant & lactating
mothers (PLM)
Food and Nutrition Security And Resilience Enhancement Project (FONSAREP) is has
continued to address household food security and nutrition. Cooking demonstration provides a
place to gather and learn about the selection and preparation of different classes of foods while
maintaining hygiene and sanitation, nutritive value, and forms of utilization. Key nutritional messages being emphasized shared include, Minimum acceptable diet, Individual Dietary
Diversity Score, hygiene and sanitation (personal and environmental), exclusive breastfeeding,
weaning as well as food storage and preservation
Training objectives
To prepare all foods hygienically and minimize food loss
To plan meals for both small and large family by drawing menus and budgeting and
paying attention to meal balance, color and temperature variations.
To carry out thorough and general cleaning procedures in their houses and homes
To have standard balance diet in every meal
Area covered
Laisamis town
Groups’ name
1. Beercheba mothers group
Members trained 15
Trained on
sorghum pilau
Sorghum uji
Winning balance diet
2. Salmate group
Members trained 14
Trained on
Sorghum ugali
Sorghum uji
Pawpaw jam
3. Narapuate women group
Members trained 20
Trained on
Sorghum cake
Sorghum uji
Sukuma wiki preservation
Winning balance diet
4. Lchoro women group
Members trained 11
Trained on
Green gram chapati
Green gram stew
Sorghum uji
LONTOLIO AREA
1. Nkinapinap Lpusi women group
Members trained 14
Trained on 16/5/2016
Sorghum githeri
Sorghum uji
Pawpaw jam
2. Naningo kitachoni
Members trained 18
Trained on 17/5/2016
Green gram chapatti
Sorghum uji
Tea prepared
3. Nailepu women group
Members trained 14
Trained on 18/5/2016
Sorghum mandazi
Sorghum uji
4. Lembakuli women group
Members trained 20
Trained on 19/5/2016
Sorghum pilau
Sorghum uji
5. Ngiramat Marti Women group
logologo ward
Members trained 16
Trained on 20/5/2016
Sorghum pilau
Sorghum cake
Sorghum uji
SORGHUM PILAU
INGREDIENT
1kg polished sorghum
1 kg meat
¼ kg onion
¼ kg tomatoes
2 cloves garlic
Spices
4 tablespoonful cooking fat
Salt to taste
METHODS
Clean and wash the sorghum and cut the meat in to small pieces
Cook sorghum in water until soft
Chop the onions and the garlic
Fry the onion in the fat until golden brown and add the garlic and fry further.
Add the spice, add the tomatoes
Simmer for five minutes and finally add meat until soft
Add the sorghum and stir, allow the simmer until well cooked.
Serve hot with fruit to be balanced.
SORGHUM UJI
INGREDIENTS
2 Cups sorghum flours
8cups water
Salt for taste
1cup of milk
METHODS
1. Boil water
2. Add the sorghum flour until you obtain a porridge consistency.
3. Cook the porridge until ready.
4. Add salt, sugar, milk and blue-band.
5, serve hot or cold.
WEANNING BALANCE DIET.
INGREDIENTS.
1potatoes
1banana unripe
1/4bunches pumpkin leave.
1egg.
METHODS.
1. Boil the water
2. Peel the potato and banana, Clean the banana in salted water to avoid discoloration.
3. Wash and chop the greens.
4. with just enough water to cover the banana/potatoes/green mixture and the egg in that
order. Cover the pot and cook until the mixture are soft and the water dries up.
5. Mash the mixture and add the yellow egg, until the mixture is uniformly done. Adding
little milk and sieved the mixture Serve the child.
SORGHUM UGALI.
INGREDIENT.
1/2kg sorghum flour
1kg maize flour
8cups water.
METHODS.
1. Mix and stir the sorghum and maize flour.
2. Boil the water and add the flour stirring until the mixture thickens covers for 5 minutes.
3. Stir the mixture again until the mixture [ugali] rolls on the pot when turned.
4. Serve with green gram stew and fruits.
SORGHUM CAKE
INGREDIENTS.
4 cups wheat flour
2cups sorghum flour
1/2kg margarine
1/2kg sugar
5 egg
3 spoon baking powder
4 glass of water.
METHODS.
1. Stir all the flours baking powder together.
2. Cream margarine and sugar until flatty.
3. Add tightly beaten eggs one at a time.
4. Add a little flour after each egg addition and beat well.
5. Mix in half of the milk.
6. Fold in the flour .Add milk and more milk if necessary.
7. Pour into a greased sufuria/baking tin and bake until ready.
GREEN GRAM CHAPATTI AND GREEN GRAM STEW.
INGREDIENTS.
1kg green gram
1/4kg onions
1/4kg tomatoes
Mixed spices
Water
Cooking fat
Salt-garlic
METHODS.
1. Sort and clean the green grams.
2. Boil the green grams in the water until soft.
3. Measure the green gram 4cups and add 2cups of wheat flour and little salt.
4. mixed together the mixture a smooth.
5. Row the mixture on the board.
6. Put the span on the fire. When hot wipe it with an oiled cloth. Put the mixture onto the
pan and cooked until it become brown.
7. Serve with tea or sukuma wiki.
GREENGRAM STEW
METHODS;
1. Soft and clean the green grams.
2. Boil the green grams in water until soft.
3. Chop the onions, tomatoes and garlic.
4. Fry the onions in the fat until golden brown. Add tomatoes and spices and fry for 5
minutes while stirring the mixture.
5. Add the salt and look for ten minutes.
6. Add the cook green grams with the remaining cooking water a little water may be added.
If needed and salt to taste serve hot with sorghum ugali or sorghum anjera and banana.
MEAT PRESERVATION;
INGREDIENTS;
1. 1kg of meat
2. Cooking oil.
3. Salt.
4. ilik
METHODS.
1. Chop the beef and put in the pots and until the water dried up.
2. Add the cooking oil and cook until brown add garlic, ilk and salt.
3. Serve hot with tea in the breakfast.
SORGHUM GETHERI.
INGREDIENTS.
1kg sorghum 2 small tomatoes
1kg cowpeas paste
1/4tomatoes 1galic and salt.
1/4onions.
1kg potatoes Irish
Cooking oil
Kales 1 bunches.
METHODS;
1. Boil the sorghum and the cowpeas until done.
2. Peels and wash the potatoes
3. Chop into small pieces and add kales
4. Add the sorghum and cowpeas and cook until; ready
5. Chop the onions and garlic
6. Heat the cooking fat and fry the onion and the garlic until soft
7. Add tomato paste and mix well
8. Serve hot or cold
TEA PREPARATION
1/4kg sugar
Milk 4 packet
Tea leaves
Ilki for rose taste
METHOD
a. Boil water
b. Add sugar, tealeaves, milk until maximum boiling point reached
c. Serve hot with green gram chapatti.
SORGHUM MANDAZI
INGREDIENTS
2 cups of sorghum flour
4 of wheat flour
½ blue band
½ sugar
3 baking powder
4 eggs
ilki
4 packets milk
1 liters of cooking oil
METHODS
a. Sift the flours and baking powder together
b. Add blue band and sugar
c. Add lightly beaten eggs one at a time, milk and mix well until smooth
d. Roll on the board and cut in Small Square shape and cook in deep frying
e. Serve with tea or coffee
FOOD PRESERVATION
Refers to methods to extend shelf life of available foods so that they can be availed even
when they are out of the season. Some methods of food preservation include processing
and drying.
PROCESSING
Method of preparing foods to prolong the shelf life
JAM MAKING
Process of cooking fruit in sugar, these alters the texture and appearance of the fruit to a
paste jam usually used for spreading on bread.
TIPS ON JAM MAKING
Ensure it is not over cooked or neither undercooked
Steriled containers in which jam is to be stored
Glass jars are preferable
Strong plastic cans with lids can also be used
TESTS FOR JAM SETTING
Pick a little jam on the spoon and drop on a cold plate
Push the jam gentle with a finger and if the jam is ready wrinkle will show on the
surface of the cool jam
Ready jam will fall from the spoon I form of drops
If allowed to drop in water it should remain whole
JAM RECIPES
PAWPAW JAM
INGREDIENTS
3 cups pawpaw pulp
1 cup lemon juice
3 cups sugar
PROCEDURE
Mix all the ingredients and boil
Stirring frequently until thick
Test for readiness setting
Pour the jam in to clean container and cover immediately
OTHE FRUITS THAT JAMS CAN BE MADE FROM INCLUDE
Guava
tomato
DRYING
This is the removal of excess moisture from vegetables and other foods in order to increase
their shelf life. The vegetables and fruits that can be dried include kales, cowpeas, onions
carrots, bananas and many others but was of drying might be different
PROCEEDURE FOR DRYING VEGETABLES
Clean the vegetables and cut in desired sizes
Put some water to boil
Add some salt to boiling water
Remove water from the fire and deep the vegetables for 1 minute
Dip the vegetables in cold water to prevent further cooking
Spread the vegetables on a clean wire mesh or wooden trays and place in the sun
to dry
Once completely dry
Pack in a clean polythene bags seal and store in a dark place.
Conclusions
Best practices will be learnt, acquired and put to practice within the households, to promote
dietary diversity and a change in food consumption habits. It is also expected that, prepared
food will retain its dense nutrients from appropriate cooking to avail maximum adequate
nutrients to family members. Skills acquired also, can be used as a gateway to an IGA, for
example preparation of cakes, uji for sale, hence boosting group or household income. Hygiene
and sanitation both individual and environmental will help minimize outbreak of diseases.