cooking demonstration report 2

Laisamis Sub-County Food & Nutrition Security And Resilience

Enhancement Project (FONSAREP)

Cooking demonstration draft report

30th May– 10th June 2016

Prepared meals during cooking demonstration in Korr

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)

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

Merille

Lontolio

Lependera

Ngurnit

Korr

baalah

DETAILS OF SPECIFIC TRAINING

Day: Monday

Date: 23rd may, 2016

Location: Merile

Group name: Namayana women group

Number of participants: 18

Trained on:

Sweet potato chapatti

Pawpaw jam

Sorghum uji

Day: Tuesday

Date: 24th may 2016

Location: Merile

Group name: Naretukon women group


Trained on:

Sorghum pilau

Sorghum uji

Pawpaw jam

Day: Wednesday

Date: 25th may 2016

Location: Merille

Group name: Umoja and Usafi women group


Trained on:

sweet potato chapatti

pawpaw jam

sorghum uji

Day: Thursday

Date: 26th may, 2016

Location: Merille

Group name: Naningo women group


Trained on:

sorghum githeri

pawpaw jam

sorghum uji

Day: Friday

Date: 27th may, 2016

Location:Lontolio

Group name: Mengati women group, sirapan sirgarogaro women group


Trained on:

sorghum cake

sorghum uji

Day: Monday

Date: 30th may 2016

Location: Ngurnit

Group name: Golbo group/Naingetu women group


Trained on:

sorghum ugali

sorghum uji

pawpaw jam

Day: Tuesday

Date: 31st may, 2016

Location: Ngurnit

Group name: Ndoto women group


Trained on:

sorghum pilau

sorghum uji

pawpaw jam

Day: Wednesday

Date: 1st June, 2016

Location: Ngurnit

Group name: Saigor and andiakache women gruop


Trained on:


sorghum uji

meat preservation

Day: Thursday

Date: 2nd June, 2016

Location: lependera

Group name: mengati women gruop


Trained on:

cowpeas stew

sorghum anjera

sorghum uji

Day: Friday

Date: 3rd June, 2016

Location: Lependara

Group name: Mengatu women group


Trained on:

sorghum cake

sorghum uji

Monday 6/6/2016 at korr mobilization

Day: Tuesday

Date: 7th June, 2016

Location: Korr

Group name: Buuri Dakhane women group


Trained on:

sorghum cake

sorghum uji

pawpaw jam

Day: Wednesday


Location: Korr

Group name: Tirim kii waakh women gruop


Trained on:

sorghum pilau

sorghum uji

pawpaw jam

Day: Thursday


Location: Korr - Balaah

Group name: Saale wakhume women gruop


Trained on:


pawpaw jam

sorghum uji

green gram stew

Day: Friday


Location: Korr- Balaah

Group name: (Lilimog) mataarba women group


Trained on:

Sorghum mandazi

sorghum uji

cowpeas stew

meat preservation

THE ACTUAL PROCESS

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.

WINNING 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 and ilk 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.

Report written by:

Victor Kamadi Bill

Project Officer-Food Security

Laisamis ADP-Marsabit Cluster

World Vision Kenya

cooking demonstration report 2

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