Cooking Demonstration report 2

1. Laisamis Sub-County Food & Nutrition Security And Resilience
Enhancement Project (FONSAREP)
Cooking demonstration draft report
30
th
May– 10
th
June 2016











Prepared meals during cooking demonstration in Korr

Implemented by

2. 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

3. DETAILS OF SPECIFIC TRAINING
Day: Monday
Date: 23
rd
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: 24
th
may 2016
Location: Merile
Group name: Naretukon women group
Number of participants: 11
Trained on:
 Sorghum pilau
 Sorghum uji
 Pawpaw jam

Day: Wednesday
Date: 25
th
may 2016
Location: Merille
Group name: Umoja and Usafi women group
Number of participants: 23
Trained on:
 sweet potato chapatti

4.  pawpaw jam
 sorghum uji


Day: Thursday
Date: 26
th
may, 2016
Location: Merille
Group name: Naningo women group
Number of participants: 25
Trained on:
 sorghum githeri
 pawpaw jam
 sorghum uji

Day: Friday
Date: 27
th
may, 2016
Location:Lontolio
Group name: Mengati women group, sirapan sirgarogaro women group
Number of participants: 14
Trained on:
 sorghum cake
 sorghum uji

Day: Monday
Date: 30
th
may 2016
Location: Ngurnit
Group name: Golbo group/Naingetu women group
Number of participants: 13
Trained on:

5.  sorghum ugali
 sorghum uji
 pawpaw jam


Day: Tuesday
Date: 31
st
may, 2016
Location: Ngurnit
Group name: Ndoto women group
Number of participants: 11
Trained on:
 sorghum pilau
 sorghum uji
 pawpaw jam

Day: Wednesday
Date: 1
st
June, 2016
Location: Ngurnit
Group name: Saigor and andiakache women gruop
Number of participants: 17
Trained on:
 sweet potato chapatti
 sorghum uji
 meat preservation

Day: Thursday
Date: 2
nd
June, 2016
Location: lependera
Group name: mengati women gruop
Number of participants: 27

6. Trained on:
 cowpeas stew
 sorghum anjera
 sorghum uji


Day: Friday
Date: 3
rd
June, 2016
Location: Lependara
Group name: Mengatu women group
Number of participants: 19
Trained on:
 sorghum cake
 sorghum uji

Monday 6/6/2016 at korr mobilization

Day: Tuesday
Date: 7
th
June, 2016
Location: Korr
Group name: Buuri Dakhane women group
Number of participants: 23
Trained on:
 sorghum cake
 sorghum uji
 pawpaw jam

Day: Wednesday
Date: 8
th
June, 2016

7. Location: Korr
Group name: Tirim kii waakh women gruop
Number of participants: 18
Trained on:
 sorghum pilau
 sorghum uji
 pawpaw jam

Day: Thursday
Date: 9
th
June, 2016
Location: Korr - Balaah
Group name: Saale wakhume women gruop
Number of participants: 19
Trained on:
 sweet potato chapatti
 pawpaw jam
 sorghum uji
 green gram stew

Day: Friday
Date: 10
th
June, 2016
Location: Korr- Balaah
Group name: (Lilimog) mataarba women group
Number of participants: 18
Trained on:
 Sorghum mandazi
 sorghum uji
 cowpeas stew
 meat preservation

8. 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

9.  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.

10. 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.

11. 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.

12. 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

13.  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

14.  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

15.  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

16.  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