This document summarizes a cooking demonstration training held in Laisamis, Kenya to teach nutrition and food preparation skills. The training covered topics like preparing balanced meals, food hygiene, and food preservation methods. Groups of women were taught how to make dishes from locally available ingredients like sorghum and green grams. Recipes demonstrated included sorghum pilau, uji, ugali and cake. The training aims to improve nutrition security and resilience to drought in the region.

1. 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

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)
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

3. 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

4. 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

5. 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

6. 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.

7. 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.

8. 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.

9. 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.

10. 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

11. 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

12. 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

13. Naretukon and Namayana women groups preparing pawpaw jam
A child
enjoying
the
prepared
pawpaw
jam

14. 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.

15. Report written by:
Victor Kamadi Bill
Project Officer-Food Security
Laisamis ADP-Marsabit Cluster
World Vision Kenya