Germinated Grain Porridge

Ingredients

1cup (1 fist) of grain

Steps

2 cups (2 fists) of clean water

Clean cooking area, any containers you will use, including pots, and utensils with soap and clean water. Dry the utensils.

Wash hands with soap and clean running water.

Sort the grain (this can be wimbi or any other grain) to remove any stones and mud clots. Rinse grains.

Put the grain in a pot and cover with clean water. Soak for 24 hours.

Drain and put the grain in a clean jute bag, osinde grass, or banana leaves.

Store in a dark warm place and leave for 2 to 3 days until the grain germinates.

If the grains grow fuzz on them, it means the grains have sat too long and are rotting. Throw them away.

Thinly spread germinated grains on a clean cloth and sundry the germinated grain in an area away from animals and children to avoid contamination. Grains should be stirred occasionally. They are dry when there are no damp spots on the cloth.

Grind grains into flour.

Boil 1 cup (a fist) of water in a pot.

While the water is boiling, put 1 cup (a fist) of the germinated flour in a separate bowl with 1 cup (1 fist) of water and stir to make a paste.

Slowly add the paste to the boiling water while stirring.

Continue to stir the mixture until it thickens to the correct consistency for your baby’s age.

Recipe continues on the next page.

Remove from the heat. Let porridge cool before serving so you do not burn your baby’s mouth.

Wash your hands and your baby’s hands and face with soap and clean water before you feed the baby.

Recommended additions for dietary diversity:

Mashed watermelon

Mashed fish

Mashed boiled egg

Dried and ground dark green leafy vegetables

Add a healthy fat like vegetable oil (1 teaspoon or 1 thumb tip)

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Helpful Hints

• For children aged 6 months, the porridge should be thick, smooth, and well mashed. It should not run off the spoon. For children aged 7–8 months, the porridge should be thicker.

• If you have extra food, you can feed it to other children or store it in a covered container for NO MORE THAN 4 hours. If you store the food, be sure to heat it so it is hot (not just warm) before feeding it again to your baby.

• Continue breastfeeding on demand until your baby is 2 years old or older.

Mashed Irish potatoes with ground green leafy vegetables

Ingredients

Boiled or steamed Irish potatoes (see recipes on pages 60 or 61)

Dried ground green leafy vegetables (see recipe on page 65)

Iodized salt to taste

Steps

1 teaspoon (1 thumb tip) fat or vegetable oil

Clean cooking area, any containers you will use, including pots, and utensils with soap and clean water. Dry the utensils.

Wash hands with soap and clean running water.

Add the fat or vegetable oil, iodized salt, and ground dried green leafy vegetables to the boiled or steamed potatoes. Mash the mixture.

Let potatoes cool before serving so you do not burn your baby’s mouth.

Wash your hands and your baby’s hands and face with soap and clean water before you feed the baby.

2 Food Groups

Helpful Hints

• If you have extra food, you can feed it to other children or store it in a covered container for NO MORE THAN 4 hours. If you store the food, be sure to heat it so it is hot (not just warm) before feeding it again to your baby.

• Continue breastfeeding on demand until your baby is 2 years old or older.

Recommended additions for dietary diversity:

Mashed cooked tomato for children

6 months of age

Minced cooked tomato for children

7–8 months of age

Orange juice squeezed from an orange, not canned juice

Mashed lentils

Dried, ground leafy green vegetables are easy to make with any dark green leafy vegetables and can be stored for 6 months.

I add them to recipes for the whole family. It’s an easy way to make meals healthier.

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