Stewed Nile perch

Ingredients

1 large (about 4 cups or 4 fists) Nile perch fish (any other types of fish)

1 medium size onion

3 medium sized tomatoes

5 tablespoons (5 full thumbs) of fat or oil

7 cups (7 fists) clean water

Iodized salt to taste

Nile perch is in the flesh food group (red) which means it helps with muscles and energy. But Nile perch also has a special nutrient that helps make a heart healthy and strong.

2 Food Groups

Steps

Clean cooking area, cooking bowls, and utensils with soap and clean water. Wash hands with soap and clean, running water. Wash all vegetables with clean water.

Chop all vegetables into small bite sized pieces Put 4 cups (4 fists) of clean water and iodized salt in a pot. Bring it to a boil. Add the fish to the boiling water.

In a separate cooking pot, heat the fat or oil; add the onions and cook until they are soft and golden brown

Add tomatoes to the onions, stir and cook until they are soft.

Transfer the cooked onions and tomatoes into the boiling fish and stir.

If you are cooking over gas, kerosene, jiko or fire, and lower the heat. Continue cooking until the fish falls apart.

Recipe continues on the next page.

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

Separate the flesh from bones. It is very important that there are no bones left in the fish because children can choke on them.

Wash your hands and your child’s hands with soap and clean water before feeding your child.

Recommended additions for dietary diversity:

Cooked sliced plantains

3

3 2 Chopped and cooked pumpkin

Sliced ripe banana

Helpful Hints

• At this age, your child should be eating about ¾ cup (3 cupped handfuls) of food at each meal and a snack.

• 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 thoroughly before feeding it again to your baby.

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