Arrowroot stew

Ingredients

3 arrowroots

4 potatoes

3 carrots (or pumpkin)

3 medium sized tomatoes

1 medium size onion

1 orange

5 tablespoons (5 full thumbs) of fat or oil

6 cups (7 fists) clean water

Iodized salt to taste

Steps

Recipe continues on the next page.

3 Food Groups

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 Heat the fat or oil in a cooking pot; add the onions and cook until they are soft and golden brown.

Add tomatoes, stir, and cook until they are soft.

Stir in the arrowroot, carrots, or pumpkin and 4 cups (4 fists) of clean water.

Stir in potatoes and iodized salt. Cook the mixture stirring occasionally.

Add the remaining 2 cups (2 fists) of clean water and cover.

If you are cooking over gas, kerosene, jiko or fire, lower the heat. Cook until you can easily pierce the vegetables with a fork.

Add juice from the orange and stir. Let stew cool before serving so you do not burn your baby’s mouth.

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

Recommended additions for dietary diversity:

Minced meat

Cooked bean

Shredded and cooked dark leafy vegetables

3

4 4

I used to cut up all my vegetables before washing them. But I learned that when you wash matters. You should always wash your hands, the knife and cutting area first. Then wash the vegetables before cutting them.

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.