Stir-fried Amaranth leaves (Terere)

Ingredients

2-3 bunches of amaranth leaves (10 cups chopped)

2 medium sized tomatoes

1 medium size onion

2 tablespoons (2 full thumbs) of fat or oil

Iodized salt to taste

My wife told me that amaranth leaves and other dark green leafy vegetables are important for my children so I grow them on my shamba.

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 the vegetables with clean water.

Chop all vegetables into small 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.

Mix in the amaranth and iodized salt.

Recipe continues on the next page.

If you are cooking over gas, kerosene, jiko or fire, lower the heat. Cook until the mixture is hot throughout.

The amaranth leaves should be soft, and easy to eat.

Let mixture 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 liver

3 2 3 Sliced ripe avocado Cooked rice

Stirred-fried amaranth leaves are a favorite in my house but they only have two food groups so I always add some foods from other foods groups .

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.