Pigeon pea stew (Mchuzi wa Mbaazi)

Ingredients

7 cups (7 fists) cooked pigeon peas and the water peas were cooked in (other beans could be used here as well, see recipe on page 59)

1 medium size onion

2 tomatoes

3 tablespoons (3 full thumbs) cooking fat

Iodized salt to taste

Clean water (enough to cover peas)

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 vegetables.

Chop onions and tomatoes..

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.

Add the cooked pigeon peas and stir. Add enough clean water to cover the peas. Add salt and stir.

Recipe continues on the next page.

Cover the pot and bring to a boil. Cook until pigeon peas are hot. Stir mixture.

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

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

When I had leftover food it would get ants in it or have a bad smell. To prevent wasting food or getting my family sick, now I cook smaller amounts so I don’t have food left over. If there is leftover, I cover it and store it for 4 hours only. I also make sure to reheat the food so it is hot before I serve it again.

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.