Liver stew

Ingredients

¼ kilogram (1 fist) of liver

1 onion

1 large tomato

½ cup (½ fist) milk

1 tablespoon (1 full thumb) fat or oil

Iodized salt to taste

1 cup (1 fist) clean water

3 Food Groups

Steps

Recipe continues on the next page.

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

Chop tomatoes and onions into small pieces.

Wash the liver with clean water and cut into small pieces.

Put the liver into a container and cover with milk. Put a cover on the container and let soak for 30-60 minutes. Soaking the liver in milk removes the bitter flavor making it more tasty to children.

Drain the milk and put the liver into a cooking pot, add ½ cup (½ fist) of water, and boil until tender.

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

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

Add the liver and remaining ½ cup (½ fist) water to the onions and tomatoes and mix well.

If you are cooking over gas, kerosene, jiko or fire, lower the heat. Cook until the ingredients are well mixed.

Remove from the heat. Let 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.

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.

Recommended additions for dietary diversity:

Matoke 4

Beans 4 4

Cooked amaranth