A
Convoy of Hope
Cookbook
HOPE BEGINS WITH A MEAL
Feed the world, and they’ll keep changing it. Kids are the joy of every community. Together, you and Convoy of Hope are strategically investing at a critical time in their lives. By feeding children in schools and after-school programs, Convoy ensures kids are getting the nutrition they need. To create meals that are balanced, local nutritionists structure them to provide adequate carbohydrates, protein, fat, and calories.
Nutritious Meals
Many of the children engaged in the feeding program receive their only meal of the day from Convoy of Hope. That reality fuels Convoy’s commitment to addressing the problems of hunger and poverty simultaneously. Providing children with nutritious meals at their schools starts with building customized plans through the lens of asset-based community development for every neighborhood, city, and country where Convoy works.
OUR PURPOSE
Tip: Boost energy and nutrient intake by adding fruit, eggs, or ground nuts.
This cookbook showcases a collection of recipes from Convoy of Hope’s Children’s Feeding program across various African countries. Each dish represents the dedication and care of local communities working to nourish and empower the next generation. Thank you to all the volunteers and nutritionists who have graciously contributed their time and effort to this project, and to those who continue to serve their communities both locally and globally.
STANDARDS
The nutrition information presented in each recipe is for a single serving and is based on the Convoy of Hope Children’s Feeding standards.
REFINED SORGHUM THIN PORRIDGE
ESWATINI
Calories Carbohydrates Protein Fats
355 grams refined sorghum
3,000 milliliters water
115 grams brown sugar Ingredients
Directions
1. Combine the sorghum and 700 milliliters of water in a mixing bowl, stirring until a smooth paste forms.
2. In a large pot, bring the remaining water to a boil.
3. Gradually pour the sorghum paste into the boiling water, stirring continuously to prevent lumps from forming.
4. Allow the mixture to boil, then partially cover the pot to avoid boil-overs.
5. Simmer until the porridge reaches your desired consistency.
6. Serve warm with brown sugar to taste. This meal serves as a nutritious secondary meal to add for children who need additional calories. Makes 10 servings.
ESWATINI
Calories Carbohydrates Protein Fats
Ingredients Directions
695 grams tripe
2,000 milliliters water
10 grams salt
Optional:
110 grams chopped onion
90 grams chopped green pepper
5 grams minced garlic
1. Clean the tripe thoroughly with plenty of water and cut into desired pieces.
2. In a large pot, combine the tripe, optional ingredients (onion, green pepper, garlic), water, and salt.
3. Bring the mixture to a boil, then reduce the heat and simmer for 1 to 2 hours until the tripe is tender.
4. Serve hot with pap (maize porridge) to meet calorie and macronutrient needs. Makes 10 servings.
ESWATINI
Calories Carbohydrates Protein Fats
Ingredients
265 grams chopped amaranthus leaves
335 milliliters water
90 grams chopped onion
80 grams ground peanuts
75 grams chopped tomato
6 milliliters cooking oil
5 grams salt
Directions
1. In a pot, combine the amaranth, water, onion, ground peanuts, tomato, and cooking oil.
2. Season with salt and bring to a boil.
3. Reduce the heat and cook for 10 to 15 minutes, until the amaranth is soft.
4. Gently pound the mixture to blend the flavors.
5. Serve hot with pap (maize porridge) to meet calorie and macronutrient needs. Makes 10 servings.
MEET MDUDUZI
At just 7 years old, Mduduzi lives with his grandmother and faces numerous daily challenges, particularly when it comes to food. His father, who struggles with alcoholism, is unable to support him, so Mduduzi often depends on the generosity of those around him.
A Glimmer of Hope
Fortunately, Mduduzi finds a sense of hope in the school kitchen, where cook Thulisile whips up a delightful dish known as Amaranthus Relish. This salad, served alongside fortified rice, is a treat that brings smiles to the students’ faces.
Seasonal Nourishment
In summertime, amaranthus plants sprout naturally in local maize fields. Thulisile sometimes spends her mornings gathering this nutritious leafy green and turning it into a flavorful relish. The students love it — it’s not only packed with essential vitamins but also adds a burst of flavor to a meal, brightening Mduduzi’s day.
The Power of Community
“Seeing the children enjoy their meals is what motivates me,” Thulisile explains. Each serving of relish nourishes not just the children’s bodies but also their aspirations. When Mduduzi has a full stomach, he feels more confident in class and is eager to learn, reassured by the knowledge that he’s not alone in his struggles.
A Symbol of Care
For Mduduzi, the relish represents the love and support of his community. With every bite, he feels enveloped in the warmth of his school, understanding that together, they can face any obstacles that come their way.
ETHIOPIA
Calories Carbohydrates Protein Fats
Ingredients
8 cups water
2,500 grams rice
2 medium chopped onions
130 milliliters cooking oil
6 medium chopped carrots
600 grams shredded cabbage
14 eggs
Salt and pepper to taste
Directions
1. Add the rice and onions to a large pot of boiling water.
2. Cover the pot and cook for 20 to 30 minutes, or until the rice is tender.
3. While the rice is cooking, partially cook the carrots and cabbage in the oil in another pot until just tender.
4. Crack the eggs into the vegetables and cook until they are scrambled and fully cooked through.
5. Once the rice is done, mix the cooked vegetables and scrambled eggs into the rice. Stir well to combine all ingredients.
6. Adjust seasoning with salt or spices if needed.
7. Serve warm and enjoy! Makes 10 servings.
AMBASHA ( INJERA ) WITH VEGETABLES ETHIOPIA
Calories Carbohydrates Protein Fats
Ingredients
1.6 kilograms potatoes
1 medium chopped onion
5 medium chopped tomatoes
4 medium chopped carrots
1.2 kilograms shredded cabbage
Berbere spice mix
200 milliliters cooking oil
Salt and pepper to taste
Directions
1. Boil the potatoes until tender, then remove the peel and set aside.
2. In a pan, sauté the onions, tomatoes, carrots, cabbage, and berbere spice in cooking oil until the vegetables are softened and fragrant.
3. Mash or cut the boiled potatoes and mix them with the sautéed vegetables and sauce.
4. Stir well to combine the flavors.
5. Serve the dish with a piece of injera bread to meet macronutrient needs.
6. Serve warm and enjoy! Makes 10 servings.
ETHIOPIA
Calories Carbohydrates Protein Fats
Ingredients
1 kilogram macaroni
1 medium chopped onion
750 grams tomatoes
Red pepper powder
Spice mix (white and black cumin, coriander, cardamom, rosemary)
70 milliliters cooking oil
1/4 kilogram ground beef, browned
Salt and pepper to taste
Directions
1. Boil the macaroni in salted water according to package instructions, then drain and set aside.
2. In a pan, sauté the onions, tomatoes, red pepper powder, spice mix, and salt in cooking oil until the vegetables are softened and fragrant.
3. Add the browned ground beef and stir to combine.
4. Add the cooked macaroni to the prepared sauce, stirring to coat evenly.
5. Continue to cook for a few more minutes to blend the flavors.
6. Serve warm and enjoy! Makes 10 servings.
MEET HIWOT
Hiwot is a 9-year-old girl in Grade 2. She lives with her mother, father, and four siblings in Ethiopia. With seven members in the household, it is often a struggle for Hiwot’s parents to provide necessities such as food, school supplies, and clothing. Currently, her father is the sole breadwinner, and the small amount he earns from his daily labor is insufficient to meet the family’s basic needs. As a result, Hiwot frequently went to school with an empty lunchbox.
But now Hiwot is receiving meals through Convoy of Hope’s Children’s Feeding program and can attend school without any uncertainty about having something to eat. Her favorite meal is rice prepared with vegetable sauce and served while it is still hot.
Thanks to the nutritious meals at school, Hiwot — who is one of the top students in her class — can focus on her studies and dreams for the future.
KENYA
Calories Carbohydrates Protein Fats
518 kcal
Ingredients
850 grams dry maize
1.5 cups dry kidney beans
Water
70 milliliters cooking oil
5 cups peeled and chopped pumpkin
5 medium diced carrots
5 cups chopped cabbage
Salt to taste
Directions
1. Rinse the dried maize and beans thoroughly. Soak the beans and maize separately in water overnight.
2. After soaking, drain the water and place the beans and maize in a large pot. Add enough water to cover them. Boil on high heat, then simmer on low to medium heat until tender, adding more water as needed.
3. Once the beans and maize are cooked, add cooking oil and vegetables to the pot. Sauté on medium heat until the vegetables soften.
4. Once vegetables are soft, reduce heat and let the mixture simmer for 10 to 15 minutes to blend flavors and reduce broth. Stir occasionally.
5. Season with salt to taste.
6. Serve hot and enjoy! Makes 10 servings.
MEET DANIEL
Daniel, a Grade 7 student, aspires to become a doctor. He appreciates the delicious meals that cook Mary prepares with care as part of Convoy of Hope’s Children’s Feeding program. Besides fortified rice and green gram stew, Daniel enjoys githeri because it energizes him, aids his concentration in class, supports his growth and development, and motivates him to attend school because he knows there will be lunch. “We usually receive a generous serving of githeri, which takes us about 15 to 20 minutes to finish,” he said. “My friends and I really like this meal in addition to rice. We are truly grateful to Convoy of Hope for feeding us!”
GREEN GRAM WITH CARROTS
KENYA
Calories Carbohydrates Protein Fats
Ingredients
400 grams dry green grams
Water
2 tablespoons cooking oil
5 medium carrots, peeled and chopped
Salt to taste
2 packets of fortified rice mix with soy
Directions
1. Rinse the green grams thoroughly under cold water.
2. In a large pot, add the soaked green grams to water and bring to a boil.
3. Once boiling, reduce the heat and simmer the green grams until tender but not mushy. Add more water as needed during cooking.
4. Once the green grams are cooked, add cooking oil and chopped carrots. Allow the carrots to cook until tender.
5. Add salt to taste and stir to combine all the ingredients.
6. Continue to cook everything together for five minutes, allowing the flavors to meld.
7. Serve hot with fortified rice mix with soy. Makes 10 servings.
KENYA
Calories Carbohydrates Protein Fats
310 kcal 70 g 3 g 2 g
Ingredients
1 cup millet flour
1 cup sorghum flour
1 cup cassava flour
1 cup maize flour
2 liters water
1½ cup sugar
Directions
1. Mix the flour with enough water to form a smooth paste.
2. Heat the remaining water in a saucepan over medium heat.
3. Gradually add the flour paste to the boiling water, stirring constantly to avoid lumps.
4. Continue stirring until the mixture thickens. If it’s too thick, add more water to reach your desired consistency.
5. Reduce the heat to low and let the mixture simmer for 10 to 15 minutes.
6. Add sugar to taste and stir well to combine. Let the porridge simmer for an additional 5 minutes to blend the flavors.
7. Serve hot and enjoy! Makes 10 servings. This meal is a great way to provide additional calories for malnourished children.
MADAGASCAR
Calories Carbohydrates Protein Fats
Ingredients
22 eggs
1½ cup fresh okra, washed
1½ cup tomatoes, seeds removed and finely chopped
1½ cup onions, finely chopped
Salt to taste
3/4 cup cooking oil
2 packages of fortified rice mix with soy
Directions
1. Beat the eggs in a bowl until well mixed.
2. Add the okra, tomatoes, and onions into the beaten eggs.
3. Season with salt to taste and stir the mixture to combine.
4. Heat oil in a frying pan over medium heat.
5. Pour the egg mixture into the hot oil and cook, turning gently to form a “bread-like” shape. Fry until golden brown and cooked through.
6. Serve the egg mixture hot with the fortified rice mix with soy. Makes 10 servings.
MADAGASCAR
Calories Carbohydrates Protein Fats
562 kcal 88 g 21 g 14 g
Ingredients
300 grams soy flour (ground soybeans)
Sugar to taste
100 grams green onions
150 grams tomatoes
100 grams onions
6 eggs
150 grams wheat flour
Ginger to taste
Garlic to taste
Iodized salt
Sunflower oil (for frying)
850 grams dry rice
Directions
1. Boil the ground soybeans in water, then leave over low heat for 30 to 45 minutes to cook.
2. Once the soy milk is ready, strain it into a covered container and add sugar to taste if desired.
3. Wash the green onion leaves, tomatoes, and onions thoroughly, then cut them into small pieces.
4. Beat the eggs in a bowl, then mix in the wheat flour and soy pulp (left over from the milk).
5. Add the green onions, tomatoes, onions, ginger, garlic, and salt to the egg mixture and stir to combine.
6. Heat oil in a frying pan over medium heat and fry the mixture, turning as needed to cook evenly.
7. Prepare the rice and then serve the fried soy mixture as a side dish with the rice.
8. The soy milk can be served during meals or enjoyed during the students’ breaktime. Makes 10 servings.
VEGETABLES & EGGS
MADAGASCAR
Calories Carbohydrates Protein Fats
Ingredients
8 eggs
750 grams potatoes
700 grams carrots
130 milliliters sunflower oil
Ginger to taste
Garlic to taste
Parsley to taste
Salt to taste
2 packets of fortified rice mix with soy
Directions
1. Boil the eggs and potatoes in separate pots.
2. Once the eggs are cooked, remove them from the boiling water and place them in cold water to make peeling easier. Peel the eggs and place them in a well-covered dish.
3. Wash the potatoes and carrots thoroughly, then peel and cut them into small pieces.
4. In a pan, cook the potatoes and carrots with a little water and oil. Cook just until tender — avoid overcooking.
5. Add ginger, garlic, parsley, and salt to the pan and stir to combine.
6. Serve the cooked vegetables hot with the boiled eggs and fortified rice mix with soy. Makes 10 servings.
MEET MS. JACKIE
Ms. Jackie is a 54-year-old woman with five children and one grandchild — and she is a volunteer called a Children’s Feeding initiative (CFI) mentor, elected for her passion for cooking and serving children, and for her dynamism. She leaves her home early in the morning and walks about 3 kilometers (about 90 minutes) to the program center, where she cooks every day.
Calories Carbohydrates Protein Fats
Calories Carbohydrates Protein Fats
protein needs, as soy is a good source of protein. The children love it and eagerly await Fridays, when it's cooked. They have a great time eating the fortified rice with crunchy soy fritters and drinking the soy milk from the preparation during their break time.
“It's truly a pleasure for me to prepare and cook mofo soja or soy bread with vegetables, made with soy flour, for our participants,” Ms. Jackie said.
This recipe was created by the nutritionist to meet the children’s
Ms. Jackie shared how serving others and helping other CFI mentors with cooking tips gives her so much pleasure, while also fulfilling God's mission. It makes her stronger and more enthusiastic to share good times with the happy children eating her dishes.
“Helping others multiplies the gratitude that God gives me in my life.”
SOUTH AFRICA
Calories Carbohydrates Protein Fats
Ingredients
3 packets of fortified rice mix with soy
600 grams spinach bundles
1.2 kilograms butternut squash
3 cans of fish (450 grams pilchards)
1 or 2 fish stock cubes
Fish spice
Salt to taste
200 grams beetroot
Directions
1. Cook rice according to the packet instructions.
2. Cook spinach in hot water until limp, then drain.
3. Chop butternut squash and cook in hot water until soft, then drain.
4. Add canned fish to the pot.
5. Boil water, then add stock cubes, fish spice, and salt to taste.
6. Combine all ingredients and serve with beetroot as a side. Makes 10 servings.
SOUTH AFRICA
Calories Carbohydrates Protein Fats
466 kcal 54 g 13 g 22 g
Ingredients Directions
2 packets of fortified rice mix with soy
400 grams onions
3 tablespoons garlic
3 tablespoons ginger
3 cinnamon sticks
4 star anise
10 cloves
3 mince packets
6 tablespoons masala
3 spoons turmeric
400 grams green peppers, carrots, or potatoes
120 grams margarine
Salt to taste
1. Cook rice packets according to the packet instructions.
2. Braise onions, garlic, ginger, cinnamon, star anise, and cloves until brown. Add mince and cook with remaining spices.
3. Add peppers, potatoes, or carrots as vegetable choice, and cook until soft.
4. Grease an oven-friendly dish with margarine, then layer with rice, mince mixture, and vegetables.
SOUTH AFRICA
Calories Carbohydrates Protein Fats
Ingredients
2.5 packets of fortified rice mix with soy
4 large potatoes
20 milliliters oil
6 grams black pepper
1 bulb garlic
1-2 pieces star anise
2.5 cups beef stock
Salt to taste
300 grams ground beef
Directions
1. Cook rice according to packet instructions.
2. Parboil potatoes until slightly tender, then drain.
3. Heat oil in a pot, and sauté black pepper, garlic, and star anise.
4. Add ground beef to the pot. Cook until browned and mostly cooked through (5–7 minutes).
5. Add potatoes and salt, stirring well.
6. Pour in beef stock and simmer for 30 minutes or until meat is tender.
7. Serve hot. Makes 10 servings.
MEET MASHELA
Mashela is a dedicated cook who has been working at a campus for seven years. With a warm smile and skilled hands, she prepares nutritious meals for the children. Her passion shines through in every dish.
Mashela takes pride in using fresh ingredients and traditional recipes. She knows the children's tastes and dietary needs, and tailors meals to nourish their bodies and souls.
One mother, grateful for Mashela’s care, shared, “My child was picky, but Mashela’s cooking has opened their palate. They look forward to meals and feel loved.”
TANZANIA
Calories Carbohydrates Protein Fats
Ingredients
950 grams maize
500 grams kidney beans
60 milliliters cooking oil
1 medium onion, chopped
1 eggplant, diced
25 grams salt
Water as needed
Directions
1. Soak maize and beans separately in water for 8 hours, or boil for 5 minutes and let sit for 1 hour if in a hurry.
2. Drain soaked maize and beans and set aside.
3. In a large pot, combine the maize and beans with enough water to cover.
4. Bring to a boil, then reduce heat and simmer for 1 to 1.5 hours until tender, checking water level and adding more if needed.
5. Drain excess water and set aside.
6. In a separate pan, heat oil over medium heat.
7. Sauté onion for 5 to 7 minutes until soft and golden.
8. Add eggplant and cook for 8 to 10 minutes, or until tender and slightly browned. (Add more oil if necessary.)
9. Add the cooked maize and beans to the pan with onions and eggplant.
10. Stir well and cook on low heat for 5 minutes.
11. Add salt to taste and adjust seasoning as needed.
12. Serve hot as a main dish or side dish. Makes 10 servings.
TANZANIA
Calories Carbohydrates Protein Fats
470 kcal 70 g 16 g 14 g
Ingredients
800 grams maize flour (cornmeal)
50 milliliters cooking oil
2 cups spinach
450 grams kidney beans
2 medium onions, chopped
Water as needed
Pinch of salt
Directions
1. Boil 4.5 liters of water on medium heat, then add salt.
2. Add maize flour to boiling water while stirring. Reduce heat to low and continue stirring for 5 to 10 minutes as mixture thickens.
3. When thick and smooth, remove from heat. Shape into a round mound or serve directly from the pot.
4. Rinse and prepare spinach and kidney beans.
5. Heat oil in a pan and sauté chopped onions over medium heat for 5 to 7 minutes.
6. Add kidney beans to pan and stir for 5 minutes.
7. Add spinach and stir for 3 minutes.
8. Add salt to taste.
9. Simmer on low heat for 5 minutes.
10. Serve as a main dish or side with rice or bread. Makes 10 servings.
CRACKED MAIZE, CHICKPEA &
TANZANIA
Calories Carbohydrates Protein Fats
447 kcal 86 g 10 g 7 g
Ingredients
30 grams chickpeas
800 grams cracked maize
40 milliliters cooking oil
2 medium onion, chopped
4 cloves of garlic, minced
2 eggplants, diced
50 grams salt
Water
Directions
1. Soak dried chickpeas overnight or boil for 5 minutes and let sit for 1 hour. Drain.
2. Boil chickpeas in a pot, then reduce heat and simmer for 1 to 1.5 hours. Drain and set aside.
3. In a separate pot, add cracked maize and cover with water. Bring to a boil, then reduce heat and simmer for 15 to 20 minutes, stirring occasionally.
4. Heat oil in a pan over medium heat. Sauté chopped onion for 7 minutes until soft and golden brown.
5. Add garlic and cook for 2 minutes. Stir in diced eggplant and cook for 10 minutes until slightly browned.
6. Add cooked cracked maize and chickpeas to the pan. Stir in preferred spices.
7. Cook for 5 to 10 minutes on low heat. Serve. Makes 10 servings.
MEET AMINA
Amina is a beacon of love and hope at a primary school in Tanzania. Every weekday, she lovingly prepares breakfast and lunch for the children, ensuring they have the nourishment they need to thrive.
Witnessing the positive impact of school meals on the students has been a deeply rewarding experience for her, as she sees the children grow not only stronger but also more focused in class. This opportunity to serve has been a true blessing, and Amina is grateful for the chance to contribute to her community in such a meaningful way.
TOGO
Calories Carbohydrates Protein Fats
496 kcal 70 g 18 g 16 g
Ingredients Directions
900 grams maize
350 grams green leaves (moringa)
100 milliliters palm oil
450 grams fresh and tinned tomatoes
200 grams small fish
Water
Salt to taste
Spices to taste
1. To make the maize paste, grind the maize. Boil water and mix in a small amount of maize flour.
2. Stir, boil for 5 to 10 minutes, then set some porridge aside.
3. Add remaining flour, knead for 10 to 15 minutes, then mix in reserved porridge.
4. To make the green leaves soup, wash leaves in salted water, boil for 15 to 30 minutes, and set aside.
5. Sauté tomatoes in oil with spices and salt for 15 minutes.
6. Add boiled leaves, cook for 10 to 15 minutes, then add small fish and simmer for 10 minutes.
7. Serve hot. Makes 10 servings.
TOGO
Calories Carbohydrates Protein Fats
572 kcal 83 g 24 g 16 g
Ingredients
500 grams beans
2 packets of fortified rice mix with soy
150 milliliters oil
220 grams tinned tomatoes
250 grams fresh tomatoes
3 medium vegetables: carrots, cabbage, onions, peppers (diced or mashed)
Water
Directions
1. Boil about 2 liters of water, add beans, and cook until softened.
2. Separate white rice from the powder in the fortified rice mix with soy.
3. Wash rice twice in clean water and add to the cooked beans.
4. When rice is half-cooked, sprinkle the removed powder over the rice and cook on low heat.
5. Heat oil in a pan. Add tinned tomatoes, then fresh tomatoes after 5 minutes.
6. Add spices and cook for another 5 minutes.
7. Add 500 milliliters of water and boil for 15 minutes to create a stew-like consistency.
8. Stir in vegetables and cook for 10 minutes. Add salt to taste.
9. Serve fortified rice mix with soy with beans and tomato stew hot. Makes 10 servings.
TOGO
Calories Carbohydrates Protein Fats
Ingredients
2 packets fortified rice mix with soy
600 grams pasta
100 milliliters oil
400 grams fresh and tinned tomatoes
3 medium vegetables: carrots, cabbage, onions, peppers (diced)
Water
Salt to taste
Directions
1. Separate rice from the powder in the fortified rice mix packets.
2. Wash rice in clean water twice. Pour rice into about 2 liters of water and cook on the stove.
3. When the rice is half-cooked, add the powder and continue cooking on low heat.
4. Boil 3 to 4 liters of water, add pasta and salt, and cook for 20 to 30 minutes.
5. In a separate pot, heat oil, tinned tomato, and fresh tomato. Simmer for 3 minutes.
6. Add spices and cook for another 5 minutes.
7. Add 500 milliliters of water and boil for 15 minutes.
8. Add vegetables, then add the removed powder from the packets to the stew. Cook for an additional 10 minutes and add salt.
9. Serve hot. Makes 10 servings.
BEANS, VEGETABLES &
UGANDA
Calories Carbohydrates Protein Fats
Ingredients
700 grams dry red beans
40 milliliters vegetable cooking oil
50 grams chopped onions
50 grams chopped ripe tomatoes
200 grams sliced carrots
150 grams cubed eggplant
1,200 grams cooked posho
Water
Curry powder to taste
Salt to taste
Directions
1. Wash the beans and soak them in water for at least 4 hours.
2. Boil water in a pot and add the soaked beans. Cook until the beans are soft.
3. In another saucepan, heat cooking oil.
4. Add chopped onions and stir for 1 minute until transparent.
5. Add curry powder and stir for 30 seconds.
6. Add chopped tomatoes and stir for 2 minutes.
7. Add carrot and eggplant, stirring continuously.
8. When vegetables are partially soft, add the boiled beans (without bean stock) and mix. Cook for 5 minutes.
9. Add salt and bean stock, then simmer for 10 minutes.
10. Serve with posho meal. Makes 10 servings.
CORN SOY - MUKENE PORRIDGE UGANDA
Calories Carbohydrates Protein Fats
Ingredients
500 grams fish
600 grams maize flour
200 grams mukene powder (silver fish powder)
200 grams soy flour
100 grams sugar
Water
Directions
1. Heat the stove and bring 2 liters of water to a boil. Add the fish and let in infuse flavor while the water heats.
2. In a bowl, mix 0.5 liters of water with maize flour, mukene (silverfish) powder, and soy flour to make a smooth paste.
3. Gradually add the paste to the boiling water while stirring rapidly to prevent lumps.
4. Once the porridge starts to boil, reduce the heat and let it simmer for 3 minutes.
5. If the porridge is too thick, add hot water to adjust the texture, aiming for a smooth, thick but runny consistency.
6. Cook for an additional 3 to 5 minutes, then add sugar to sweeten.
7. Serve warm in a cup or bowl. Makes 10 servings.
GREENS WITH SMOKED FISH
UGANDA
Calories Carbohydrates Protein Fats
Ingredients
1 kilogram fresh green boo leaves
3 liters water
5 grams rock salt
200 grams otigo vegetables (Egyptian spinach)
100-150 grams chopped okra
100 grams sesame paste
100 grams groundnut paste (peanut butter or ground peanuts)
900 grams fish
900 grams posho or sorghum meal
Salt to taste
Directions
1. Remove leaves from plant stems and place them on a tray. Dry the leaves under the sun for 30 minutes or heat them in a pan if there’s no sun.
2. Cut the leaves finely, wash them several times to remove soil, then drain and set aside.
3. Boil 1 liter of water on a hot stove. Add rock salt, clean boo leaves, otigo vegetables, and chopped okra. Cook for 10 minutes. The correct amount of rock salt will turn the water yellow. After 10 minutes, check if the boo leaves are soft.
4. Add sesame paste and groundnut paste. Reduce heat, and let the sauce simmer until thick.
5. Soak the fish. Remove all bones, skin, and remains, then add the boneless fish to the greens.
6. Add salt to taste and stir gently, being careful not to mash the fish.
7. Simmer for another 5 minutes to blend the flavors together.
8. Serve with millet meal, sorghum meal, or white posho. Makes 10 servings.
MEET AGNES
In a small village, under the shade of a thatched roof, Agnes prepares an evening meal that is more than just food: It’s a story of love, resilience, and nourishment.
“I have four children,” she said with pride. “When they come home from school, I cook them nutritious meals — greens, okra, beans, posho, sweet potatoes, and sometimes fish.”
Her favorite dish? A hearty local blend of smoked fish mixed with greens and soft-boiled sweet potatoes — a recipe inspired by the African Cookbook developed through the school feeding program. She cooks the potatoes on a traditional
three-stone fire, a method passed down through generations.
Her children enjoy the meal with their friends. The flavor is rich, but it’s what the food does for the children’s health that matters most. “These foods give them energy, they fight diseases, they add blood, and they strengthen bones,” Agnes explained. “All of them help my children grow strong.”
WEST AFRICA
Calories Carbohydrates Protein Fats
Ingredients Directions
3 liters water
800 grams dry beans
Salt to taste
2-3 grams baking soda
500 grams dry couscous
80 milliliters cooking oil
1. Bring a pot of water to a boil. Add the beans, salt, and baking soda to the boiling water. Cook until the beans are almost tender.
2. Once the beans are nearly cooked, add the couscous and stir to combine with the water.
3. Simmer for a few more minutes until the couscous is cooked and absorbs the water.
4. Add oil to the mixture and stir to incorporate.
5. Serve warm and enjoy! Makes 10 servings.
SERVING
A mom in West Africa serves the special role of helping create recipes and train the cooks. She partners with Convoy of Hope nutritionists to propose and make the dishes on a small scale before integrating them into the different program centers. The new recipes allow a bigger variety of meals for the children’s enjoyment.
“There is a proverb that says a hungry stomach has no ears. Because of hunger, we couldn't properly follow our classes before. Since the arrival of Convoy of Hope, we have had a meal every noon — no need to go home, we stay under the trees to study and we have better results.”
WEST AFRICA
Calories Carbohydrates Protein Fats
Ingredients Directions
450 grams lentils
Baking soda (pinch)
500 grams potatoes
650 grams macaroni
2 medium onions
2 or 3 tomatoes
40 milliliters oil
170 grams fish
Salt and pepper to taste
1. Boil water on the stove and add lentils and a pinch of baking soda. Cook until tender.
2. In a separate pot, boil the potatoes and macaroni until cooked, then drain.
3. Chop onions and tomatoes, then sauté them in a pan with a bit of oil until soft. Add fish to the pan and cook until fully done.
4. Combine the cooked lentils, potatoes, macaroni, and fish mixture. Stir to mix well. Season with salt or additional spices as desired.
5. Serve warm and enjoy! Makes 10 servings.
WEST AFRICA
Calories Carbohydrates Protein Fats
Ingredients
2 packets of fortified rice mix with soy
90 milliliters cooking oil
1 medium onion, chopped
250 grams fresh tomatoes, chopped
100 grams tomato paste
5 cloves of garlic, finely chopped
Spices and salt to taste
1 bouillon cube
200 grams cabbage
100 grams green peppers
3 carrots, peeled and cut
150 grams bell peppers
250 grams sardines
Directions
1. Steam the rice and set it aside.
2. To make the fatty rice sauce (souroundou), heat oil in a pan over medium heat. Add the onion, tomatoes, tomato paste, garlic, spices, and bouillon cube to the pan. Fry for 15 minutes, stirring occasionally.
3. Add the cabbage, green pepper, carrots, and bell pepper to the pan. Continue to cook for another 15 minutes, allowing the vegetables to soften.
4. Add the sardines to the pan and cook for a few moments to blend the flavors.
5. Add the steamed rice to the pan and mix everything together over low heat, letting it simmer for a few minutes.
6. Serve hot and enjoy! Makes 10 servings.
RICE WITH MORINGA ( WOUNDI BOUNDOU
WEST AFRICA
Calories Carbohydrates
Protein Fats
Ingredients
10 grams moringa
2 liters water
50 grams peanut paste
Salt
2 packets of fortified rice mix with soy
90 milliliters cooking oil
1 medium onion, chopped
50 grams tomatoes, chopped
30 grams peppers, chopped
30 grams green chilies, chopped
150 grams sardines
Directions
1. Remove the moringa leaves from the stems. Rinse the moringa leaves twice in 2 liters of water. Set them on the stove and cook for 1 hour, or until the leaves become dark and tender.
2. Once cooked, squeeze the moringa leaves to remove excess water and place them in a bowl. Add peanut paste and a pinch of salt to the moringa leaves and mix well.
3. Bring a pot of water to a boil. Once water is boiling, add the rice and cook over low heat for 10 to 15 minutes, or until the water disappears and the rice is cooked.
4. Heat oil in a separate pan. When hot, add the onion, tomatoes, peppers, and green chilies. Sauté for 10 minutes.
5. Add the sardines to the pan and allow them to brown. Once browned, remove from heat.
6. Serve the cooked rice with the moringa and peanut mixture, then top with the sardine and vegetable mixture. Makes 10 servings.
WEST AFRICA
Calories Carbohydrates Protein Fats
521 kcal
Ingredients
750 grams chicken
12 yellow lemons, juiced
2 bulbs garlic, crushed
8 tablespoons mustard
Salt and pepper to taste
12 thinly sliced onions
20 milliliters peanut oil
700 grams rice
4 chili peppers
Directions
1. Cut chicken into pieces and place in a large bowl. Add lemon juice, crushed garlic, mustard, salt, pepper, and onions. Mix well and marinate in the refrigerator for 2 to 8 hours.
2. Remove chicken from marinade (reserve marinade and onions). Grill chicken until golden brown.
3. Heat peanut oil in a pot and sauté onions from the marinade over low heat until softened. Add remaining marinade and 200 milliliters of water. Simmer for 10 minutes.
4. Add grilled chicken to the sauce and cook over medium heat for 15 to 20 minutes. For spice, add a whole chili pepper (do not break).
5. Cook white rice according to package instructions.
6. Serve the chicken and sauce over rice. Makes 10 servings.
WEST AFRICA
Calories Carbohydrates Protein Fats
Ingredients
250 grams garlic
50 grams parsley
Salt and pepper to taste
500 grams fish
20 milliliters peanut oil
300 grams carrots, chopped
400 grams potatoes, chopped
400 grams African eggplant, chopped
400 grams zucchini, chopped
500 grams cabbage, chopped
6 onions, chopped
750 grams fresh tomatoes
75 grams tomato paste
1 bay leaf
2,500 milliliters water
1 chili pepper
500 grams rice
Directions
1. Crush garlic, parsley, salt, and pepper. Make incisions in the fish and stuff with the mixture. Set aside.
2. Heat peanut oil in a pot. Fry carrots, potatoes, eggplant, zucchini, and cabbage until lightly colored, then set aside.
3. In the same oil, brown the fish pieces for a few minutes on each side, then set aside.
4. Sauté chopped onion until translucent. Add blended tomatoes, tomato paste, and bay leaf. Sauté for 5 minutes.
5. Add 1 liter of water and bring to a boil. Add fried vegetables and simmer for 20 minutes.
6. Add the stuffed fish and whole chili pepper. Cook for 10 minutes until the fish is cooked and vegetables are tender.
7. While the sauce simmers, cook rice according to package instructions.
8. Serve the fish and vegetables over rice, topped with sauce. Makes 10 servings.
WEST AFRICA
Calories Carbohydrates Protein Fats
Ingredients Directions
250 grams dried or smoked fish
2.5 liters water
30 milliliters peanut oil
250 grams onion, chopped
25 grams garlic, crushed
25 grams dried fish powder
5 bay leaves
Salt and pepper to taste
1,250 grams cabbage
250 grams carrots
500 grams sweet potatoes
2.5 whole chili peppers
600 grams rice
1. Soak dried fish in lukewarm water for 15 minutes, rinse, and set aside. Flake the fish or leave in pieces.
2. Heat peanut oil in a pot. Sauté chopped onion and crushed garlic until golden. Add fish, dried fish powder, bay leaves, and a pinch of salt and pepper. Mix well.
3. Add cabbage, carrots, sweet potatoes, and whole chili peppers. Pour in 1 liter of water and bring to a boil. Simmer for 10 to 15 minutes, then remove the vegetables and set aside.
4. Add rinsed rice to the stock in the pot. Stir well, cover, and cook over low heat until the rice absorbs all the water and is cooked through (about 20 minutes).
5. Gently toss the rice to distribute the fish flavors, then add the vegetables on top. Serve and enjoy. Makes 10 servings.
SWEET POTATO LEAVES & PUMPKIN LEAVES
ZAMBIA
Calories Carbohydrates Protein Fats
Ingredients
150 grams sweet potato leaves
200 grams pumpkin leaves
Water
Pinch of salt
2 onions
700 grams tomatoes
20 milliliters cooking oil
150 grams groundnuts (peanuts)
3 packets of fortified rice mix with soy
Directions
1. Wash the leaves thoroughly in clean water to remove dirt and pesticides.
2. Remove tough stems and chop the leaves into smaller pieces.
3. Boil the chopped leaves in a small amount of water with a pinch of salt until tender.
4. Sauté the cooked leaves with onions, tomatoes, and a small amount of oil for added flavor.
5. Mix the sautéed leaves with powdered groundnuts (peanuts) to create a creamy texture.
6. Combine the cooked, creamy leaves with the fortified rice, either as a topping or mixed into the rice. Makes 10 servings.
ZAMBIA
Calories Carbohydrates Protein Fats
Ingredients Directions
500 grams kapenta
1/2 cup frying oil
100 grams onions
400 grams tomatoes
Spices of choice
3 packets of fortified rice mix with soy Water as needed
1. Wash the dried kapenta thoroughly in clean water to remove any dirt or debris.
2. Soak the kapenta in water for a few minutes to soften it (optional, helps reduce saltiness).
3. Fry the kapenta in a hot pan until cooked.
4. Add onions, tomatoes, and spices to enhance the flavor.
5. Mix the cooked kapenta with the fortified rice.
6. Serve the nutrient-dense and flavorful meal. Makes 10 servings.
ZAMBIA
Calories Carbohydrates Protein Fats
Ingredients
500 grams cabbage
200 grams onions
500 grams tomatoes
120 milliliters cooking oil
Salted water
3 packets of fortified rice mix with soy Water
Directions
1. Wash the cabbage thoroughly to remove dirt and pesticides. Remove any wilted or damaged outer leaves. Chop the cabbage into thin strips or bite-sized pieces, depending on preference.
2. Steam the cabbage lightly to retain its nutrients and vibrant color.
3. Sauté the cabbage with onions, tomatoes, and a small amount of oil for added flavor.
4. Boil the cabbage briefly in salted water until tender, but avoid overcooking to preserve its nutrients.
5. Combine the cooked cabbage with the fortified rice. The rice can be served as a side dish or mixed directly for a cohesive and flavorful meal. Makes 10 servings.
MEET CHARLES
In a rural village in Zambia, a quiet transformation took place in the life of a boy named Charles. At 7 years old, he weighed barely what a healthy 4-year-old should.
His ribs showed beneath his skin, and his energy was so low he spent most of his days curled up, watching other children play from the sidelines. Severe malnutrition had stunted his growth, clouded his development, and dimmed his once-bright eyes. But change began with a humble plate: sweet potato leaves with rice and legumes.
The school nurse, Prudence, understands the nutritional power of combining legumes with grains. She created recipes with fortified rice and locally sourced food: legumes seasoned simply with
onion, tomatoes, and a pinch of salt. The dish is affordable, is easy to prepare and digest, and packs a punch of protein and complex carbohydrates.
Within a few weeks of eating the meal daily, Charles’ energy returned and his weight began to climb steadily. His concentration at school improved, and he stopped falling asleep during lessons.
He laughed more often. He played. He thrived.
The nutritional dish is a staple in many households in Zambia. It is not complicated; it just needs to be consistent and thoughtful.
Zimbabwe has a high poverty rate that in turn leads to a high mortality rate in children under the age of 9. Most of the children in both rural and urban areas in Zimbabwe are hunger-stricken and are only able to get one meal per day. This makes supplementary feeding of paramount importance in the country. Feeding helps the children get food that consists of all the essential nutrients needed for their growth. Feeding improves children's school attendance and participation, reducing malnutrition and mortality.
ZIMBABWE
Calories Carbohydrates Protein Fats
Ingredients
430 grams cornmeal
55 grams beans
17 grams peanuts
16 milliliters cooking oil
Salt to taste
Directions
1. In a large pot, bring 1 liter of water to a boil.
2. Wash the cornmeal, beans, and peanuts thoroughly to remove any dirt or stones.
3. Add the washed ingredients to the boiling water. Cook over medium heat, stirring occasionally, for 3 to 4 hours until tender.
4. Season with salt and pour in the cooking oil once the mixture is tender.
5. Let the mixture simmer for another 30 minutes, stirring occasionally.
6. Serve hot, divided into 10 equal portions. Makes 10 servings.
TSUNGA / GREENS WITH PEANUT BUTTER
ZIMBABWE
Calories Carbohydrates
Ingredients
1 kilogram rice
500 grams of greens (tsunga)
90 milliliters cooking oil
5 onions, chopped
225 grams peanut butter
1 teaspoon salt
1/4 teaspoon black pepper
Directions
1. Cook rice in a pot with water until tender, then set aside.
2. Wash, chop, and remove tough stems from the greens.
3. Heat oil in a pan and sauté onions until soft.
4. Add greens, cover, and cook for 10 to 15 minutes, stirring occasionally.
5. Mix peanut butter with a few tablespoons of warm water until smooth.
6. Pour peanut butter over greens, stir well, and cook for another 2 to 3 minutes. Season with salt and pepper.
7. Serve hot with rice. Makes 10 servings.
ZIMBABWE
Calories Carbohydrates Protein Fats
Ingredients
850 grams Mopane worms or Amacimbi
20 milliliters cooking oil
1 onion, chopped
2 cloves garlic, minced
1 teaspoon salt
1/4 teaspoon black pepper
Directions
1. Rinse and soak the Mopane worms in cold water for 30 minutes, then drain and pat dry.
2. Sauté onions and garlic in oil over medium heat until softened.
3. Add worms, season with salt and pepper, and cook for 5 to 7 minutes, stirring often, until crispy and golden.
4. Serve hot, garnished with fresh greens, and with fortified rice to meet macronutrient needs. Makes 10 servings.