NHGSFP RECIPE BOOK

VISUAL RECIPE BOOK

FEDERAL MINISTRY OF HUMANITARIAN AFFAIRS, DISASTER MANAGEMENT, AND SOCIAL DEVELOPMENT

F ORE W ARD

e Federal Government of Nigeria, through the Federal Ministry of Humanitarian Affairs, Disaster Management and Social Development sinceitscreationin2019continuedtodemonstratecommitmenttowards upliing vulnerable populations through its many interventions, projects, and programs. Aligned with the Sustainable Development Goals, the FMHADMSD is responsible for the deployment of one of the largest and most impactful social safety nets in Sub Saharan Africa, through the National Social Investment Programs(NSIP), a manifestation of the Administration of President Muhammadu Buhari towardsreducingabsolutepovertyintheNation.

e NSIPs are a suite of programs targeting various populations with needed support that directly erases poverty, hunger, malnutrition, and inequality. One of the most significant programs is the National HomeGrownSchoolFeedingProgramme,providingonefreenutritiousmealto pupils in public schools. ese meals seek to provide at least 30% of the child’s Recommended Daily Intake using locally designed menus based onlocallyavailableandnutritiousfoodproduce.

AswithallSchoolMealProgramsaroundtheworld,theNHGSFPboasts education, health, economy, and inclusion benefits. In Nigeria, over 9 million children are beneficiaries of the NHGSFP, served by over100,00 cooksacrossover50,000PublicSchoolsintheCountry

e NHGSFP is solidly situated in the Nigerian Food Systems TransformationPathway,embeddedinvarioussectoralNationalPolicies, and is the largest single nutrition-based intervention in the Nation. Its Strategic thrust lies in enhancing service delivery through nutrientdense, healthy meals, building the capacity of actors across the value chain while also identifying and leveraging opportunities that will strengthenandsustaintheprogram.

HajiaSadiyaUmarFarouq

HonourableMinister,FederalMinistryofHumanitarianAffairs,Disaster ManagementandSocialDevelopment(FMHADMSD)

SMP P L US T ool

InsupportofthegovernmentofNigeria’seffortstoimprovetheNational Home Grown School Feeding programme (NHGSFP), the WFP Nigeria country office has been providing technical support to strengthen the menudesignprocessusingtheSMPPLUSTool-https://smpplus.wfp.org -a web-based soware that can design school menus by simultaneously optimizing for cost, and nutrition. Developed by WFP and diverse partners, the SMP PLUS designs school menus to optimize cost, nutrition,andfoodprocurementsource.

e tool uses algorithms to make instant recommendations for the most cost-effective, locally sourced meals based on defined parameters, includingfoodprices,quantities,anddesirednutritionallevels.etool's utility has been demonstrated in other countries and is easy to use, with free access provided to external users. WFP and the NHGSFP team initiallyconductedasimulationofthetoolforNigeria.

eresultsshowedthatthetoolcouldhelpNigeriasignificantlyincrease nutritionalvaluetomatchnutritionguidelines.Informedbytheoutcome of the tool, WFP and the NHGSFP jointly conducted a nationwide training on SMP PLUS for state school feeding stakeholders, including menuplannersandnutritionists.

Using the SMP PLUS, school feeding stakeholders in the 36states and Abuja were able to revise existing menus to maximize nutrition benefits withintheconfinesofthecurrentsschoolmealsbudget.

NHGSF Han dy Me asur es

Milk cup (157 MLS) Teaspoon ½ of red bottle oil (37.5 CL)

Tablespoon ½ of iron cooking spoon

Iron cooking spoon Pinch of salt

75 CL Bottle of water

Red bottle oil (75 CL)

Hy gien e T ips

TABLE OF CONTENT

TABLE OF CONTENT

Abacha 11

Acha Porridge (Gote) 13

Beans Porridge and Beef 15

Boiled Yam and Stew with Titus Fish 17

Bread and Bean Cake 19

Bread and Fish Stew 21

Dan Wake with Boiled Egg 23

Ewa Aganyin (White Beans) and Stew 25

Igbemo Rice (Ofada Rice) 27

Jollof Rice and Beef 29

Jollof Rice and Beans 31

Jollof Macaroni with Carrot and Green Beans and Fish 33

Jollof Spaghetti and Fish 35

Kunun Giada with Bean Cake (GroundnutPap with Akara)/ Part 1 37

Kunun Giada with Bean Cake (GroundnutPap with Akara)/ Part 2 39

Massa and Miyan Taushe with Beef /Part 1 41

Massa and Miyan Taushe with Beef /Part 2 43

Millet Pap (Akamu) with Bean Cake (Akara) / Part 1 45

Millet Pap (Akamu) with Bean Cake (Akara) / Part 2 47

Moi-Moi 49

Native Jollof Rice with Fish and Scent Leaves 51

Pan Cakes 53

Okpa 55

Plantain Porridge with Boiled Egg 57

Sweet Potato Porridge, Boiled Egg, Vegetables

Taliya (Spaghetti) and Beans 61

Tom Brown 63

Tuwon Shankafa (Rice) with Miyan Kuka (Baobab Soup) 65

WhiteRice and Beans, Stew with Chicken 67

Yaka Malam / Garo-Garo 69

Yam Porridge and Ugu Vegetables 71

Yam and Beans Porridge 73

ABACHA

(Serving size - 70 children)

INGREDIENTS QUANTITY

Abacha 36 milk cups

Onions 5 large sizes

Fresh garden egg 10 pieces

Chopped garden egg leaves or lettuce 3 handful

Utazi leaves 3 handful

Kpomo or Ice fish 70 piece cut

Ground crayfish 1 cup

Ugba/ ukpaka (oil beans seeds) 4 cups

Edible potash (kaunwa) 1 medium size

Salt a pinch

Grinded pepper 1 cup Palm oil 1 bottle

Water 15 bottles

PROCEDURES

1. Wash hands with water and soap. 2. Wash kpomo7ice fish and cook until tender, cut into smaller sizes and set aside 3. Wash and shred utazi and garden egg leaves and set aside 4. Dice 2 onions and set aside. 5. Add water to the potash to dissolve it, strain to get rid of sand 6. Place Abacha in a bowl and add cold water to soak it for 5 minutes. 7. Rinse the Abacha and add hot water. 8. Drain immediately in a colander and set aside 9. Add palm oil into a wide pot 10. Add the potash water a little at a time 11. Stir until the oil curdles and changes to bright yellow color. 12. Once you have achieved a creamy texture, add ground crayfish, pepper, and stir well 13. Add the chopped onions, ugba/ukpaka and diced garden eggs and stir 14. Mix the Abacha, the cooked kpomo or fish and stir well. 15. Add utazi and stir. 16. Cut the remainingonions into rings. 17. Garnish abacha with garden egg leaves, few rings of onions add enjoy

FEDERAL MINISTRY OF HUMANITARIAN AFFAIRS, DISASTER MANAGEMENT, AND SOCIAL DEVELOPMENT

ACHA PORRIDGE (GOTE)

(Serving size - 70 children)

INGREDIENTS QUANTITY

Acha (fonio grains) 25 milk cups

Biscuit Bones (Beef) 1 kg 70 Pieces cut

Tomatoes 10 medium

Fresh garden egg 10 large

Cabbage 1 Medium size

Raw groundnut 4 milk Cups

Spinach (aleyaho), sorrel (yakwa) 3 bunches

Spring onions 3 bunches

Bulb Onions 4 Big sizes

Grounded crayfish 2 Cups

Scotch bonnet pepper 10 bells

Salt ½ iron cooking spoon

Groundnut oil 2 Cups optional

Water 15-20 bottles

PROCEDURES

1. Wash hands with soap and water. 2. Wash acha grains 3. Season the meat (cartilages) with onions, pepper and salt and cook until it is soft 4. Add 15 bottles of water to the meat and bring to a boiling point 5. Add the broken raw groundnuts, garden eggs, grinded crayfish and tomatoes. 6. Cook for 10 minutes. 7. Add the washed acha and stir with a spatula so that it does not clump together. 8. Stir the porridge for about 5 minutes and taste for salt 9. Then cover and leave to cook for another 5 minutes while stirring occasionally 10.Once gote acha has thickened and has becomes soft, add shredded cabbage, stir and cook for 2 minutes. 11.Add the other vegetables (green amaranth), yakwa /sorrel and the spring onions and stir it properly 12.Cook gote acha for 3 minutes and then take it off from the fire and serve war.

PROCEDURES

1 Chop the beef into 70 pieces.

2 Place beef into pot with 1 bottle of water and 1 tablespoon of salt

3. Boil beef until tender and set aside.

4. Rinse the beans in clean water, pour into a pot with 14 bottles of water.

5 Next, blend tomatoes, peppers, and onions and set aside.

6 Once the beans are soft, pour in the blended mixture and stir

7. Next, add crayfish, palm oil, and 1 tablespoon of salt.

8. Stir, and cook for another 10 minutes.

PROCEDURES

1. Wash hands with soap and water.

2 Peel and slice the yam, boil with salt for 25 minutes drain the water and keep aside.

3. Boil the fish with onions, and salt for 20 minutes.

4. Wash the tomatoes and fresh pepper.

5. Grind and pour in a pot and boil for 12minutes

6 Pour in vegetable oil and stir fry for 7 minutes then add the sliced onions. 7 Add the titus fish and pour in the fish stock.

8. Boiled for few minutes, add salt, and after 5 minutes the tomatoes stew is ready. 9. Serve the boiled yam with stew.

BREAD AND BEANS CAKE

INGREDIENTS QUANTITY

Bread (2 sliced for each child) 7 loaves of bread

PROCEDURES

1. Soak beans in water for 5 mins.

2 Then place in mortar and gently pound to de-husk and sieve.

3 Soak in water for 30 minutes to soften

4. Grind washed beans with pepper, onions.

5 Heat groundnut oil in a pan and fry spoonful of the beans cake paste.

PROCEDURES

1. Wash hands with soap and water.

2 Set aside 2 onions and dice.

3. Wash and blend the pepper, tomatoes, and three onions. 4 Boil the mixture for 10 minutes. 5 Heat the oil and fry the diced onions. 6. Add the boiled mixture into the oil and cook on medium heat. 7 Wash the iced fish and add to the boiling stew 8 Add the salt and stir lightly 9. Reduce the heat and leave to simmer for 7 minutes. 10 Serve with bread.

DAN

INGREDIENTS QUANTITY

Dan Wake (Ground beans) powder 35 Milk cups

Bao bao (kuka powder) 1 milkCup

Onions 5 Big sizes

Cucumber 10 Cucumbers

Tomatoes 15 medium

Boiled egg 18 Eggs

Edible potash 2 teaspoons

Grinded Shombo/Yaji pepper ½ milk Cup Water 15 bottles

PROCEDURES

1. Wash hands with soap and water.

2. Mix the dan wake flour with ten bottles of water to make thick paste. 3 Boil water in a pot 4. Make small balls from the paste and gently place in the boiling water. 5 Allow them to boil for about 10 minutes (the balls will rise to the top when they are done). 6. Strain and rinse with cold water. 7. Place the dan wake balls on a large bowl. 8 Sprinkle and some yaji 9. Serve with boiled egg or some cucumbers mixed with fresh tomatoes.

PROCEDURES

1. Wash hands with soap and water.

2 Wash beans.

3 Pour the water into a clean and bring to a boil

4. Add the salt and beans and allow to cook for 1 hour.

5. Blend the onions and dried pepper.

6 Add the palm oil and the blended mixture to the beans.

7 Add the crayfish, dried catfish, and Iru

8. Allow to cook for 20 minutes.

PROCEDURES

1. Wash hands with soap and water.

2 Wash the rice first before parboiling for 15 minutes.

3. Wash again in cold water to remove stones.

4 Set your fire and put water on fire.

5 Pour in the rice add salt to taste and cook like normal rice.

Ofada rice Stew:

1 Blend tomatoes, pepper and onions and set aside.

2. Put pot on fire and pour in vegetable oil.

3 Add onions, blended pepper, and tomatoes little by little to fry 4. Continue stirring till dry.

5. Add salt, crayfish, kpomo, dry fish.

6 Allow to cook for 10 minutes.

7. Serve with ofada rice.

JOLLOF RICE AND BEEF

PROCEDURES

1. Wash hands with soap and water.

2 Chop the beef into 70 pieces.

3. Place beef into pot with 1 bottle of water and 1 tablespoon of water.

4. Boil until tender and set aside.

5 Blend the peppers, tomatoes and onion to a smooth paste and set aside.

6. Pour all the vegetable oil into a large pot and fry sliced onions for until onions is brown.

7 Next, add in the blended mixture and fry for five minutes.

8 Add 1 bottle of water to the fried sauce and allow to boil.

9. Wash 35 milk cups of rice, until water is clear.

10 Pour the rice into the boiling sauce, gently mix and cover to cook until soften 11.Serve.

JOLLOF RICE AND BEANS

INGREDIENTS QUANTITY

PROCEDURES 1 Wash hands with soap and water 2 Parboil the beans and wash properly and drain the water 3. Parboil the rice, wash, and drain properly. 4 Blend the tomatoes, onions, and pepper, blend your crayfish. 5. Place your pot on fire. 6 Add your vegetable oil and blended tomatoes and onions. 7 Add crayfish and salt to taste. 8. Add dry fish allow to boil for 2 minutes. 9 Add beans and allow to cook till soft add your well parboil rice. 10 Add Ugu/pumpkin leaves 11 Allow to steam for 5 minutes, stir and serve.

PROCEDURES

1. Wash hands with soap and water.

2 Boil water and put macaroni and cook it for like 15 minutes.

3. Chop the carrot and green beans and set aside. 4. Fry and stir the oil and tomato with onion, separately for 5 minutes.

5 Blend pepper, pour in a pot and allow to boil until sauce becomes thick 6. Add salt and crayfish.

7 Put the partly cooked macaroni in the pot and stir it properly

8. Continue to cook until the macaroni is done for about 15 minutes. 9. Pour in the vegetables (carrot and green beans) allow it for 2 minutes.

10 Serve with fish

PROCEDURES

1 Wash hands with soap and water

2. Parboil the spaghetti and set aside.

3. Blend your tomatoes, chop the onions, carrot, and green beans.

4 Put your pot on fire and pour in the vegetable oil

5. Add onion, tomatoes, and fry.

6. Pour water, add salt to taste, crayfish and dry fish allow to boil for 5 minutes.

7 Add the parboiled spaghetti and stir, allow to cook for 10 minutes.

8. Then serve.

KUNUN GIADA WITH BEAN CAKE (GROUNDUNTPAP WITH AKARA)/ PART 1

(Serving size - 70 children)

INGREDIENTS QUANTITY

Beans 18 milk cups

White rice 9 milk cups

Groundnut 18 milk cups

Tsamiya (Tamarind) 1 tablespoon (optional)

Tatashe 10 Shombo 10

Onions 5 medium sizes

Sugar 9 milk cups

Groundunt oil 1 bottle

Water 15-25 bottles

PROCEDURES

1. Wash hands with soap and water 2. Fry groundnut and dehull 3. Soak 7cups of rice and the 18cups of groundnut separately for 5 to 6 hours. 4. Cook the remaining 2cups of rice and set aside. 5. Separately wash the soaked groundnut and rice with water until clean 5. Separately grind the washed rice and groundnut and then pour in a pot 6. Add the boiled rice to the mixture in step 5 and allow to boil 6. Also sieve the grinded rice and add to the boiled groundnut and rice 7. Allow to boil at low heat 8. Add the tamarind (tsamiya) and stir until it thickens. 9. Serve hot.

Beans

Tsamiya (Tamarind) 1 tablespoon (optional)

Tatashe 10 Shombo 10

PROCEDURES

Akara (Beans cake):

10. Soak beans in water for 5 mins. 11 Then place in mortar and gently pound to de-husk and sieve. 12 Soak in water for 30 minutes to soften 13. Grind washed beans with pepper, onions. 14 Add salt to taste and beat with turning stick/whisker to make a fluffy paste. 15 Heat groundnut oil in a pan and fry spoonful of the beans cake paste.

MASSA AND MIYAN TAUSHE WITH BEEF /PART

INGREDIENTS

Beef

1. Wash hands with soap and water 2 Soak the Rice for at least 8 hours 3. Rinse the rice 4 Blend rice and yeast till smooth 5. Add sugar and water to the blended rice & yeast and mix well 6. Place in a large bowl and cover up the mixture for about 6 hours 7 After it has risen, add water to the bowl and mix well 8. Then heat skillet with a tablespoon of oil and then begin to fry (one iron spoonful at a time). 9 Fry both side till golden brown and serve.

MASSA AND MIYAN TAUSHE WITH BEEF /PART

PROCEDURES

1. Wash tomatoes, onion, and peppers and blend.

2 Fry the blended ingredients until the sauce reduces to a thick paste.

3 Blend groundnut 4. Mix groundnut paste, crayfish and stir.

5 Cover and cook for 5 minutes on low- medium heat 6. Cook for 10 minutes.

7. Add chopped spinach and cook covered for 2 minutes on low heat.

Millet 18 milk cups

Beans 20 milk cups

Shombo Pepper (cayenne) 20

Dried Ginger (optional) 1 milk cup

Cloves (optional) ½ milk cup

Groundnut oil 2 bottles

Onions 5 big sizes

Sugar 5 milk cups

PROCEDURES

Akamu (Millet pap):

1. Wash hands with soap and water.

2 Soak millet/maize and allow to ferment for 24 – 48 hours.

3 Drain water and rinse till clear.

4. Add cloves and ginger to the drained millet then grind.

5. Add water as necessary to the ground paste, stir, and sieve.

6 Allow to sediment and drain

7. Boil water in a pot.

8. Pour the ground millet paste in a large pot and gradually pour in the hot water while stirring gently

Millet 18 milk cups

Beans 20 milk cups

Shombo Pepper (cayenne) 20

Dried Ginger (optional) 1 milk cup

Cloves (optional) ½ milk cup

Groundnut oil 2 bottles

Onions 5 big sizes

Sugar 5 milk cups

PROCEDURES

Akara (Beans cake): 9. Soak beans in water for 5 mins. 10 Then place in mortar and gently pound to de-husk and sieve. 11 Soak in water for 30 minutes to soften 12. Grind washed beans with pepper, onions. 13. Add salt to taste and beat with turning stick/whisker to make a fluffy paste. 14 Heat groundnut oil in a pan and fry spoonful of the beans cake paste.

MOI-MOI

INGREDIENTS QUANTITY

White beans 30 milk cups

Pepper (Chili or Cayenne) 10 chilli or 20 cayenne

Moi-moi leaves 70 wraps

Stalk of moi-moi leaves 70

Onions 5 large

Cray fish 2 milk cups

Salt ½ iron cooking spoon

Palm oil or vegetable oil ½ bottle

Water 10 bottles

PROCEDURES

1 Wash hands with soap and water 2. Wash banana leaves and set aside. 3 Soak beans in water for 5 mins. 4 Then place in mortar and gently pound to de-husk and sieve. 5. Soak in water for 30 minutes to soften. 6 Grind washed beans with pepper, onions. 7. Add ½ bottle of palm oil and ½ cooking spoon of salt to the mixture. 8 Take banana leaves and fold into cone shape 9. Pour in mixture into leaves, wrap, and set aside. 10 Place the stalks of the banana leaves at the bottom of the pot 11. Pour 1 bottle of water into the pot and bring to a boil. 12 Place the wrapped mixtures into the pot and steam for 30 minutes, adding water, as necessary. 13 Allow to cool off a bit and serve while it’s still hot.

INGREDIENTS QUANTITY

Rice 35 milk cups

Fresh pepper 15 bells

Tomato (optional) 10

Onions 5 medium sizes

Dried catfish 2 big sizes

African locust beans 2 tablespoons

Crayfish 1 milk cup

Scent leaves or Ugu 1 bunch

Salt ½ iron cooking spoon

Palm Kernel (banga) ½ paint rubber

Water 15 bottles

PROCEDURES

1 Wash hands with soap and water

2. Wash 35 milk cups of rice, until water is clear.

3. Extract the oil from the palm kernel.

4 Blend the pepper, onion, tomato. 5. Add the palm kernel oil, and the blended mixture to the rice. 6. Wash the dry catfish and cut into small pieces and add to the rice. 7 Wash vegetable and add to the rice.

8 Serve when done.

1 Wash hands with soap and water

Sieve the flour

Combine the flour, baking powder, sugar, powdered milk together in a large bowl.

Add eggs, vanilla, vegetable oil and water

Whisk thoroughly to get a smooth batter

Heat frying pan over low heat.

Coat the non-stick frying pan with butter or vegetable oil to prevent sticking

Fetch the batter with cooking spoon into the oil-coated frying pan

Allow to fry for a minute.

Turn the other side with a spatula and allow to fry until it turns golden color.

Bambara

PROCEDURES

1 Wash hands with soap and water

2. Blend the Bambara nuts, then sieve.

3. Pour into a bowl, add the palm oil and slowly add 10 bottles of warm water while mixing.

4 Mix until texture becomes smooth.

5 Add the salt to the mixture and mix.

6. Measure 1 milk cup of mixture into the leaves.

7. Wrap the leaves and tie with a string.

8. Place in the pot and add water bit by bit for about 1 hour.

9 Unwrap one to check if cooked

PROCEDURES

1. Wash hands with soap and water.

2 Peel the plantain wash and cut into desirable sizes.

3 Boil the plantain for 30 minutes.

4 Add pepper, salt, crayfish, chopped onions, palm oil, and stir.

5. Cook for 25 minutes.

6 Boil Egg and remove shell.

7 Chop Ugu, add and allow to steam for 5 minutes.

8. Serve the plantain porridge.

Sweet

PROCEDURES

1. Wash hand with soap and water.

2 Boil eggs and set aside.

3 Wash, peel, and cut sweet potatoes and place in a large pot

4. Blend pepper, onions, tomatoes and add to the potatoes.

5 Add 10 bottles of water to the pot.

6. Cover and allow to cook 30 – 45 minutes or until the potatoes soften.

7. Wash and cut the spinach, then add to the cooked potatoes and allow to steam.

8 Serve the sweet potatoes porridge with boiled egg

TALIYA (SPAGHETTI) AND BEANS

INGREDIENTS

PROCEDURES

1. Wash hands with soap and water.

2 Wash the beans, place in large pot, add 5 bottles of water, a teaspoon of salt and boil.

3. Blend the tomatoes, pepper, and onions.

4. Once the beans are soft, pour in the blended sauce and stir.

5 In a separate pot, bring 5 bottles of water to a boil and add the spaghetti

6. Wash and clean fish. In a clean pot, pour 2 bottles of water, add fish, and ½ teaspoon of salt.

7 Dish the beans with spaghetti, and fish

TOM BROWN

PROCEDURES

1. Wash hands with soap and water. 2 Soak soyabean in water for 24hrs, change the water every 4hrs. 3 Then, rinse properly with water and drain 4. Sun dry or oven dry the soyabean. 5. Wash maize and guinea corn or millet and dry. 6 Roast the soya beans, maize, groundnuts and guinea corn or millet 7 Add them together 8. Then grind it into powder form and sieve. 9. Put some water in a pot and allow to boil. 10 Place Tom Brown powder in a bowl and add some water (room temperature) in it and stir till you get a smooth paste. 11. Gradually pour the paste into the pot of boiling waters and stir gently until cooked. 12. Bring down from fire and serve hot with sugar to taste.

White

PROCEDURES

Tuwon shankafa:

1. Wash hands with soap and water.

2. Select the rice by removing stone and dirt, wash the rice thoroughly.

3. Set fire and pour water on the pot allow to boil

4. Then pour the washed rice inside the boiling water stir.

5. Allow for 15 to 20minutes.

6. You can add hot water if it is not enough, and when the water is much and

7. When the rice is well cooked, add semovita or maize flour to make it thick.

8. When the rice is cooked completely, use turning stick to stir well.

9. Pour out in nylon and keep aside

Miyan kuka:

1. Boil the meat with seasoning and onions.

2. In a pot, add palm oil, grounnd onions and pepper stir fry for 2minutes.

3. Then add meat with the crayfish, and daddawa.

4. Add water when required. Let it to cook for 30 minutes.

5. After 30minutes, remove the meat.

6. Gently pour kuka use whisk to turn it till its thick..

7. Add meat and allow it to cook for 2minutes.

8. Tuwon shankafa with miyan kuka is ready to serve.

WHITERICE AND BEANS, STEW WITH CHICKEN

INGREDIENTS QUANTITY

Rice 20 milk cups Beans 15 milk cups

Fresh

Fresh pepper 10 bells

Tomatoes 40 medium Onions 5 medium Crayfish 1 milk cup Salt ½ iron cooking spoon

Vegetable oil 1 bottle Water 15 bottles

PROCEDURES

1. Wash hands with soap and water. 2. Wash the rice until its clean and wash beans too separately, and drain. 3. Pour 10 bottles of water in a clean pot 4. Add beans and cook for 30 minutes 5. Add the washed rice and cook till soft 6. Wash and chop the vegetables then pour on the white rice 7. Cover to steam for 1minute 8. Dice 2 onions and set aside 9. Wash and blend the pepper, tomatoes, and remaining onions. 10. Boil the mixture for 10 minutes. 11. Heat the oil and fry the diced onions. 12. Add the boiled mixture into the oil and cook on medium heat 13. Wash and cut the chicken into 70 pieces. 14. Place the chicken in a clean pot, add 1 bottle of water, add salt and boil 15. Heat oil in a pot, add the blended mixture and cook for 15 minutes. 16. Add the boiled chicken to the stew, reduce heat to low 17. Allow to cook for 5 minutes. 18. Serve with the already cooked white rice and beans with stew and chicken.

PROCEDURES

1 Wash hands with soap and water

2 Select the beans also select rice to remove dirt

3. Wash the beans and put on fire for 10 minutes.

4. Then remove the beans and keep aside.

5 Wash the rice and put in fire till half done.

6. Then pure the beans and add small quantity of salt.

7. Mix the rice and beans and cover the pot until the rice and beans is done.

8 Fry the oil with onions than served with pepper (yaji).

YAM PORRIDGE WITH VEGETABLES

INGREDIENTS QUANTITY

Yam 7 medium tubers

Ugu (Pumpkin leaves) 2 handful Shombo (Cayenne) Pepper 15 Onions 5 medium sizes

PROCEDURES

1. Wash hands with soap and water.

2 Wash the meat, cut into 70 pieces, and set aside.

3. Peel the yam, cut into pieces, and wash.

4. Place the yam in a clean pot with 13 bottles of water.

5 Boil the yam for 20 minutes.

6 Add pepper, salt, crayfish, chopped onions, palm oil and stir

7. Add vegetables leaves allow to steam for 2 minutes before serving.

FEDERAL

OF

INGREDIENTS QUANTITY

Yam 4 medium tubers

Beans 18 milk cups

Onions 5 medium sizes

Shombo (Cayenne) Pepper 15

Ugu (Pumpkin) leaves 2 bunches

Cray fish 2 milk cups

Salt ½ iron cooking spoon

Palm oil 1 bottle

Water 15 bottles

PROCEDURES

1. Wash hands with soap and water.

2 Clean and wash beans.

3 In a clean pot, add 10 bottles of water, add the beans, and boil for 30 minutes.

4. Wash, peel, and cut the yam to desirable sizes.

5 Add the yam to the parboil beans.

6 Add salt, onions, red oil, and crayfish to the pot of yam and beans.

7. Allow it to cook for 45 minutes then add the vegetable.

ABOUTNHGSFP

TheNationalHome-GrownSchoolFeedingProgramme(NHGSFP)isone of the components of the National Social Investment Programmes (NSIP) under the Federal Ministry of Humanitarian Affairs, Disaster Management and Social Development (FMHADMSD) geared towards social protection, poverty reduction, capacity building, and investment inpeople.

The scope of NHGSFP is providing one free nutritious hot meal a day, madefromlocallysourcedagriculturalproducetopupilsinPrimary1-3in publicprimaryschoolsacrossNigeria.

The major objectives of the Programme are to increase school enrolment, improve school attendance and retention, and eradicate malnutritioninschool-agechildrenwhilestimulatingthelocaleconomy through the utilization of local agricultural produce, provided by smallholder farmers and engagement of local community members as cooks/vendors.