Tuesday, February 23, 2016

Bouyon Pwa Kase and Akamil Sikre

Cooking demonstrations are an important component of the Haiti Nutrition Security Program. According to evidence from parents participating in the program, the opportunity to contribute and participate actively in the preparation of nutrient-dense meals increases their capacity to more effectively combat malnutrition at home. Below are two recipes used in NSP cooking demonstrations in Haiti. Because it is the International Year of the Pulses, we are highlighting recipes containing beans. Pulses provide protein, complex carbohydrates, dietary fiber, vitamins and minerals. Like other plant-based foods, pulses contain no cholesterol and little fat or sodium. They also have a long shelf life and can be stored without losing their nutritional content. 

Bouyon Pwa Kase - Pulse Stew 
Bouyon Pwa Kase or bean stew is a traditional Haitian dish with many variations. The addition of vitamin- and nutrient-rich carrots, malanga, greens, and moringa powder to this recipe make it a nutritious dish for the whole family. 

2 medium-sized yams
18 ounces dried black beans, sorted for stones
Pulse Stew
2-3 fresh green plantains
2-3 malanga also known as cocoyam
4 medium carrots, chopped
1-2 cucumbers
Green leaves
Moringa powder
Iodized salt
1 pound of diced salted beef
1 large onion, chopped

4 medium garlic gloves, crushed or minced

Makes 6 to 10 - 1.5 cup servings

1. Cook the salted beef;
2. Boil the beans until tender, remove half to prepare a puree; set aside the remaining half;
3. In a heavy pot, heat 2-4 tablespoons of cooking oil, add the meat, chopped onion and carrots (chopped bell pepper, diced tomatoes and celery ribs can also be added at this time). Reduce heat and let simmer/cook for about 30 minutes;
4. Add the bean puree and the remaining beans; 

5. Peel the plantains and yams, wash them in cold water and half or dice them, not too small. Pour in the beef broth and 3-4 cups of water as needed and let cook for 30-45 minutes until the tubers are nicely cooked. Stir from time to time;
5. Then, add the vegetables, chopped, washed and the Moringa powder; and finally the flour and the iodized salt to taste; stir everything and cover with low heat for 15 minutes before serving.

Akamil Sikre - Pulse-Fortified Porridge
The transition from exclusive breastfeeding to complementary feeding is a time when children are especially vulnerable to malnutrition. This nutritious porridge meets some of the nutritional needs of a growing child while he or she continues breastfeeding.

Mother feeding fortified porridge to her
child at a NSP cooking demonstration
2 cups bean fortified cereal flour blend (dried black bean, sorghum/millet or wheat/corn/rice)
4 cups water
3 cups cow milk, boiled
1 banana
Iodized salt
Spices (star anise, cinnamon)

1. Pour the water in a large pot with sugar, anise and cinnamon and bring to a boil;
2. Stir in the fortified flour and cook for 45 minutes; continue to stir
3. Add the crushed banana, hot milk and iodized salt;
4. Simmer for 15 more minutes;

5. Serve hot or cold.

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