SERVES 6
INGREDIENTS COOKING UTENSILS
400g raw pounded groundnuts 1 Saucepan/clay pot
200g tomatoes 1 knife
100g onion 1 cooking stick
Salt 1 wooden stick
Water 1 bowl
1 chopping board
METHOD
1. Wash hands
2. Wash onions, tomato and cut into cubes
3. Boil chopped tomato and onion together for 10 minutes and add salt
4. Add pounded groundnuts and simmer for 20 minutes
SERVE WARM WITH NSHIMA, RICE OR POTATOES
Note: most valuable for undernourished people.
NUTRITIONAL VALUE: Proteins, minerals energy and vitamins.
Sylvia C Banda
MANAGING DIRECTOR:
Sylva University
Sylva Food Solutions
Sylva Prof. Catering
PRESIDENT PAN-AFRICA AWEP
ASHOKA FELLOW-INTERNATIONAL
BOARD MEMBER
FOUNDER: First Women’s Jubilee Bank
Cell:(+260) 979 707944
Email: lanku2001@yahoo.com
www: sylvauniversity.org