Recipes for change: Kenya Muviku

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Recipes for change: Kenya Muviku

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Climate Risks:

  • Erratic rainfall and changing seasons
  • Increased frequency and severity of droughts
  • Accelerated land degradation and fragmentation due to climate change
     

IFAD Solutions:

  • Promotion of more efficient water management practices e.g. conservation agriculture
  • Promotion of better post-harvest management and market linkages to improve farmer productivity and income
  • Promotion of on-farm soil and water conservation practices and  agroforestry
     

The Recipe

Kenya Muviku

Serves 6

Nutritional value per serving:

• Calories: 537 • Fat: 4.3g • Carbs: 114g • Protein: 21g

Ingredients:

  • 700g green grams – cleaned and sorted (alternatively you can use pigeon or cow peas)                                       
  • 700g sorghum (alternatively use millet)
  • 3 litres water
  • 2 tbsp salt and pepper to taste

Cooking instructions

  • Remove the seed coat of the sorghum grains (dehulling, traditionally done using a pestle and mortar).
  • Wash the dehulled sorghum.
  • Bring the water to the boil.
  • Add the sorghum to the boiling water and boil for about 20 minutes.
  • Add the green grams to the boiling sorghum and stir.
  • Add hot water until the mixture is covered.
  • Simmer until the mixture is easily crushed between fingers, stirring occasionally.
  • Add salt and pepper (optional) to taste.
  • Mash the mixture to a dough and serve hot.

 

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