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Book (stand-alone)Kenyan Food Recipes
A recipe Book of common mixed dishes with nutrient values; As prepared by communities
2018Also available in:
No results found.Complete absence or existence of limited quantified recipes has negatively impacted on optimal gains from dietary activities being promoted by the Ministry of Health (MoH) and Ministry of Agriculture, Livestock and Fisheries (MoALF) towards alleviating food and nutrition insecurity, and ultimately malnutrition. The lack of reliable quantified recipes in the country may have therefore led to incorrect nutrient intake estimations resulting in erroneous nutrient adequacy estimations in populations and eventually, inaccurate programming decisions. It is on this premise that Food and Agriculture Organization of the United Nations (FAO) supported the government in documenting commonly consumed recipes, which were quantified with ingredients, preparation methods and yield factors. This book is a detailed account of commonly consumed dishes featuring a diversity of mixed ingredient recipes from across Kenyan communities. These recipes were selected based on frequency of use and so the most commonly used recipes are featured. The book was developed side by side with the revised Kenya Food Composition Tables (KFCT) and so nutrient calculations for mixed recipes featured were drawn from the revised Kenya Food Composition Tables (KFCT), 2018. This first version of recipes book covers a total of 142 mixed recipes. The main components of the book include for each recipe a list of ingredients with household measures, the preparation and cooking method, cooking time, nutrient profile per 100g of recipe, servings and a photograph of the final dish. In addition, individual recipes have been grouped into broader categories for ease of reference. Recipes that are common among urban dwellers have also been captured. Recipes that apply to infants particularly have been indicated in the recipe introductions. Of note about infant recipes is that the information received during focus group discussions revealed that most of the recipes consumed by the entire family are also eaten by infants above 6 months and children. A full nutrient profile, nutrient calculations, yield factors and retention values are provided per recipe. Of note, the recipes in this book were developed to serve a minimum of four people. There is still room for continued review and inclusion of more recipes that will provide a wide representation of the Kenyan Cuisine, give correct information on the population diet, holistically tackle malnutrition, inform current programming and influence policies, and consequently address chronic and acute malnutrition in the country in a more sustainable way. -
Brochure, flyer, fact-sheetMixed dishes consumed away from home or from communal plates: Standard recipe and portion approaches for MDD-W data collection
An annex to Minimum Dietary Diversity for Women – An updated guide for measurement: from collection to action
2024This document provides guidance on how to treat mixed dishes during the collection and construction of the Minimum Dietary Diversity for Women (MDD-W) indicator. Mixed dishes – such as soups, stews, curries and sandwiches – refer to recipes that contain two or more ingredients. Some ingredients may be used in large quantities, while others may be used in smaller quantities, for example, to add flavour. The focus of the current document is on mixed dishes that were consumed away from home or from communal plates (i.e. shared dishes or pots), and that were not prepared by the respondents themselves. The guidance presented here is most relevant to data collection efforts using the non-quantitative open recall method (Hanley-Cook et al., 2020). This document is intended as an annex to Minimum Dietary Diversity for Women – An updated guide for measurement: from collection to action – as published by the Food and Agriculture Organization of the United Nations (FAO) in 2021 – which contains more general information on the MDD-W indicator. -
Book (stand-alone)Mountain recipes: Cooks in high places – Mountain specialties
English
2020Also available in:
No results found.In this recipe book, we feature the top 30 recipes from the International Mountain Day 2019 contest, organized by the Food and Agriculture Organization of the United Nations (FAO) and the Mountain Partnership Secretariat to help promote mountain products and cultural traditions. Over 70 entries were received from 27 countries. As you cook these recipes, we hope that they will remind you the role that mountains play in our food, our cultures and our daily lives. Snap a picture of your finished dish and share on social media with the hashtag #MountainsMatter.
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