Drink and Soup Recipes

FBF Porridges with Fried Vegetables

I Ingredients
1-2 potatoes, sliced
Oil
3-4 parts water
1 part FBF
1/4 part sugar
Salt
Sesame powder, sifted

Method of preparation

1. Fry potato slices in oil.
2. Add water and FBF to cooked potatoes and boil for 10 minutes.
3. Add sugar, salt and sesame.
4. Continue boiling for another 5 minutes.

Local names
Potato FBF porridge
Kamja Yongyang Juk in the Democratic People’s Republic of Korea

 

II Ingredients
Thinly sliced ripe pumpkin (without skin)
Oil
1 1/2 parts of water
Sesame powder
1 part FBF
Salt

Method of preparation

1. Fry sliced pumpkin quickly in oil and then add water.
2. Boil mixture until pumpkin is dissolved.
3. Add sesame powder and FBF and boil for 10 minutes.
4. Add salt if needed.

Local names
Pumpkin FBF porridge
Hopak Yongyang Juk in the Democratic People’s Republic of Korea

Suitable for all age groups from 9-12 months onwards

---

Fortified Blended Food Drink (beverage)

Ingredients
1 part FBF
7-8 parts hot water
A little less than 1/2 part sugar
1/2 teaspoon salt (optional)

Method of preparation

1. Mix FBF with small quantity of hot or cold water.
2. Stir FBF/water mixture into hot water and bring to a boil.
3. Stir frequently for 2-3 minutes.
4. Add sugar and salt while it cooks.
5. Serve hot or cold.

Additional ingredients, such as vanilla, cinnamon, cacao, and ginger can be added.

Local names
Atole in Guatemala
Beverage/drink in Ethiopia
Camoca in Cape Verde
Horchata in Latin America
Nutritious drink in Nepal
Shurbad in Somalia
Soyatol in Nicaragua (uses as much sugar as CSB, which is actually not recommended)

Suitable for children over 1 year.
The drink is often used in school feeding programmes.

---

Roasted Blended Food Drinks

I Ingredients
1 part FBF
A little less than 1/2 part sugar
Oil
7-8 parts hot water
1/2 teaspoon salt (optional)

Method of preparation

1. Road FBF and sugar for 5-10 minutes (with a little bit of oil, if available).
2. Mix roasted mixture with small quantity of hot or cold water.
3. Stir the FBF/water mixture into hot water and bring the mixture to boil.
4. Stir frequently for 2-3 minutes.
5. Serve hot or cold.
6. Additional ingredients can be added.

Local names
Camoca in Cape Verde

 

II Ingredients
1 part FBF
Salt or sugar
Ghee

Method of preparation

1. Roast FBF in ghee until it becomes light brown.
   (Ghee is not necessary. If unavailable, another oil can be used.)
2. Remove from fire and add salt or sugar.
3. Store in a dry jar.

Roasted blended food drinks can be stored for a week or two. They can be consumed with soup, milk or water.

Local names
Sattu in Nepal

Suitable for children over 1 year

---

Soups

I Ingredients
1 part FBF
6-8 parts water
20 ml oil
2 tomatoes, chopped
1 onion, chopped
1/2 – 1 tablespoon salt

Method of preparation

1. Add the FBF to the water and mix well to prevent lump formation.
2. Heat oil in a pan.
3. Add chopped tomatoes, onions, and salt. Mix well and cook for 5 minutes.
4. Add the FBF/water mixture and boil for about 10 minutes over a very low flame.
5. Stir continuously to prevent lump formation.
6. Serve hot.

Green vegetables or other fresh/dried vegetables and beans can be added to the soup. If available, meat or fish can be added. Note: for small children, the meat should be minced and boneless.

Local names
Aprapransa in Ghana (made with red palm nuts)
India Viejo masa de Cazuela con CSB in Guatemala
Soup in Cape Verde, India, Nicaragua and other countries

Suitable for all ages from 6 months onwards

 

II Ingredients
Ghee/oil
Jwano (spices)
1 part FBF
Water
Salt, to taste

Method of preparation

1. Heat ghee/oil in a deep pan.
2. Add jwano and then the FBF.
3. Fry mixture until it browns.
4. Add four cups of water and stir constantly.
5. Add salt and boil the mixture for 5 minutes.
6. Serve hot.

Suitable for all ages from 6 months onwards

---

Source: World Food Programme