Cooking Demonstrations in Haiti: A Recipe for Joumounad

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 is a recipe used in NSP cooking demonstrations in Haiti. Pumpkins are rich in Vitamin A, a nutrient vital for growth and development. 

Joumounad - Pumpkin-Rice Pot

Ingredients:

Preparing for cooking demonstration 

200g rice
400g/14oz pumpkin, cubed (after peeling and removing the seeds)
3-4 carrots, diced
Leafy greens
4-5 potatoes, diced
Handful of cabbage, roughly chopped 
12 oz crab meat
1 lemon
4 garlic cloves, crushed
1 large onion, chopped

Instructions:
1. Boil pumpkin and potatoes until tender; drain and set aside water.
2. Puree a portion of the cooked pumpkin and potatoes and set aside.
3. Add 2 tablespoons of cooking oil to a pot; drop in the cooked pumpkin and potatoes, the crab meat and squeeze lemon through a sieve over the crab. Simmer on low heat for about 10 minutes. Add the crushed garlic, the onion and iodized salt to taste. Add the potatoes and the cabbage. Simmer for an additional 10 minutes.
4. Pour in the water previously set aside, add the pumpkin and potato puree and bring to a boil.
5. Add the rice.
6. Let simmer and add the chopped leafy greens toward the end. Stir everything.
7. Cover and simmer on low heat before serving hot.

Parents feeding their children while learning 
diet diversity best practices with 
locally-available food