ICRISAT and ICRAF on Shamba Shape Up


Shamba Shape Up, the Kenyan reality TV show for farmers, has teamed up with ICRAF and ICRISAT in a Series 6 episode dedicated to highly nutritious trees and crops that you can grow on your shamba (farm).Here is some more information, and thanks for watching the show on Citizen TV –Kenya!

ICRAFs episodes have been developed by/ in collaboration with the EC/IFAD Fruiting Africa project team

Nutrition Facts


DSC_8088cChickpea has the highest protein bioavailability among pulses

cupCooked chickpea has
12.5g dietary fiber,
meeting 50% of daily requirement

Percentage of daily recommended intake found in 100 g of cooked chickpea and pigeonpea

Major vitamins found in cooked pulses are Vitamin B6, Vitamin E, Vitamin K, thiamin, riboflavin and folic acid (as folate)
Chickpea and pigeonpea are mainly cooked before consumption, and water soluble vitamins are less in the cooked form


pigeonpea Pigeonpea is also popular as a green vegetable

Chickpea and pigeonpea are great sources of iron, manganese and zinc
Percentage of daily recommended intake of minerals in 100 g of cooked chickpea and pigeonpea

Green pigeonpea seeds has 28.2% more of phosphorus, 17.2% potassium, 48.3% zinc, 20.9% copper and 14.7% iron compared to dal. The dal, however, has 19.2% more calcium and 10.8% more manganese


SorghumSorghum is a highly reliable crop that grows well in hot, dry environments.

69% – Share of sorghum and millet energy intake for children in Mali
8 – Units of energy yielded by sweet sorghum for every unit of energy used to produce it
500 million – Number of people who rely on sorghum as a dietary staple



Flyer on Nutrition



Catch the Pulse


Chickpea: NVPR Ganga Rao (N (dot) Gangarao (at) CGIAR (dot)  ORG)
Pigeonpea: NVPR Ganga Rao (N (dot) Gangarao (at) CGIAR (dot)  ORG)  and http://www.worldagroforestry.org/shambashapeup/
Sorghum: Eric Manyasa (E (dot) MANYASA (at)  CGIAR (dot) ORG)

Thanks to





Agriculture Information







5-Grain Soup5-Grain Soup

(Serving Size: Serves 4-6 )


Water – 2 liters
Bay leaves – 2
Peppercorns – 5 g
Carrot – 40 g
Potato – 50 g
Onion – 50 g
Celery – 10 g
Garlic – 4 cloves
Olive oil
Salt & pepper to taste


Pigeonpea – 100 g
Pearl millet – 100 g
Sorghum – 100 g
Groundnut – 50 g
Chickpea – 50 g


  1. Soak all the grains together for 4 to 6 hours.
  2. Rinse grains after soaking.
  3. Chop the vegetables (save 1 tsp each of onion, celery and 2 cloves garlic) and cook together with the grains in a vessel/saucepan.
  4. When cooked, separate the stock and keep aside.
  5. Allow the vegetable-grain mixture to cool. Puree in a blender and keep aside.
  6. Take a vessel/saucepan and drizzle olive oil. Add the chopped onions, garlic andcelery. Fry till brown.
  7. Add the vegetable-grain puree and keep stirring so that it does not stick to the vessel/saucepan.
  8. When the mixture turns light brown add the stock and bring it to a boil. While boiling remove any scum on the surface.
  9. Add salt and pepper to taste. Garnish with boiled grains.
  10. Serve hot.

(For a non-veg soup, substitute the vegetables with 150 g of meat or seafood)

Millet & Chickpea Stuffed PeppersMillet & Chickpea Stuffed Peppers

(Makes 4 stuffed peppers)


1 cup dry millet
3 cups water
2 carrots, peeled and diced
1 onion, diced
1 clove garlic, minced
1 tablespoon curry powder
1 can chickpeas (garbanzo beans)
¼ cup raisins
4 bell peppers


  1. Toast the millet in a pan to give it a nutty corn-like taste. Once the millet is toasted, add 3 cups water, cover, and simmer for 20 minutes – or until all the water has been absorbed.
  2. While the millet simmers, take a large non-stick sauté pan. Add a little bit of olive oil, and sauté the onions, carrots, and garlic until they are soft – about 10 minutes or Once soft, add the curry powder and chickpeas. Cook for another minute or two, until everything is heated through.
  3. Slice the peppers lengthwise. Place the peppers in a glass baking dish with a bit of water added – just enough to cover the bottom. Drizzle a little bit of olive oil, salt and pepper directly to the peppers before stuffing. 
  4. Once the millet is cooked, add the chickpea mixture and stir it all up to combine. 
  5. Toss in a few raisins if you like.
  6. Put a hefty scoop into each half. Pack the filling in and place the baking dish in a 200°C (400°F) oven for about 30 minutes.

Sorghum SaladSorghum Salad


Sorghum 1 cup sorghum, rinsed in a fine mesh colander
3 cups water
Roasted cherry tomatoes
1 pint cherry tomatoes
1 tablespoon olive oil
Sea salt
Lemony dressing
2 tablespoons olive oil
2 tablespoons lemon juice
¼ teaspoon red pepper flakes
¼ teaspoon fine grain sea salt
1 clove garlic, pressed or minced
Freshly ground black pepper, to taste 
3 cups baby arugula
¼ cup crumbled feta
2 tablespoons grated Parmesan cheese
Optional: 1 can (14 ounces) chickpeas, rinsed and drained


  1. First, cook the sorghum: Combine rinsed sorghum and three cups water in a small pot. Bring to a boil, then cover and reduce heat to medium-low. Cook until the sorghum is pleasantly tender but still has some chew to it, about 55 to 65 minutes. You can wait until the sorghum is halfway cooked before proceeding with the next steps.
  2. To roast the cherry tomatoes: Preheat oven to 200°C (400°F). Line a small, rimmed baking sheet with parchment paper for easy cleanup. Toss the whole cherry tomatoes with one tablespoon olive oil and a sprinkle of salt. Roast until the tomatoes are soft, plump and starting to burst open, about 18 minutes.
  3. To make the dressing: Whisk together the olive oil, lemon juice, red pepper flakes, salt and pepper until emulsified.
  4. Once the sorghum is cooked: Drain off any excess water and pour the cooked sorghum into a serving bowl. Pour in all of the dressing, all of the cherry tomatoes and their juices, the arugula, feta, Parmesan and chickpeas (optional). Toss well and serve.

Sorghum MuffinsSorghum Muffins


1 cup sorghum flour
1 cup all-purpose flour
2 teaspoons baking powder
¼ teaspoon baking soda
1 tablespoon cocoa powder
1 teaspoon vanilla essence
1 tin or 400 ml condensed milk
1 cup milk
3-4 tablespoons melted butter


  1. Sift the sorghum flour, all-purpose flour, baking powder, cocoa and baking soda in a bowl.
  2. In another bowl, mix the condensed milk, milk, vanilla essence and the melted butter and mix thoroughly.
  3. Add the wet ingredients to the flour mixture and mix only until the ingredients are well combined.
  4. Grease the muffin cups with a little oil and spoon the batter till three-fourths full Place in a preheated oven and bake at 180°C (360°F) for 30-40 minutes or till a toothpick inserted comes out clean.

 (Makes 16 muffins)

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