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
Chickpea has the highest protein bioavailability among pulses
Cooked 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 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
Sorghum 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
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)
Baobab: http://www.worldagroforestry.org/shambashapeup/
Mango: http://www.worldagroforestry.org/shambashapeup/
(Serving Size: Serves 4-6 )
INGREDIENTS
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
GRAINS
Pigeonpea – 100 g
Pearl millet – 100 g
Sorghum – 100 g
Groundnut – 50 g
Chickpea – 50 g
METHOD
(For a non-veg soup, substitute the vegetables with 150 g of meat or seafood)
(Makes 4 stuffed peppers)
INGREDIENTS
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
METHOD
INGREDIENTS
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
METHOD
INGREDIENTS
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
METHOD
(Makes 16 muffins)