Day 1: Lunch – Pumpkin, Peas, Rice, Greens and Kachumbali

This colourful lunch is full of taste and nutrition to power your day!

Ingredients:

• ¼ pumpkin (with skin)
• ½ kg peas
• ½ kg rice
• 1 bunch of dodo (or other local greens)
• 1 ½ onions
• 1 tomato
• Oil and vegetable seasoning (to taste)

Instructions:

1. Pumpkin:
   Cut the pumpkin into quarters and leave the skin on. Boil in a pot over traditional charcoal or on the stove for about 30 minutes, or until soft.
2. Rice:
   Rinse and boil the rice until fully cooked. Set aside.
3. Peas:
   In a separate pan, fry 1 chopped onion and 1 chopped tomato on high heat. Add the peas, a bit of water, and your favourite vegetable seasoning. Bring to a boil, then reduce heat and simmer for 15 minutes, until the peas are tender.
4. Greens (Dodo):
   Heat some oil in a pan and fry ½ a chopped onion. Remove the larger stalks from the dodo, then add the leaves to the pan. Stir continuously on medium heat until the dodo is wilted and soft.
5. Kachumbali:
   Finely chop the raw tomato and raw onion into small pieces. Mix together and serve fresh on the side.