COOKING DEMONSTRATION REPORT

Project Title

Provision of Life-Saving, Community-Based Nutrition and Health Education Services

Activity

Cooking Demonstrations for Health & Wellness Promotion Using Local Somali Foods

Implementing Organization Somali Helping Hands Association (SOHHA)

Donor Somalia Humanitarian Fund (SHF)

Location

Beletweyne District – Villages: Dharkeynta, Baacadbuke, Dabeyl, Guriyacade, Lafoole, Gasle, Siigaaloow, and selected IDP sites

Reporting Period

15 October – 15 December 2025

Number of Participants

Total Groups: 13
Participants per Group: 20
Total Participants: 260
Target Group: Mothers, caregivers of children under five, pregnant and lactating women (PLWs)

1. Background and Rationale

Malnutrition remains a critical public health concern in Somalia, particularly among children under five years of age and pregnant and lactating women (PLWs). Poor dietary diversity, limited nutrition knowledge, food insecurity, and repeated humanitarian shocks have resulted in widespread reliance on monotonous diets dominated by cereals, with inadequate intake of proteins, vegetables, fruits, and micronutrient-rich foods.

In Beletweyne District, many households lack practical knowledge on how to prepare balanced and nutritious meals using locally available foods. This negatively affects infant and young child feeding (IYCF) practices, maternal nutrition, and overall household health.

Cooking demonstrations using locally available Somali foods are a proven behavior change communication (BCC) strategy that enables caregivers to acquire practical skills in preparing nutritious meals. These demonstrations promote dietary diversity, food safety, hygiene, and optimal feeding practices while ensuring cultural relevance and sustainability.

As part of its integrated nutrition and health education program funded by the Somalia Humanitarian Fund (SHF), SOHHA conducted community-based cooking demonstrations to strengthen household-level nutrition practices and improve nutrition outcomes among vulnerable populations.

2. Objectives of the Cooking Demonstration

The specific objectives of the cooking demonstrations were to:

Improve participants’ knowledge and practical skills in preparing nutritious meals using local Somali foods
Promote dietary diversity for children under five and pregnant and lactating women
Increase awareness and practice of proper hygiene and food safety during food preparation
Support optimal infant and young child feeding (IYCF) and maternal nutrition practices
Encourage positive and sustainable behavior change through participatory learning

3. Benefits of Using Cooking Demonstrations to Teach Health & Wellness

3.1 Practical and Hands-On Learning

Cooking demonstrations allow participants to actively engage in food preparation, enabling them to observe, practice, and understand proper cooking techniques. This hands-on approach improves learning retention compared to theoretical sessions.

3.2 Promotes Sustainable Behavior Change

By using affordable, locally available, and culturally acceptable Somali foods, participants are more likely to replicate the demonstrated recipes at household level, leading to sustainable improvements in dietary practices.

3.3 Encourages Community Participation and Peer Learning

Group-based demonstrations foster discussion, sharing of experiences, and peer learning among participants, strengthening community ownership and acceptance of improved nutrition behaviors.

3.4 Improves Nutrition, Hygiene, and Food Safety Knowledge

The demonstrations integrate key messages on balanced diets, hygiene, handwashing, safe water use, and food safety, contributing to improved health and wellbeing for households.

4. Approach and Methodology

The activity was implemented using a community-based, participatory behavior change communication (BCC) approach focusing on practical learning and sustainability.

4.1 Community Mobilization

SOHHA nutrition staff worked closely with community leaders, village committees, and health volunteers to mobilize target beneficiaries and identify suitable venues within the community.

4.2 Group-Based Demonstration Model

Participants were organized into five groups of twenty participants to allow effective facilitation, interaction, and participation. Small group sizes ensured that all participants could actively engage in the demonstrations.

4.3 Use of Local Somali Foods

All recipes were prepared using locally available and affordable Somali food items to ensure cultural relevance and feasibility for household replication.

4.4 Practical Demonstration and Facilitation

Facilitators conducted step-by-step cooking demonstrations while engaging participants in food preparation. Key messages on IYCF, maternal nutrition, hygiene, and food safety were integrated throughout the sessions.

4.5 Monitoring and Feedback

Participant engagement and understanding were monitored through observation, question-and-answer sessions, and feedback discussions to improve the effectiveness of the activity.

5. Key Steps for a Successful Cooking Demonstration

5.1 Venue Selection

Safe, clean, and accessible community locations
Adequate space for cooking and participant seating
Availability of clean water and basic sanitation facilities

5.2 Topic Selection

Based on identified community nutrition gaps
Focus on child feeding, maternal nutrition, and family diets
Emphasis on balanced meals using local foods

5.3 Recipe Selection (Local Somali Foods)

Recipes included:

Enriched porridge (Shurbad kabciye ) with groundnuts, milk, or oil
Rice or sorghum combined with beans, lentils, or cowpeas
Vegetable-based meals using tomatoes, onions, carrots, and leafy greens
Protein sources such as eggs, milk, legumes, and small amounts of meat or fish
Use of iodized salt and vegetable oil to improve micronutrient intake

5.4 Materials and Equipment

Cooking utensils, fuel, and locally sourced ingredients
Handwashing facilities with soap and clean water
IEC/BCC materials on food groups and balanced diets

6. Food Safety and Food Sampling Requirements

6.1 General Food Safety Measures

Handwashing with soap before food handling
Use of clean utensils and cooking surfaces
Proper washing of vegetables and ingredients
Use of safe and clean water
Thorough cooking to prevent foodborne illnesses

6.2 Food Sampling Requirements

Small tasting portions provided
Use of clean, disposable cups or spoons
No direct hand contact with cooked food
Separate utensils for serving and tasting
Food served immediately after cooking

6.3 Special Considerations

Extra caution for children and PLWs
No storage or reuse of leftover food
Proper disposal of food waste

7. Implementation Summary

Item	Details
Number of Groups	13
Participants per Group	20
Total Participants	260
Facilitators	SOHHA Nutrition Staff
Methodology	Practical cooking demonstrations & group discussions
Key Topics	Local balanced diets, IYCF, hygiene, food safety

8. Challenges and Mitigation Measures

Limited cooking utensils: Shared equipment efficiently among groups
Low literacy levels: Used visual demonstrations and simple language
Time constraints: Proper scheduling and group management

9. Achievements

Improved caregiver knowledge on preparing nutritious meals using local foods
Increased awareness of dietary diversity, hygiene, and food safety
High participation and engagement of mothers and PLWs
Increased confidence among participants to prepare balanced meals at household level

10. Lessons Learned

Practical demonstrations are more effective than theoretical sessions
Use of local Somali foods improves sustainability and acceptance
Community participation enhances adoption of improved nutrition practices

11. Conclusion

The cooking demonstrations conducted by SOHHA with funding from SHF successfully improved nutrition knowledge, practical cooking skills, and hygiene awareness among targeted communities in Beletweyne District. The use of locally available Somali foods ensured cultural relevance and sustainability, contributing positively to improved household nutrition and child feeding practices.

12. Recommendations