What a pleasure to taste, as a little child, its origins!
Miske Alhaoutou and her daughter.
© Akikolda
By: Clémence Denavit Follow
10 mins
Without prohibition and without complex, give to his child.
Immerse yourself as a child with the flavors and scents of where you come from.
Cooking, spices, words, being together and sharing: isn't that the beginning of love?
From the youngest age ?
Especially since a baby discovers the world with… his mouth: hand to mouth, his exploring mouth, it shows how much these first tastes shape us!
Publicity
What place then for… our roots?
Our origins in opening our children to what they eat?
Miske Alhaouthou decided to make it fun, and open the world to her daughter, and give us the recipe.
Miske is a cook, culinary artist, and cocoon artist-cooker.
"
How to boost my baby's dietary diversification
" is his first book.
It is published by First editions.
To follow Miske:
on facebook
and
on instagram.
"How to boost my baby's food diversification", by Miske Alhaouthou.
© First Editions
Related to this show
- "
Answers to all the questions you ask yourself about your child's nutrition
" by Dr Patrick Tounion, Odile Jacob 2014.
- Listen to
Priorité santé
-
The edible school
- and in
the Taste of the world: "Changing the world by the way we eat"
- Discover Arielle Akakpo, mother cook in Calais, at the big tables, at the Channel.
In images, in pictures
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Musical programming
- Yowa Moina,
by Zainaba Ahmed
-
Uélé moliba makasi
by Chantal Grosléziah and Paul Mindy taken from the record: “Les Comptines du baobab”.
Coconut Chicken Recipe. "How to boost my baby's food diversification", by Miske Alhaouthou - First editions.
COCONUT CHICKEN
For 1 baby and 2 adults or a baby meal and baby food for several days.
Preparation 15 min
Cooking 35 min
2 beautiful free-range chicken thighs
20 cl of coconut cream
2 beautiful
button
mushrooms
The juice of half a yellow lemon
1 white onion
1 clove of garlic, degermed
1 tbsp. tablespoon massala
½ tsp. tablespoon turmeric
olive oil
1 pinch of pepper
Prepare your chicken thighs by cutting them in half and removing the skin
(you can ask your butcher if necessary). Finely chop the onions,
garlic and mushrooms.
Then put a drizzle of olive oil in a Dutch oven and brown the garlic
and onion with the spices, salt and pepper for 4 minutes over medium heat.
Be careful, save your sliced mushrooms for later!
Add your chicken pieces and mix regularly so that the chicken
soaks up the spices. Once the chicken has taken a little color,
cover everything with water and cook for 20 minutes.
After 20 minutes, add your coconut cream, mushrooms and lemon
juice. Simmer for another 10 minutes, making sure
the chicken is cooked through.
For baby
Prepare 2 to 4 teaspoons of chicken depending on the age of your baby. For the
little ones, mix the whole more or less finely, to make a puree
full of taste. Add a little vegetable oil.
And to go with
While the chicken is cooking, you can throw the rice of your choice and why
not spinach with coconut milk for a trip to the Comoros!
The little extra
If you still have coconut sauce, you can use it for a dhal (see p. 132)
or a vegetable curry (see p. 140).
Recommended amounts
From 6 to 9 months: 200 g of vegetables / 10 g or 2 tbsp.
chicken
From 9 to 12 months: 220 to 240 g vegetables / 20 g or 4 tbsp.
chicken /
1 to 2 tsp.
starch
From 12 to 24 months: 220 to 240 g of vegetables / 20 g or 4 tbsp.
chicken /
2 tsp.
tablespoons of starchy foods
SWEET POTATO PURÉE WITH COCONUT CREAM
For 1 baby and 2 adults or 1 baby meal and small jars for several days
Preparation 10 min
Cooking 15 min
700 g of sweet potatoes
20 cl of coconut cream
½ onion
½ clove of garlic, degermed
1 tbsp. teaspoon chopped coriander
1 pinch of nutmeg
vegetable oil
1 pinch of pepper
Peel the sweet potatoes and cut them into pieces. Peel the onion that
you will cut into 4, then the garlic that you will cut into 2.
In a saucepan of water, cook the sweet potatoes with the onion
and garlic for 15 minutes.
When it's done, drain the vegetables, keeping the cooking water well
in a bowl, you will need it for the rest of the recipe.
In a blender, put the cooked vegetables, coriander, nutmeg, pepper
and coconut cream.
Mix it all up.
Don't hesitate to add cooking water
or coconut cream as needed to adjust the texture.
Serve hot.
For baby
Take the
baby's
portion according to his age.
Add a little vegetable oil.
The little extra
If you have mash left over, you can use it for the
Sweet Potato Parmentier and Chicken Chip
recipe
(see p. 86).
Recommended amounts
From 6 to 9 months: 200 g
From 9 to 24 months: 220 to 240 g
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