Cooking

The deaf and hard-of-hearing youngsters at Levi’s Nek farm producencorn to feed their chickens, but also for their own consumption.Freshly harvested, the shucked corn is grilled over a wood fire in a homemade frying pan.

At St Paul’s School for the Deaf, in Leribe, Lesotho, 6 young people are training on the educational farm set up in 2016 by The Ivory Foundation.Under the guidance of Tsephane, educational manager and head of cultivation, they have been … Read More

If there’s one vegetable that amazes children in the Traversine Bercy vegetable garden, it’s the Blauhilde bean from our seed partner : Agrosemens.And yes, this pole bean, which looks so good on our pergola, isn’t green, it’s purple!Its long pods … Read More

To mark the annual party at the Villiot residence, the Designing Hope association organised a cooking workshop in the garden to make the most of the produce from the garden.Freshly harvested spinach was cooked with onions to make the main … Read More

A local vegetable garden is planned to provide a variety of vegetables and herbs for their personal use.Until the garden is up and running, the vegetables have been bought from Levi’s Nek stores….

The women of the village of Sentiou Maka have harvested bissap leaves from their communal vegetable garden, which they will be cooking to accompany the semolina. This traditional plant is used both as a drink, by decocting the flowers, and … Read More

The agroforestry garden provides daily vegetables used for the preparation of meals in the canteen of the Yagma school. Peppers, onions, tomatoes, spinach, cabbage are cooked in a sauce to accompany starchy foods or mashed beans. A project supported since … Read More

Designing Hope has recruited a full-time cook for the Garden of Skills. To accompany rice or traditional semolina (pap), Spe cooks a daily sauce using seasonal vegetables from the garden. 

The harvest of vegetables realized at the beginning of November in the garden allowed us to organize a meal in the garden of the residence Villiot-Râpée, in the presence of all the actors who interact regularly with the garden. The … Read More

Within the framework of a day of training organized by Unis-Cité and bearing on the topic of the environment, the young people in Civic service were able to put the hand to the paste and to collect the last green … Read More

Like every day of the week, the children enjoyed a healthy and balanced meal at the HalfWay House. The meal consists of rice and a sauce prepared with vegetables from the garden. This nutritional support benefits about 50 underprivileged children … Read More

To add value to vegetable production from the Garden of Skills, Tolaguele cooked the harvested sweet potatoes. As part of the nutrition training that will be offered at the garden, recipes using little salt and only natural spices will be … Read More

With an international volunteer (Peace Corps) in place for 2 years in Roosboom, Designing Hope has developed a recipe book inspired by traditional meals. Recipes are selected based on the vegetables they use, and the ability to produce them in … Read More