Depending on the location of the school, meals can very. Our job is to make sure that on site there is enough ingredients sourced by local farmers, to allow the teachers to cook up healthy regional dishes.
In the mainland of Kenya where access to crops is a little easier, the popular Kenyan dish ‘ Githeri’ is the choice for lunch. Maize, beans and often other vegetables mixed together with a good dose of salt.
Up in the drier regions of Turkana, rice is usually a staple - again served with beans and sometimes potatoes mixed in.
thanks to you and your shirts, we are able to help fund these ingredients by shopping with local farmers to keep the economy ticking over, and keep bellies full at school !