Food Consumption Patterns Part 2

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Annex 5: Alternative and Secondary Meals and Food Rules
Main Meal Alternatives: Soups and Stews
The one acceptable alternative to the main daily meal described above are soups and stews,
essentially the liquid form of the meal described above, but less beans and with some variant rules
governing composition of the different recipes. The most common concoctions are in table ##
below.
Table A5-1: Alternative Main Meals: Soups and Stews
Pumpkin
soup
Bouyon Soup pen blan Soup pen ak fey (joumou) Trip (ragou)
Plantain Bread Bread Pumpkin Vyann
Yam Margarine Margarine Cabbage Banan
Taro Bouillon cube Bouillon cube Cauliflower Yam
Dumpling (w. Garlic Garlic Potatoes Onion
Flour)
Carrot Leeks Leeks Plantain
Spinach Onion Onion Beef
Beef Lime Lime Vermicelli
Potatoes Greens Celery
Crab Carrot Turnip
Plantain
Parsley
Sweet pepper
Food Combination Rules for Soups and Stews
Soups and stews are for viv, legim, and meats: no beans and no grains.
Bouyon should have meat and the primary meat is beef
Highly nutritious forms of soup/stew meats are goat or cow brains or feet and intestines (the
only form most of these foods are eaten)
No pork
Exceptions to the rules
Wheat flour in form of dumpling, formerly and still sometimes composed of manioc
Corn is in a national rural dish called tchaka.
Soup and Stew Relevancy for Peanuts
Stews and soups are amenable to peanuts or peanut sauce or additive.