St. Stephen´s Eshiakhulo Secondary School – Wild Nature

Pupils in actions – reversed classroom

Hello! We are St. Stephen’s Eshiakhulo Secondary School in Kenya. Our WILD Nature activities involved groupwork around two tasks – messages of plants and making dolls with reused materials and natural materials. All students could work on the project they liked!

We hope our partner school, Toila Gymnasium will see them and organize their project work around the same topic.


Here you can see the pictures we draw. The most important plants in our nature are sugar cane and lemon tree with local importance and coffee tree as an international export article.


The second group worked on making dolls. We used materials that we could easily find – plastic bags, seeds, plant fibers. It was really fun to get creative and make something with our hands! The ready-made dolls we brought to our younger siblings.

You can see the process from these pictures and the video:

One group got very artistic with their poster while using the colors of Kenyan national flag!One group got very artistic with their poster while using the colors of Kenyan national flag!


One group got very artistic with their poster while using the colors of Kenyan national flag!

Look what Kaylee Shark did!


The Anniversary Cake of Basic school Rakvere

In October 2014, a big biscuit cake was prepared for the 105th anniversary of the school. The cake was made by all the calsses represented in school. The sweet master from each class made alternately their own part of big cake. Biscuits and sweet curd cheese cream were used in the preparation of the cake. The teachers also had their own part on preparing the cake. The honorable task of the decorating remaind for the ninth grade, who gave the cake with berries and various decorations anniversary worthy look. Each child got a delocious piece of the birthday cake at the dining recess. Preparation of this cake merged the school family, offered a joy of together making and tasty moments, which will remind this party for a long time.


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Estonian Independence Day – national dishes in Toila Gymnasium

We are students from Toila Gymnasium and currently we are in 11th grade. In honour of 97th Estonian Independence Day (24th February) we decided to make three different national dishes. Cooking these dishes is easy and fast. We hope that you try them out and find them delicious.

Enjoy your dishes! 


Toila Gümnaasium
Estonia – a small country with a beautiful nature, unique ethnic patterns and friendly people. Estonian people always stick together no matter what happens and protect their homeland with passion. We can bring out friendship in our own country and also between other countries by sticking together.


Classic potato salad


  • 10-15 potatoes
  • 4 carrots
  • 5-6 eggs
  • 1 large cucumber
  • 4-5 pickles
  • 1 large onion
  • 400g-500g sausage
  • 400ml sour cream
  • 400ml mayonnaise
  • Salt, sugar, pepper, herbs etc

Snapshot 2 (3-3-2015 4-19 PM)


How to make?

  1. Boil the pealed potatoes and carrots until tender (about 15-20minutes). Drain well, cool slightly, then chop them into small pieces.
  2. Meanwhile, bring a seperate pot of water to a boil. Carefully add the eggs; cook for 10min. Peel the eggs under cold running water, then roughly chop.
  3. Put chopped potatoes, carrots and eggs into a bowl.
  4. Chop the cucumber, pickles and sausage into a small pieces. Add them to the same bowl.
  5. For a dressing take a different bowl. Mix sour cream and mayonnaise. Add salt, sugar, pepper, herbs and a chopped onion (to taste).
  6. Pour the dressing on the salad ingredients and mix them together.
  7. Serve immediately or let the salad sit for awhile to soak up the dressing.


Sprat sandwich


  1. Black bread
  2. Sprats
  3. Green onion
  4. Butter
  5. One boiled egg


How to make?

Spread the butter on the bread. Clean up the sprats. Put the cleaned sprats on the bread. Slice the egg and the onion and put it on top of the sprats. Your sandwich is ready to eat! 🙂


Cream of wheat/semolina


  1. 1 l mixed juice with water
  2. 1,5 ml semolina (cream of wheat)
  3. 0, 5-1 ml sugar


How to make?

Mix the juice (200ml) with water (total should have a liter of liquid) if necessary add sugar. Heat the juice to boil then add semolina (cream wheat) and mix quickly. Boil on low heat about 15 minutes, until the semolina is thick. For making cream of wheat/samolina the porridge should not be too thick. Pour the mixture into a larger bowl, let cool down, and then whisk until it is fluffy and creamy. Serve it with or without a cold milk.





Yemeni month in Estonian Schools

December saw the beginning of The Yemeni month in four different schools in Estonia; these schools were Audentes Erakool, Rääma Elementry School, Vesiroosi Gymnasium and Tartu Miina Härma School. During this month these schools were involved in some activities that included making Henna tattoos and making some simple Yemeni food such as fried bread (Tauah Bread). And a salsa kind of dip called Sahaweq. The students also made an effort to make this bread and sell it at the Christmas Bazars. The money they were able to collect was added to the “Entelak” project, which is a Yemeni project to assist girls who have fallen out of school to continue their education.

Tauah Bread recipe:

  • Flour
  • Water
  • Salt (according to taste)

Keep adding until you have a solid dough. Then make small balls out of the dough (the size depends on how big of a pan you have). Roll each ball flat and then smear with vegetable oil or melted butter, then fold, and smear again and then fold. Then roll the folded dough flat and start frying on a flat pan, add some oil according to preference.

The ready bread can be used to eat with either savoury food such as cheese or stew, or sweet food such as honey or jam.

Some add a filling of scrambled eggs and tomato and chilli to it, other fillings can be added also and fried along with the bread.

Sahaweq recipe

  • 4 large tomatoes
  • A little garlic (depending on taste)
  • Salt (according to taste)
  • 1 teaspoon cumin 
  • 2 or 3 chilli cones (according to taste)

This Salsa kind of dip is a very popular dish, and can be added to any savoury food or eaten with bread.

Ghanaian traditional drink – “zoomkoom”

This is the 22. post from Ghana! And the last one! All the schools which registered in the Mondo’s food project have done their food project now (from September to November).

This post is special not only because it’s the last one from Ghana but this is the first and only which introduces you about the  Ghanaian traditional drink.

Teacher Janet and camera-student


Kongo Junior High School decided to change their food project plan and prepare the drink called “zoomkoom” instead of making “tubani” (some schools have already prepared it!).

Preparing traditional “zoomkoom” using guinea corn and shea butter


“Zoomkoom” is a flour water. “Zoom” means flour in nabt and “koom” means water. This drink is offered to (unexpected) guests, it is easy to make and delicious to taste! So “zoomkoom” is a welcome-to-my-house drink.

Traditional “zoomkoom” is ready

There are two different variants of “zoomkoom”: the traditional one and more modernized. Kongo JHS prepared them both.

Preparing modernized “zoomkoom” using millet flour and sugar

Recipe for traditional “zoomkoom”


– Guinea corn flour mixed with pepper;

– shea butter;

– water.

How to prepare:

1. Mix the flour with shea butter and stir. Use kalabash.

2. Add some water and stir.

Estonian volunteer, food project co-ordinator and the author of Ghana schools posts Liina tasting “zoomkoom” from kalabash.


In modernized “zoomkoom” instead of Guinea corn millet flour is used and sugar is also sugar is added, not shea butter – the rest is the same.

“Zoomkoom” two different varieties: traditional (brown) and modernized (white)


“Zoomkoom” has an interesting taste, it is hot (spicy) and sweet at the same time! It is really nutritious and advised for sportsmen.

Watch our video and try to prepare “zoomkoom” yourself!

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Beans cakes with stew by Yakoti PS

Usually is Ghanaian national dish “tobani” (beans flour cakes) eaten with sheaoil and pepper but Yakoti Primary School wanted to prepare “tobani” with stew.

It is the same dish as “tubani” or “toubani”, different villages call it just differently.

There are some photos about our food project below.

Our camera-man with Mondo donated tablet.
Grass and leaves are used in preparing “tobani”
Cooking place is ready
Cakes are cooked by steaming
“Tobani” is ready now, removing the leaves
Cooks are presenting: stew and beans cakes
Bon appetit! Head isu! Nayen song ka la sigi!


Video tells more than photos, so watch our video too!


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Cooking Afghan Curry and Eggplant Bolani at our school

In this video we show you how to cook Biryani rice, Bolani, Peeraki, Afghan curry, salad, Chakni and fruit chart!

The dishes we cook in the video is mostly cooked for random lunches and dinners, however, the rice dish and Afghan curry (various types) are also considered must for all afghan special occasions e.g: weddings, parties, hospitality etc.

In Afghanistan, girls of student age are quite keen to help their mothers cook delicious dishes as you watched in the video. We unfortunately do not run cooking classes arranged for the students due to insufficient possibilities. It could be a great initiative for the future.

Recipes for the Curry and Bolani:


Afghan Curry
  • 1 kg Chicken pieces, skin removed
  • Cooking oil 3-4 tbsp
  • Fresh tomatoes ½ kg
  • Garlic 3-4 cloves
  • Fresh pepper 4pieces
  • Thick Yoghurt ½ kg
  • Small piece of ginger peeled
  • 1 heaped spoon of coriander powder
  • ½ spoon of seasoning


  1. Pour oil in a cooking pot, add pieces of chicken to the heated oil.
  2. Stir the chicken pieces in the pot, add garlic, add small cut pieces of fresh pepper, add coriander powder, add cut tomatoes, add seasoning, add ginger pieces, salt and thick yoghurt. Now add a glass of water .Stir again until all the ingredients added to cooking pot get well mixed.
  3. Now heat it for around 12 minutes – (medium heat)
  4. Turn heat off and delicious Afghan chicken curry should be ready. You may check the chicken pieces for softness and may cook if for five more minutes if the chicken is not as much cooked as you may like.
  5. Sprinkle a handful of chopped coriander on curry as garnish.


Eggplant Bolani
  • ½ kg eggplant
  • Thick Yoghurt ½ kg
  • Garlic 3 cloves
  • Cut Tomatoes ½ kg
  • Salt (as needed)
  • Fresh pepper 2 pieces
  • Fresh chopped coriander for garnish


  1. Peel off eggplant and cut into equal slices
  2. Place the pieces of eggplant in a plate – Add some salt to the uncooked eggplant and leave for 3 minutes
  3. Now, pour cooking oil into a frying pan, turn the heating on and add eggplant pieces to it to cover the surface of the frying pan (make sure the eggplant water in the plate is not used).
  4. Leave the eggplant for 5 minutes on medium heat.
  5. Now remove the fried eggplant from the frying pan and add cut tomatoes, chopped garlic and fresh pepper and 1 tbsp of salt to the same oil in the pan.
  6. Stir well until it is turned into paste.
  7. Now add the fried eggplant to the paste and stir carefully until the eggplant pieces are well covered with the paste containing tomato, garlic, pepper and salt.
  8. Use thick yoghurt and chopped coriander as garnish.
  9. Enjoy! 🙂
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Northern Ghanaian most common dish TZ with vegetable soup

Zanlerigu Primary School

Ghanaian national food: TZ with vegetable soup
In Africa, especially Ghanaians consume varieties of food. One of the most cherished food consumed in the northern part of Ghana is “tuo zaafi” (TZ).

T.Z can be prepared using maize or millet. This millet is sub-divided into two: early millet called “nara” and guinea corn called “kemolega”.

After harvest this harvested millet is dried for 3-4 days and when well dried, you thrash or pound them and afterwards remove all the chaffs from the grains.

Also, the grains are ground using the grinding stone or grinding mill. This ground grains are called flour. This flour will be mixed with water. The water should stay for a day so that fermentation will take place. With your entire cooking utensils ready e.g. stirring rod, pot etc pour the fermented mixture inside the pot on fire and stir till it is uniformly mixed to form porridge. When this porridge is well boiled add flour and start stirring and adding the flour for 2-3 minutes and that makes what is called T.Z.

T.Z can be taken with a lot of soup depending on the kind of soup one prefers: groundnut paste and okro soup (vegetable soup) is what we intend eating with our T.Z.

With your groundnut paste, okro and other ingredients ready, you cut your okro into pieces set your fire and if the water starts boiling, pour your okro inside the pot.

If it starts to boil or boiling add salt bitter into it. In Ghana salt is very important in preparation of any meal, so you add salt and any other ingredients that are made available to you. You can even add meat if you have.

After all this you then serve your bowls and that makes a complete meal for consumption.

Bon appetit!

Our food project coordinator
Our chef
Cutting okro
Preparing T.Z.
T.Z. with vegetable soup is ready

Spend the next 10 minutes with us  to see the video and find out how our most common dish is made.


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Ghanaian doughnut – “koosi”

Today the teachers and students from Zopeliga Primary School, Upper East Region, Ghana prepared their national food called “koosi”.

“Koosi” is a deep fried doughnut without the hole made from beans flour and added onions inside. This is a delicious light meal which is good to eat for example with porridge for breakfast or lunch. Ghanaians don’t prepare “koosi” every day but you can buy it from the market.


Our food project photographer
Even our head master was there to see what are we doing!
Preparing koosi
Koosi is ready!
Our project is finished: tablet is resting and koosi is ready.
It’s sooooooooo good!!!!

Want to prepare “koosi” yourself? Watch our short video and try!

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Ghanaian dish “kanzagma” of beans by Gane-Asonge PS

The students and teachers from Gane-Asonge Primary School prepared Ghanaian national dish called “kanzagma” using beans.

Asonge team
Our cooking team

Local people don’t eat “kanzagma” every day, it is a meal that they make for special guests.

Ingredients needed for “kanzagma” we prepared:

  • beans;
  • water;
  • salt bitter;
  • groundnut oil;
  • “yahzi” if you like  (made from “kulikuli” which gotten from groundnut);
  • one onion;
  • pepper and salt.

Instead of a blender we used our “local blender” called “atta aueia”  – “woman power blender” as our teachers named it.

Blogisse blenderi pilt
Local blender

First of all you have to put the beans into water for 30 minutes, after that you can grind them.

Blogisse kolm osa oad
Beans in the water; grinding the beans and already ground beans.
Blogisse ubade tampimine girls
Students grinding the beans

Watch our video and find out how simple but delicious dish of beans is prepared:

Blogisse valmitoidu viimne lihv
Blogisse valmistoit
Our “kanzagma” of beans is ready

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