A look into the kitchen of the Mbigili Children’s Village.

 

 

The heart of the children’s village is its farm, which is directly connected to the children’s homes. On several fields and in greenhouses, everything the kids need for their daily lives is grown: corn, tomatoes, bananas, papayas, herbs, guavas, cabbage, and lettuce. Everything is cultivated right on site. A farm manager and her team, together with the house mothers and the children, take care of planting and upkeep. Thanks to a modern irrigation system, the supply remains stable even during intense heat.

 

The children are actively involved in the work on the farm. In the Kids Club, they learn how to grow vegetables, take care of plants, and take on responsibility. Through their voluntary engagement, they can even earn a small pocket money. The farm is also home to goats, pigs, cows, and chickens, which the children help care for with dedication.

 

Meals in the children’s village are cooked fresh every single day. Five kitchen mothers make sure breakfast, lunch, and dinner are balanced and varied. For breakfast, there is often Uji, a warm, liquid grain porridge with milk, along with homemade bread and fresh fruit like bananas or oranges. Once a week, eggs are also served.

 

A typical Tanzanian dish that is often prepared in the village is Ugali, a firm, slightly sticky cornmeal porridge served with Maharage (cooked brown beans), Mboga majani (leafy green vegetables), and occasionally Samaki (fish).

 

Sustainable, fresh nutrition is a key part of daily life in Mbigili. The children learn where their food comes from, how to grow it, and why healthy eating is essential for their future.