Cook locally, eat healthily: sweet potatoes and moringa to tackle malnutrition
Malnutrition remains a public health challenge along the river valley. In response, World Vision Mauritania, supported by NutriConseiller and World Vision International’s Innovation Fund, piloted an approach grounded in local eating habits, culminating in a final event held on 18 July 2025 in Tokomadji. Over the course of several days, six women's cooperatives collaborated with a chef and two nutritionists to develop recipes that were easy to prepare and affordable.
The final took the form of a community cooking contest. Each cooperative presented a dish made from affordable, easily accessible ingredients. The dishes were assessed by a local jury comprising the mayor, village chief, a nurse and an imam, who used four clear criteria: taste, nutritional balance, hygiene and feasibility at home. Discussions helped to refine the recipes, ensuring that they could easily be reproduced in family kitchens.
Three recipes were selected and approved by the communities: sweet potato couscous served with moringa sauce; children's compote made with sweet potato, vegetables and moringa; and sweet potato paste with sweet potato leaf sauce, which is tailored to the nutritional needs of pregnant and breastfeeding women. These dishes contain beta-carotene (vitamin A), fibre and complex carbohydrates from sweet potatoes, as well as iron, calcium, plant proteins and antioxidants from moringa.
Beyond the final stage, the initiative involved six cooperatives and strengthened a network of twenty-two community relay teams. More than 1,700 people were educated about good hygiene and nutrition practices. Of the sixty children screened, forty-four were found to be in good health, thirteen were placed under nutritional follow-up and three were referred to health facilities for appropriate care.
"This project helps us to feed our children better using what we already have," said Ba Amadou, Chair of the Steering Committee. 'The recipes are easy to prepare, and everyone can get involved.' The results indicate high levels of acceptability and intention to reproduce the dishes at home, as well as active uptake by community relays. They confirm that relying on sweet potatoes and moringa increases intake of vitamin A, iron, calcium, plant proteins and fibre without increasing household food costs.
Next steps:
World Vision Mauritania and NutriConseiller are finalising a recipe guide in the local language to encourage widespread adoption in priority villages. Community relays will host cooking demonstrations to encourage uptake and track changes in dietary practices. A recognition mechanism for the six participating cooperatives will be developed in collaboration with local authorities and partners.
Acknowledgements:
World Vision Mauritania would like to thank the communities of Tokomadji and Koundel, the women’s cooperatives, the local authorities, the faith leaders, the health teams and NutriConseiller for its expertise and commitment.
