Micronutrient deficiencies are a significant public health issue in Tanzania, particularly affecting children under five and pregnant women. Addressing malnutrition can be achieved through nutrition education and food-based strategies implemented from local to national levels. A study conducted in the Kagera region of Tanzania aimed to tackle these deficiencies by modifying local recipes and developing nutrient-rich foods, specifically targeting children under five years of age. The study successfully enriched popular dishes with enhanced levels of vitamin A, iron, and protein, meeting or exceeding recommended dietary allowances. Laboratory analyses and bioaccessibility tests were conducted to ensure the nutritional content and absorption. Additionally, sensory evaluations confirmed the acceptability of the modified recipes, indicating their potential to meet the nutritional needs of young children in Tanzania and similar communities across Africa.