Nutrition
Kelewele
Kelewele
Ingredients
4-5 ripe plantains
Half teaspoonful of salt
Quarter teaspoonful of black pepper
Half teaspoonful of ginger powder
Half cup of vegetable oil
2 cloves garlic, minced
1 tablespoonful grated ginger (optional)
Method
Peel the plantains and slice them into smaller sizes
In a bowl, mix together salt, black pepper and gin ger powder
Add the sliced plantains to the spice mixture and toss to coat evenly
Heat the vegetable oil in a deep frying pan over medium-high heat.
When the oil is hot, add a few plantain slices (do not overcrowd)
Fry until golden brown.
Remove the fried plantains from the oil and place them on a paper towel-lined plate to drain excess oil.
If using garlic and ginger, sprinkle them on the fried plantains and toss to coat.
Serve hot with groundnut and enjoy!
Nutrition
What to take at Ramadan
Ramadan, is one of the sacred and important moments of every Muslim.
It is the month in which it is believed that the Holy Qur’an was sent down from heaven “as a guidance for men and women, a declaration of direction, and a means of salvation.
Khebab are nutritious
to the body
During the ninth month on the Muslim calendar they observe a strict fast from dawn until sunset.
Muslims who are fasting are not allowed to eat or drink (even water) during daylight hours.
During suhoor or sehri, components of a balanced meal can help your blood sugar remain stable and give you energy.
Foods for breaking the fast easily are whole grains, vegetables, fruits, lean protein, healthy fat – all of these are important to give your body all the nutrients it needs after a long day of fasting.
It is also important to include fruits like watermelon, mango, grapes, dates, cashew, sugarcane, oranges and some protein supplement like eggs, khebab, meat, milk and dairy product.
Some drink milk to break the fast. Others use Tamarind, Sobolo, Lamugin etc.
For the main meals, one could consider rice and stew, tuo zaafi and ayoyo, banku and okro stew, omo tuo and groundnut soup or palm nut soup.
Nutrition
Fish jute mallow leaves soup (Fish Ayoyo soup)
Ingredients
– 200 grams of jute mallow leaves
-20 grams of dawadawa
– 100 grams of fresh tomato
– 10 grams of fresh hot pepper
– 50 grams onion
– 45 fish powder
-9 grams of bouillon tablet
– 3 tablespoonful of saltpetre
-Salt to taste
Preparation
• Wash jute mallow with salt added to water (brine)
• Chop/pound jute mallow
• Grind hot pepper (dry or fresh) and tomatoes
• Chop onion into pieces
• Pound dawadawa
• Pound dry fish
Preparation
• Put water on fire to boil
• Add pounded dawadawa and allow to boil
• Add grounded tomatoes and hot pepper
• Add powdered hot pepper and chopped onion and allow to boil
• In a separate pot, steam jute mallow with little water
• Add saltpetre to make it slimy and steam for about 5-10 minutes
• Add steamed jute mallow to the mixture
• Add salt to taste
• Add water (if too thick) and allow mixture to boil
• Serve when cooked
Serve with tuo zaafi, banku, kenkey or eba.
