Nutrition
Coconut rice
Coconut rice
Ingredients
1 medium-sized dry Coconut
7-8 tablespoonsful of coconut oil
2 cups of rice
2 medium size onions
Salt to taste (to your preference)
2 cups of water
Preparation
Start by grating your coconut
Preheat your saucepan and add your grated coconut
Roast it for five minutes and set aside
Add oil in the saucepan, add your onions when heated
Wash your rice and add to the oil
Add water and salt to taste.
Cover it to boil on a high heat
When it starts boiling, reduce the fire and cook on a medium heat.
When the rice is well cooked, add your roasted coconut and mix well.
Allow it to simmer for 10 to 20 minutes after which the coconut rice would be ready to serve!
Enjoy it with vegetable stew!
Compiled by Elizabeth Agyeibea Ackon
Nutrition
Turkey stew
Ingredients
– 1.5kg of turkey
-Salt and pepper to taste
-62-125g of vegetable oil
-5-6 tomatoes
-1 medium onion, sliced
-1 tablespoon of garlic,
– I tablespoonful of grounded gloves
-½ teaspoonful of dried thyme
-1 tablespoonful of smoked paprika
-¼ teaspoonful of curry powder
-1 bay leaf
-1 tablespoonful of Maggi or bouillon (chicken-flavoured)
-2 green onions, chopped (whites
and green parts)
-3 tablespoons (12g) parsley
-1-2 sliced carrot
Preparation
-Season chicken with salt, pepper, and seasoning.
-Cook turkey until tender
-Heat oil in a large pot over me
dium heat until hot, fry turkey
until brown.
-Wash, clean and blend tomatoes,
onions, and garlic.
-Pour the blended ingredients into the pot of chicken.
– Add the thyme, curry powder, bay leaf, parlsey, bouillon, paprika to boil.
Let it simmer until tender (depending on the turkey), 20-30 minutes, frequently stirring to prevent the stew from sticking to the bottom of the saucepan.
Add carrots, green and onions. Cook for five more minutes. Adjust the thickness of the stew with water or stock.
Season with salt according to preference. Remove the bay leaf.
Source: Pulse.com
Ingredients
– 1.5kg of turkey
-Salt and pepper to taste
-62-125g of vegetable oil
-5-6 tomatoes
-1 medium onion, sliced
-1 tablespoon of garlic,
– I tablespoonful of grounded gloves
-½ teaspoonful of dried thyme
-1 tablespoonful of smoked paprika
-¼ teaspoonful of curry powder
-1 bay leaf
-1 tablespoonful of Maggi or bouillon (chicken-flavoured)
-2 green onions, chopped (whites
and green parts)
-3 tablespoons (12g) parsley
-1-2 sliced carrot
Preparation
-Season chicken with salt, pepper, and seasoning.
-Cook turkey until tender
-Heat oil in a large pot over me
dium heat until hot, fry turkey
until brown.
-Wash, clean and blend tomatoes, onions, and garlic.
-Pour the blended ingredients into the pot of chicken.
– Add the thyme, curry powder, bay leaf, parlsey, bouillon, paprika to boil.
Let it simmer until tender (depending on the turkey), 20-30 minutes, frequently stirring to prevent the stew from sticking to the bottom of the saucepan.
Add carrots, green and onions. Cook for five more minutes. Adjust the thickness of the stew with water or stock.
Season with salt according to preference. Remove the bay leaf.
Source: Pulse.com
Nutrition
Health
benefits of Turkey
– Turkey is a rich source of protein
– Skinless turkey is low in fat
– Boosts energy production
– Boosts immune system
– Lowers cholesterol levels
– Contains selenium
