Nutrition
Corn flour doughnut (Banfo bisi or Awiesu)
• Awiesu or Banfo Bisi
Corn flour doughnut locally known as banfo bissi is a Ghanaian snack mainly filled with carbohydrates and other nutrients.
The snack has a crunchy exterior and soft in the middle when freshly fried, however, it hardens up when cold.
Ingredients
200grammes of milled corn flour
25grammes of caster sugar
Pinch of nutmeg
100millemetres of water
500millemetres of sunflower oil
80grammes of roasted peeled peanuts
Method
-Mix water and 100grammes of the milled corn flour in a saucepan and place on medium heat.
– Mix the corn flour and water till mixture forms a hard smooth paste. This should take about 8-10 minutes.
-In a bowl, mix the remaining
100grammes of corn flour, sugar and nutmeg together.
-Transfer the hot dough into the dry corn mixture and mix everything till well combined.
-With clean hands, scoop a handful of the corn dough mixture and roll it in-between your palm to form an oblong shape.
-Insert a few groundnuts into each shaped corn dough and set aside.
-Pour the sunflower oil into a saucepan and place it on medium heat.
-Test whetheroil is hot by dropping a little corn dough into the oil. If it sizzles, oil is ready.
– Fry each corn doughnut till it is golden brown and drain off any excess oil on a blotted kitchen paper.
– Serve immediately with groundnuts and a glass of cold juice.
Source: Pulse.com.gh
Nutrition
Health benefits of tomatoes
-Supports heart health
-Supports exercise recovery
-Help protect against dementia
-Cooked tomatoes helps prevent prostate cancer
-Help balance blood sugar
-Promote healthy skin, hair, and nail growth
Source: health.com
Nutrition
Sallah stew
Muslims have a special method of preparing their Sallah stew. Everyone can attest to the fact that Sallah stew has a different aroma and taste.
In today’s edition, The Spectator would take readers through the process of preparing this festive stew.
Ingredients
2 pounds of meat
1/2 cup of oil
3 large onions
10 large tomatoes
2 peeled garlic clove
4 tablespoonfuls of celery leaves
3 scotch bonnet pepper, optional
2 basil leaves
1 teaspoonful of fresh thyme
1 canned tomatoes sauce, 15 ounce
1teaspoonful of curry powder
1 teaspoonful of white pepper
2 tablespoonfuls of smoked paprika
1 tablespoonful of maggie powder
2 green onion, sliced
Salt to taste
Method
-Cut and wash meat
-Boil meat with salt, and some chopped onions, garlic, and ginger in a medium pot until tender.
-Remove meat from the pot to dry. (Reserve the stock for later use).
– Put oil on fire and fry meat
-Grind or blend onions, pepper, tomatoes, garlic, parsley, celery, thyme, basil and scotch bonnet pepper.
– Add mixture to the oil and let it cook for sometime
– Add tomatoes puree, curry powder, white pepper, smoked paprika and bouillon powder and allow to boil, reduce heat and simmer for about 30 minutes.
Stir the pot frequently to prevent the sauce from sticking to the pot.
Add meat stock to give stew an additional taste.
Add green onions. Adjust seasonings, sauce consistency with water/ stock and salt.
Serve warm with a desired side dish.
By Linda Abrefi Wadie
