Nutrition
Guinea fowl stew
Guinea fowl stew
Ingredients
-5 kilos of Guinea fowl
– Vegetable oil
-Salt
-3 tablespoonful of salt
-Ginger
-Garlic
-One small tomato paste
-10 large tomatoes
Preparation
-Wash Guinea fowl and put in a saucepan
-Add blended ginger, garlic and onion
-Add salt to taste
-Cook until it becomes soft and set aside
-Heat oil in a large saucepan
-Put cooked Guinea fowl in oil
-Fry until it turns golden-brown and set aside
-Put sliced onion in oil
-Add blended onion, ginger and garlic. Stir and cook until ready.
-Add tomato paste and cook for a while and add blended tomatoes
-When it is well cooked, add preferred spices to your taste
-Add salt to taste
-Put fried Guinea fowl in stew and cover it to simmer
-Add sliced onion to the stew until it becomes translucent
-Serve with boiled rice, boiled yam or any accompaniment you prefer and enjoy.
Health benefits of guinea fowl
High in protein
-Guinea fowl meat is high in protein, a vital part of a human’s diet. Protein is utilised to strengthen and maintain muscles.
Low in fat and cholesterol
Guinea fowl is a lean protein, meaning it is low in fat and cholesterol. According to sources, Guinea fowl meat has about three percent fat, which is lower than chicken meat, which has about 11 percent fat. Therefore, Guinea fowl meat is much leaner.
Good source of vitamins and minerals
Guinea fowl meat includes many different vitamins and minerals. Everyone needs vitamins and minerals to survive, as they are responsible for most of our bodily functions.
By Elizabeth Agyeibea Ackon
Nutrition
Benefits of velvet tamarind
VELVET tamarind (dialium guineense) commonly known as ‘icheku’ in igbo, ‘awin’ in yoruba and ‘tsamiyar- kurm’ in hausa, and ‘Yooyi’ in Ghana.
-High Antioxidant Power: The fruit is a good source of vitamin C and its consumption can contribute to satisfying the journal requirement that is 90 to 110 mg.
-Treats Scurvy and Infections: The fruit pulp has high ascorbic acid content vitamin hence used as a food supplement. The high vitamin C content boosts the immune system and helps the body against infections.
-Healing Wounds: The velvet fruit pulp has interesting content in calcium and magnesium. Calcium participates in ossification, to the muscular contraction, and to the blood clotting.
-Repairs blood vessel and fights Anemia: The velvet tamarind fruit pulp is rich in iron. It is indispensable for iron absorption; cloves repair and blood vessel formation via collagen synthesis. The pulp’s iron absorption is more efficient because of the presence of vitamin C.
-Prevention of Hypertension: The values obtained for sodium and potassium of the velvet tamarind fruit pulp were respectively Preliminary studies indicate that short-term potassium depletion also elevates bloodpressure in hypertensive patients. Potassium supplementation lowers blood pressure in hypertensive patients ingesting normal amounts of sodium.
-Reliefs Menstrual Cramp and stops Diarrhoea: The stem bark extract has significant analgesic property hence, can be used to reduce menstrual pain. You can take it along with papaya leaf, salt, and water to work effectively. It can also stop diarrhea.
-Hemorrhoids (pile): Piles are swollen veins in the anal canal caused by too much pressure in the pelvic and rectal areas and while not life-threatening, these veins can be very painful. A study performed on ethanolic leaves extract of velvet tamarind showed it to be beneficial for pile treatment.
Source: eprojectlibrary.com
Nutrition
Pinkaso
Pinkaso is a savory snack made from flour, onions, and pepper.
It is usually paired with Hausa koko (millet porridge) but can be equally enjoyed with any other breakfast cereal or beverage of choice.
Ingredients
-100 grams of all-purpose flour
-1 tablespoonful of salt
-2 grams of dry active yeast
-2 grams of baking soda
-10 grams of chopped onion
-5 grams of fresh pepper
-One bottle of 5 litres oil
Preparation
-Place all the dry ingredients into a bowl and mix and wash under running water
– Blend or grind the onion and pepper
-Add the blended mixture to the flour
-Pour flour in a big bowl and add yeast, salt and baking soda
-Mix into a dough and knead to activate the gluten in the dough
-When the gluten has activated, the dough will look stretchy
– Cover the bowl with cling film and place it in a warm place for the dough to rise
-Deep fry by heating the oil until very hot, then reduce heat to medium
-Fry on medium heat. To take portions of the dough, dip your hands in water, and take a small ball of the dough
-Using your thumb and middle finger, create a hole in the ball of dough and gently drop in the oil and fry on medium heat until golden brown and crunchy
-Remove the pinkaso and place it on kitchen towels to absorb some of the oil. Serve pinkaso with your favourite beverage
