Nutrition
Meat Pie
Meat pie
Meat Pie is a West African pastry that is stuffed with meat. It can serve as an appetizer at restaurants, parties, etc.
Ingredients
Crust
2 cups of flour
1 cup of butter
1 tablespoonful of salt
1/2 cup of water
2 eggs for coating
Meat Pie filling
1 pound of meat (You can substitute it with ground beef, chicken breast or tuna)
1large onion
1 tablespoonful of Adobo seasoning or seasoned salt
1.5 tablespoonful of olive oil
Instructions
Crust
Combine the crust ingredients:
flour, butter, salt and water in a large bowl
Mix and knead it until a dough forms
Set aside in a freezer for 10 minutes
Filling
Pour oil in a frying pan and put it on medium heat
Add the meat and seasoning and let it cook for 10 minutes
Add onions to meat and let it cook for another five minutes
After the filling is done, roll the dough with a rolling pin.
Cut a piece of the dough into a square or circle, you can choose to make it large or small.
Add some meat to each pie and fold in half and seal it. Use a fork to close the edges so the meat does not fall out.
7.Coat pies with egg wash so you get that golden brown look.
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
