Nutrition
Plantain bread
This Plantain bread is really tasty, inexpensive and so easy to make. Plantain bread is an easy recipe that uses normal ingredients, quick to prepare, and turns out great every time.
Ingredients
2 cups of flour
1 tablespoonful of salt
3/4 cup of sugar
8 table spoonfuls of 113grammes butter
2 table spoonfuls of baking powder
2 overripe plantain
1/4 cup of yoghurt
2 eggs
3 tablespoonfuls of milk
1 tablespoonful of vanilla extract
Method
Preheat the Oven to 350°F then grease and flour the baking pan and set aside.
Combine the flour, salt, and baking powder.
Whisk, mash or blend the plantain till fairly smooth.
Use a hand whisk to cream the butter and sugar for two to three minutes. Add the eggs one at a time and cream together until just combined. Add the Yoghurt and vanilla and whisk together.
Mix the mashed plantains with the whisked butter mixture then add the mixture to the dry ingredients (flour, salt, and baking powder). Fold a couple of times until well mixed. (don’t over mix).
Stir in the milk and mix till combined.
Pour the batter into the prepared baking pan. Smooth out the surface of the batter and bake for 50 minutes to one hr or till a tester or toothpick inserted into the middle of the cake comes out clean.
Source: www.pulse.com.gh
Nutrition
Healthy diets are not just personal choices: Ghana must fix the food environmentBy Marilyn Gadogbe
Ghanaian families are increasingly consuming unhealthy foods because the environment makes them the easiest and cheapest choice. From sugary drinks and pastries in schools to instant noodles at home, daily diets are pushing the nation toward hypertension, diabetes, and other diet-related diseases.
Key points:
- Choice is limited: People often pick energy-dense, processed foods not out of carelessness but because they are affordable, convenient, and heavily marketed.
- Health risks: Ultra-processed snacks are becoming common in urban homes, contributing to rising chronic diseases and a growing public health burden.
- Policy vs. personal responsibility: Individual choices matter most when supported by a healthy environment. Policies can enable responsible decisions, just as traffic laws support safe driving.
Proposed 5-Point Action Plan for Ghana:
- Front-of-pack warning labels: FDA & MoH to mandate clear labels on high-sugar or high-salt products.
- Marketing restrictions: FDA to limit advertising of unhealthy foods to children, especially near schools.
- School food standards: GES & School Feeding Programme to prioritize nutrient-dense local foods and limit sugary drinks.
- Sugar levy: MoF & MoH to tax sugar-sweetened beverages and use revenue to subsidize fresh fruits and vegetables in low-income areas.
- Strengthen local food systems: MoFA & Local Assemblies to invest in fresh food access, storage, and market infrastructure.
Conclusion:
A healthier Ghana requires designing a supportive food environment through policy. Diet-related diseases are not just personal choices—they reflect the system people live in. Without structural change, preventable illnesses will continue to burden the nation.
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Yake Yake is a traditional Ghanaian dish from the Volta Region made from steamed, grated cassava. It is similar to Attieke but typically steamed in a different, more rustic, or water-free style.
Ingredients
- 4 tubes of cassava
- Salt to taste
Preparation
- Peel the cassava tubers, remove the fibrous inner core, and wash thoroughly.
- Grate the cassava using a blender or grater until it is fine and grainy.
- Place the grated cassava into a muslin or cheesecloth and squeeze out as much water as possible.
- Pass the dried, squeezed cassava through a strainer to separate coarse chunks, ensuring a fine, powdery texture.
- Line a steamer (or a pot with a perforated insert) with a cheesecloth. Pour the cassava flakes into the cloth, forming a dome shape.
- Steam for about 3–4 minutes until fluffy.
- Turn the Yake Yake out onto a plate. It should appear as a soft, cake-like dome.
- Pair with tilapia, hot pepper, and sliced onions for a complete, authentic Ghanaian meal.
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