Nutrition

Roast turkey with cranberry sauce

Published

4 years ago

August 6, 2022

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Ingredients

1 whole turkey
100 grammes of butter
100 grammes of onion, chopped
100 grammes of celery, chopped
10 grammes of crumbled sage and thyme

Salt and pepper to taste

10 grammes of garlic minced
Balsamic vinegar
20 grammes of sugar

.150 grammes of cranberry

Preparation

– Melt butter over medium heat. Stir in onions, celery, sage, thyme and pepper; cook, stirring occasionally, for 10 minutes or until browned.

-Remove giblets and neck from the turkey cavity, keep for gravy. Rinse turkey inside and out with running water.

– Stir together butter, sage, salt and pepper; rub over turkey, inside and out. Loosely pack stuffing into neck and body cavities, fold over and skewer neck flap closed over stuffing. Tie legs together.

– Place turkey, breast side up on rack in roasting pan.

– Cover with foil and roast in 325°F oven for about 1.5 hours, basting with pan juices every 30 minutes.

– Remove foil and continue to roast or 1 3/4 hours, basting every half hour, or until instant-meat thermometer inserted into thickest part of thigh reads 185°F. Keep it under lamp for carving

-Meanwhile, in saucepan, bring chicken stock turkey neck, giblets, onion and bay leaf to boil, reduce heat and simmer.

– While cooked turkey rests, skim excess fat from roasting pan whisk in flour until well combined.

-Gradually whisk in reserved giblet stock; Bring to boil and cook, Season to taste with salt and pepper. Strain and serve alongside turkey.

-For cranberry sauce in small saucepan, heat oil over medium heat; stir in onion and garlic and cook, stirring occasionally, for five minutes or until softened.

– Put balsamic vinegar; boil for five minutes or until reduced. Mix together cranberries, sugar, salt and pepper.

– Mix into onion mixture; bring to boil and cook, until cranberries are tender and sauce is thick.

Source; foodndtv.com

Nutrition

Can Ghana feed its people well? Building a nutrition-sensitive food system

Published

3 days ago

August 29, 2026

WeeklySpectator

When we talk about nutrition in Ghana, the conversation often focuses on individual choices: eat more vegetables, reduce sugar and salt, drink more water and exercise regularly.

These messages are important, but they tell only part of the story. Good nutrition is not just a personal responsibility; it is also a food-system issue.

What Ghanaians eat is influenced by what farmers produce, what food costs, how it is processed and marketed, what is served in schools, and what information consumers receive.

Ghana has the agricultural capacity to produce a wide variety of nutritious foods, including vegetables, fruits, legumes, fish, eggs, roots and tubers. Yet production alone is not enough. Poor storage, transportation challenges and weak market access mean that an estimated 30 per cent of food in Ghana can spoil before reaching consumers or retailers, according to a 2025 study by the International Growth Centre. The losses are particularly significant for fruits and vegetables, reducing both farmers’ incomes and the availability of nutritious foods. This is where policy becomes important.

Agricultural policies should consider not only how much food Ghana produces, but also whether that food contributes to healthy diets. Greater support for diverse crops, local vegetables, fruits and legumes could strengthen both agriculture and nutrition.

The food-processing industry has a role as well. Processing can reduce food waste, improve convenience and create new markets for local produce. But greater attention should be paid to the nutritional quality of processed foods, particularly those high in salt, added sugar and unhealthy fats.

Public education must also become more practical. Telling people to “eat healthy” is not enough when nutritious foods may be unaffordable or unavailable. Consumers need information, but they also need a food environment that makes healthier choices realistic.

Good nutrition begins on the farm, continues through the market and food industry, reaches the school and household, and ultimately ends on the plate.

What is needed is greater coordination.

A successful nutrition strategy should connect agricultural production with health objectives, school feeding with local agriculture, food processing with nutritional quality, and public education with the realities of household income and food prices.

The ultimate goal is not simply to produce more food.

It is to ensure that Ghanaians have reliable access to safe, affordable and nutritious food throughout their lives.

Feature Article by Women, Media and Change

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