Nutrition
ABOLO
Abolo or Ablo is a gluten free sweet and slightly sour, steamed dumpling, which is popular amongst the Ewes of Ghana, Togo, Côte D’Ivoire and Benin.
Abolo is made with corn and rice flour, sugar, baking powder andyeast.
It is best enjoyed with a spicy tomato salsa (known as raw pepper), and fried tiny white baits known as ‘one man thousand’.
Note: Steaming the Ablo or Abolo in a banana leaf, will require a thicker mixture, hence add the extra dry ingredients.
It can be Abolo with Ademe dessi, shito, okro soup etc.
Ingredients
100grammes of corn flour
60 grammes of corn starch
300grammes ofrice flour
Half teaspoonsful of baking soda
7grammes of dry yeast
2 tablespoonfuls of sugar
Water
Preparation
- Clean maize
- Wash in clean water.
- Grind into small grits.
- Wash grits in clean water to further remove the chaff.
- Mix washed grits with sifted flour and allow to stand for one hour. Mill the mixture into a fine texture.
- Divide finely milled flour into two parts.
- Add salt and a little water to one part of the flour.
- Put on fire and cook partially to obtain an aflata.
- Add the wheat flour and mix well.
- Add the rest of the cornflour, stir to form a stiff paste.
- Fetch and wrap the soft paste in clean leaves.
- Arrange in a steamer and steam for some minutes over boiling water.
- Remove from steamer and serve with your desired sauce, stew or soup with fried fish.
Source: Pulse.comgh
In March 2025, world leaders gathered in Paris for the Nutrition for Growth (N4G) Summit, the most important global gathering on malnutrition of the decade. Over $30 billion in new financial commitments were pledged globally by more than 170 actors from 82 countries. Ghana was there. Ghana made commitments. The question now is: are those commitments enough, and will they be delivered?
Ghana made 10 commitments at the 2025 N4G Summit. One of the most significant is a pledge to spend at least $6 million annually from 2026 for the procurement of essential nutrition commodities including ready-to-use therapeutic food (RUTF), multiple micronutrient supplements (MMS), iron-folic acid tablets, vitamin A supplements, and anthropometric equipment for measuring child growth.
This financial commitment is meaningful. For years, Ghana’s nutrition programmes have depended heavily on donor funding, leaving services vulnerable to aid cuts and supply disruptions. A domestic budget line for nutrition commodities signals a shift toward ownership and sustainability. It also directly supports Ghana’s Nutrition for Growth commitments from the 2021 Tokyo Summit, several of which remain off track.
The Bigger Picture
The 2025 N4G Summit was about more than funding. It called for systemic change: embedding nutrition in food systems, health coverage, climate resilience, and gender equality. Every dollar invested in nutrition is estimated to return $16 to the local economy. Yet malnutrition still costs Ghana an estimated 6.4 per cent of its GDP annually. That is not a public health statistic. It is an economic emergency.
The National Development Planning Commission (NDPC) has acknowledged that converting summit outcomes into actionable change requires transparent policy dialogue and locally driven solutions.
Commitments made in Paris must be tracked, funded, and implemented in Ghana’s communities. Programmes must move from pilot scale to national coverage. That will not happen without sustained political will, dedicated domestic financing, and public accountability.
Commitments made on global stages matter. But they only become meaningful when they translate into services in communities. The question is not what Ghana promised in Paris. It is what Ghana delivers at home.
Feature article by Women, Media and Change under its Nourish Ghana: Advocating for Increased Leadership to Combat Malnutrition project
Cabbage is very rich in fibre, the main supplier of roughage. This helps the body retain water and it maintains the bulkiness of the food as it moves through the bowels.
Thus, it is a good remedy for constipation and other digestion-related problems.
Ingredients
-1 large cabbage
– 4 large fresh tomatoes
– 1 large onion
– Pepper
-Garlic
-2 large salmon
-1 tin of mackerel
-2 large green pepper
-Salt to taste
Preparation
-Chop cabbage roughly and wash in a large pot of water
-Pour vinegar on it and wait until you make other preparations. Then drain.
-Heat coconut oil in a saucepan over medium heat
-Cook and stir onion in hot oil until onion turns dark brown.
-Blend tomatoes, green pepper, garlic and onion and add to the oil
-Add tomato paste, mackerel and salmon to stew
-Add cabbage, stir and cover to cook for 7 – 10 minutes
-Allow to simmer when it is soft and serve with rice, yam etc.
