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Nutrition

Asaba: The berry that makes everything sweet

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Ghanaians have always been addicted to football and over the years the only thing that has changed about our passion for the game of football is our new found romance with football cooked in other countries. 

We would even go to bed on an empty stomach when Asante Kotoko our favourite club lost a game. Over 35 years ago, we played counters ball and gutter-to-gutter with “socks ball”; anyone who has played socks ball before will tell you the menace associated with playing this game close to a well endowed gutter. 

This was the time when GBC television had no competition and FM stations had not seen the light of day. At this time we only watched “German Football” on TV and we did not use any fancy names to describe it. 

This was the era when asaba the miracle berry was common in Ghana. One of the homes where we played football had a huge asaba plant and many people benefited from eating asaba and porridge without the thought of adding sugar.

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Fast-forward to 2020 and it seems the western world has recognised the benefits of asaba and is fast cashing in on it while we relegate it to the background and continue to import high calorie-zero nutrient refined sugar to the detriment of our health. 

This is a plant that originated from West Africa, yet we have rejected it like many others. A few years ago I read about people cultivating asaba in the Western Region who were pleading for assistance to produce and market the product.

Today, asaba has been processed commercially into easy melt tablets, freshly frozen miracle berries, miracle fruit seed oil and is even the centre of attraction in fanciful “taste tripping parties thanks to the efforts of a company owned by a Ghanaian. 

COVID-19 has definitely made us conscious about making healthy choices daily, of course many of us still prefer quick fixes so we have created booming industries overnight. This is an opportunity to really assess “super” foods such as cocoa, palm, coconut, moringa and many others and asaba can’t be left out.

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Asaba is a small red fruit that contains a chemical that affects taste receptors in the tongue. It makes the tongue register sour taste as sweet taste. 

In addition to making everything taste sweet, it is a very low calorie fruit and its effect on the tongue may last up to an hour. One whole hour of bliss.

As with many other plant products, we need to do more work on dosing and side-effects when taken in excess, but in many scenarios it may provide the miracle that its name suggests.

  • Weight Control
    • This product can make sugar-free desserts, tea, bitter cocoa and other beverages taste excellent. That is a step in the right direction to managing your weight.
  • Managing Diabetes
    • Asaba may not lower your blood sugar directly but it is helpful in eliminating high-calorie sweeteners and sugar from your diet that in the long run will be of benefit. Children with diabetes, for instance, who crave for sweetness could seek refuge in asaba. The watch word here is “moderation” at all times.
  • Role in Chemotherapy
    • You may know about the taste disturbances that may be associated with the treatment of cancer. Asaba may come to the rescue here since it will make food taste sweet and help avoid starvation and weight loss that often go hand in hand with cancer and its management.
  • Managing Illnesses
    • We all remember taking medication especially the syrups when we were much younger; some tasted horrible and how can one get well when you do not take the medication because of the terrible taste. Make medicine time enjoyable for kids with a little asaba. You will however need to be extra cautious here since children may associate that medicine with a great taste and reach out for it on their own. As always keep medicines out of the reach of children.
    • Some illnesses such as malaria, reflux disease, depression etc may be associated with a “bitter” taste in the mouth and hence we avoid food to our detriment. The miracle berry taken in moderation can make this a thing of the past. Enjoy your meals, take the appropriate dose of your medication and get well quickly.

Asaba may be helpful to people who want to reduce their consumption of sugar and improve their lifestyle by making their diet healthier. Join the campaign to make asaba a common product in our shops and markets. Can asaba like cocoa become a cash crop? Asaba may not be a super food but it can serve as a vital component of a healthy lifestyle.

AS ALWAYS LAUGH OFTEN, ENSURE HYGIENE, WALK AND PRAY EVERYDAY AND REMEMBER IT’S A PRICELESS GIFT TO KNOW YOUR NUMBERS (blood sugar, blood pressure, blood cholesterol, BMI)

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Dr Kojo Cobba Essel

Health Essentials Ltd/Mobissel/St. Andrews Clinic

(www.healthessentialsgh.com)

*Dr Essel is a Medical Doctor, holds an MBA and is ISSA certified in exercise therapy, fitness nutrition and corrective exercise.

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Thought for the week – “Bitter Cocoa drink as a major component of your breakfast or dinner may help control your weight. Have a drop of Asaba before drinking and you have a winning combination.”

Reference:

  • www.webmd.com
  • Special Mention: Albion Mends who is extremely passionate about Asaba.
  • www.miraburst.com
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Nutrition

Healthy eating doesn’t have to be expensive

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A Ghanaian local dish

One of the most persistent myths about nutrition is that eating well is a luxury reserved for higher incomes. That healthy means imported, packaged, and pricey. The reality in Ghana tells a very different story.

Good nutrition starts with local food

Ghana is rich in nutrient-dense foods that are grown here and sold in markets every day: beans, cowpeas, groundnuts, kontonmire, alefu, okra, garden eggs, tomatoes, oranges, mangoes, pawpaw, millet, sorghum, yam, cocoyam, and small fish. Together, they supply the protein, vitamins, minerals, healthy fats, and fibre the body needs to grow, stay strong, and fend off chronic disease.

Many traditional Ghanaian meals are already nutritionally balanced by design. Beans with ripe plantain. Kontomire stew with boiled yam. Tuo zaafi with ayoyo and beans. Meal for meal, these often outperform processed convenience food and cost less doing it. Healthy eating rarely requires exotic ingredients; it starts with foods that have always been part of the culture.

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So why does healthy eating still feel expensive?

Rising food prices, transport costs, and post-harvest losses all chip away at affordability. Fresh fruit, vegetables, fish, and eggs can get pricier at certain times of year, while heavily marketed processed foods stay cheap and everywhere. Busy schedules push people toward packaged convenience food that’s quick to prepare but often loaded with salt, sugar, and unhealthy fat. The lesson here: healthy eating isn’t only a personal choice. It is shaped by the food environment people live in.

Small changes, real savings

Families don’t need a diet overhaul overnight. A few consistent habits go a long way:

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  • Plan meals before shopping to buy only what’s needed and cut food waste.
  • Buy fruits and vegetables in season, when prices are lowest.
  • Add beans or other legumes to meals a few times a week as an affordable protein source.
  • Swap sugary drinks for water and fresh fruit offering better nutrition at no extra cost.

A shared responsibility

Households can only do so much on their own. Governments, local authorities, and the private sector need to make the healthy choice the easy choice, too. That means investing in irrigation, storage, and transport to stabilise prices; supporting farmers to keep fresh produce flowing year-round; and building nutrition education and healthier food options into schools, workplaces, and public institutions.

Good nutrition should never be treated as a luxury. It’s the foundation of good health, learning, and productivity. When nutritious local food is within reach of every household, Ghana moves closer to a healthier, more productive future for everyone.

Feature article by Women, Media and Change under its Nourish Ghana: Advocating for Increased Leadership to Combat Malnutrition project

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Nutrition

Homemade spring roll

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Delicious spring roll

Ingredients

-6 tablespoonfuls of plain flour

-3 tablespoonfuls of margarine

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-5 tablespoonfuls of mixed vegetable

-2 large onions (chopped)

-3 medium-sized chicken breast (chopped)

-Egg white as binding agent

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-Salt

-Maggie cube

-Black pepper

-Oil for deep frying

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Preparation

Pour plain flour into a mixing bowl

-Add salt to taste

-Add margarine and vegetable oil and mix well

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-Add cold water to make a soft dough

– Allow dough to rest and prepare the stuffing

– Put your saucepan on the hub and add about a tablespoonful of oil

– Add the onion and fry for about a minute

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– Add the chopped chicken breast

-Allow to cook through for about five minutes whiles turning intermittently

-Add the mixed veggies and allow on for another five minutes. Add a little water to make it saucy

-Add a little gravy powder/ flour to keep it more like gravy sauce and allow the sauce to cool

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– Take the dough and with the rolling pin on the board surface, roll the dough till it becomes flat and light and cut the dough into good sizes

– Use egg white as a sticking agent and with the pastry brush, brush the egg white over the pastry.

-Put in the fillings on the individual doughs and fold them nicely, making sure all ends are nicely tucked in.

-Egg wash the rolls

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-Deep fry the rolls in hot frying oil, so they don’t become soggy.

 Remove when golden brown and serve with Shito or sauce.

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