Nutrition
Fried rice
Ingredients
- 3 cups of cooked rice
- 2 tablespoonfuls of cooking oil
- Sausage (optional)
- Cooked chicken pieces
- 2 pieces of onions
- carrots
- Spring onions
- Green pepper
- Chilli powdered pepper
- 1 cup of frozen peas
- 2 tablespoonfuls of soy sauce
- Curry powder
- Salt
Preparation
- Wash onion, carrots, spring onions, and green pepper under running water then chop them into pieces.
- Heat oil in a large skillet or saucepan under medium heat
- Add sausage and chicken pieces and fry. Stir until they turn golden brown then set aside
- Add chopped onions, carrots, green pepper, peas (if preferred) and spring onion to oil. Stir for 2-4 minutes until tender.
- Beat eggs then slide the cooked onion, carrots, green pepper, peas and spring onion to the side of skillet
- Pour the beaten eggs onto the other side then scramble eggs until cooked.
- Mix eggs with vegetables then add cooked rice, sausage and chicken pieces
- Add soy sauce, curry powder, powdered pepper and salt to taste then stir rice and vegetables together for 3-5 minutes
- Serve fried rice with chicken or fish or salad. Enjoy.
Abgeli Kaklo
Agbeli Kaklo is a Ghanaian snack made from cassava and eaten by the locals; the snack originated from the southern part of the Volta Region. It is very crunchy and mostly eaten with copra (hard coconut). The snack is named as such because it is derived from cassava.
Ingredients
-Cassava
-Water
-Onion
-Oil
-Coconut
-Salt
Method
-Peel, wash and grate cassava into form dough.
-Put dough into a basket to drain water.
-Put the dough in a clean sack and find a heavy stone or metal and wash thoroughly.
-Put the stone or metal on the sack to remove excess water for some hours or overnight.
-Rub the dough in a sieve to remove the chaff.
-Add salt and dry in the sun for some minutes.
-Grind onions and mix with the dough.
-Mould into small balls.
-Deep fry in hot oil until golden brown.
-Serve with toasted peanut and coconut.
Ingredients:
- 6 medium-sized potatoes
- 4 large carrots
- 3 large onions
- 4 tablespoons soft flour
- 3 fresh eggs
- 2 tablespoons salt
- Vegetable oil
Preparation:
- Wash the potatoes and all vegetables thoroughly.
- Shred the potatoes into smaller pieces and set aside.
- Add shredded carrots and mix well.
- Add flour, eggs, and salt to taste.
- Gently stir until the mixture is evenly combined.
- Heat a pan and sprinkle in some vegetable oil.
- Add the mixture in circular portions.
- Fry over medium heat until golden brown on both sides.
- Serve hot and enjoy!
- By Theresa Dzifa Tsetse
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Feature Article by Women, Media and Change (WOMEC)
In bustling markets across Ghana, traders call out over heaps of rice, yam, and maize. For many households, these staples represent security—a sign that no one will go to bed hungry.
Yet behind this apparent abundance lies a hidden crisis: hidden hunger, a silent form of malnutrition caused not by lack of food, but by lack of essential nutrients. Hidden hunger affects millions, especially women and children, weakening the body, dulling the mind, and limiting human potential.
The tragedy is that it thrives not because we lack solutions, but because our systems fail to prioritise nutrition. Despite several government initiatives, from the National Nutrition Policy (2016–2020) to food fortification programmes, progress remains slow. Implementation is inconsistent, coordination among ministries is weak, and public investment in nutrition is still below the global minimum target. Meanwhile, imported junk foods continue to flood the market unchecked, while local farmers struggle to market healthy indigenous crops like millet, sorghum, and moringa.
Nutrition is not just a health issue—it’s a development and governance issue. When ministries and local assemblies fail to integrate nutrition into agricultural planning, education, and poverty reduction strategies, the result is a cycle of poor diets and poor health outcomes.
At Women, Media and Change (WOMEC), we believe that nutrition should be treated with the same urgency as any national emergency. Through media advocacy and public engagement, WOMEC continues to push for transparency in nutrition governance and for stronger community voices in decision-making.
Ending hidden hunger requires more than awareness—it demands decisive action from policymakers. Nutrition must move from the margins of development planning to the centre of national policy. When governance supports good nutrition, the results go far beyond full stomachs: we build a healthier, smarter, and more productive nation.
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