Nutrition
Gold fever hits South Africa
A GOLD rush has gripped an informal settlement east of the South African city of Johannesburg, after reports spread a few days ago about the discovery of some gold particles.
A resident in a poor neighbourhood of the former mining town of Springs claimed to have found several nuggets while digging at an outdoor enclosure used for cattle.
Dozens of people have now descended on the area and have been digging up the fenced area where the cows were once penned in, hoping to strike it rich.
Armed with pickaxes and shovels, they have been sifting through the soil in scenes reminiscent of the gold rush that helped build South Africa’s financial capital more than a century ago.
Springs was once a booming gold town, but its mines were closed several years ago because the extreme depth of the shafts made operations uneconomical.
The town is now surrounded by informal settlements many of whose residents are migrants from neighbouring countries.
South Africa’s Department of Mineral Resources has condemned this week’s mining activity in Spring’s informal settlement of Gugulethu, calling it illegal and warning that it is damaging the environment.
Some of those digging at the site have told the BBC that they have been able to find gold and have sold it on the black market.
Dangerous chemicals like mercury and sodium cyanide are used to separate the gold from the ore.
A gram of gold is worth about $100 (£74).
By contrast, the monthly minimum wage in South Africa is $368 (£270).
Many of those busy digging during the BBC’s visit said they originally hailed from the neighbouring Lesotho.
At around 14:00 local time after the end of the school day, children started arriving at the site.
Ingredients
-Oil
-1 large onion
-2 cups of rice
-Salt
-2 cups of wheat
Preparation
-In a medium saucepan, heat oil over medium-low heat
-Add the onion and cook, stirring frequently, until soft and turns golden brown
-Wash rice and wheat and put into pan. Sauté for two to three minutes, until toasty and fragrant
-Add water and salt and allow to boil.
– Reduce heat to low and allow to simmer for 10 to 15 minutes until rice is tender and the water is absorbed.
-Taste the rice/wheat; if it is still a bit firm, add a few more tablespoons of water and cook a few more minutes.
-When the rice/wheat is ready, take it off the fire and serve hot
Benefits of wheat
–Improves digestion: High levels of insoluble fibre- wheat promotes regular bowel movements, prevent constipation, and support a healthy gut microbiome.
-Supports heart health: Whole-grain wheat helps lower LDL (bad) cholesterol, reduces blood pressure, and decreases the risk of stroke and heart disease.
-Aids weight management: Complex carbohydrates and dense fibre slow digestion, increase feelings of fullness, and help prevent sharp blood sugar spikes.
-Lowers type 2 diabetes risk: Steady glucose release and minerals like magnesium improve insulin sensitivity.
– Provides essential vitamins and minerals: Wheat supplies B vitamins, iron, magnesium, phosphorus, zinc, and selenium, which help build bones and boost immune function.
–Delivers Antioxidants: Compounds like phenolic acids, ferulic acid, and lutein protect cells from oxidative stress and support eye health.
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Ingredients
-4 cups of crushed corn
-1 cup of sugar
Method:
-Soak crushed corn for two or more days to ferment
-Boil the fermented corn for about 20-30 minutes until foamy substance is dried up
-Pour sugar in a saucepan and heat until almost burnt
-Strain water from the boiled corn and pour in the saucepan containing sugar
-Use a strainer to strain the chaff
-Allow to cool and store in refrigerator
– Serve with milk
By Linda Abrefi Wadie
