Nutrition
Grilled tilapia
Grilled Tilapia
-5 medium fresh tilapia
-3 large onions
-3 tablespoonful of grounded ginger
-10 cloves of mince garlic
-2 tablespoonful of black pepper
-4 tablespoonfulof powdered nutmeg
-3 tablespoonful of red pepper flakes
-3 Maggie shrimp
-70 liters of vegetable oil
-4 tablespoonful of Vinegar
Preparation
-Clean the tilapia and cut both sides of the fish.
-Cut into the fish bone as much as possible to allow it to cook fast.
-Blend chopped onion, garlic, ginger, black pepper, nutmeg powder, fresh pepper, a little water.
Add Maggie, vinegar and oil to the blend and stir gently. Then taste to correct seasoning.
-Spread the marinade (the blended spices) on the fish and keep itin a fridge for a while.
-Make a charcoal, with the fire on medium heat, set the fish onto the grill.
-Spread the remaining marinade from time to time until cooked.
-Serve with banku or kenkey
‘Yake Yake’ is a traditional Ghanaian dish from the Volta Region made from steamed, grated cassava
It is similar to Attieke but typically steamed in a different, more rustic, or water-free style
Ingredients
-4 tubes of cassava
-4 tablespoonfuls of salt
Preparation
–Peel the cassava tubers, remove the fibrous inner core, and wash thoroughly to remove soil and starch
– Grate the cassava using a blender or grater until it is fine and grainy
–Place the grated cassava into a muslin or cheesecloth and squeeze out as much water as possible
–Squeeze cassava through a strainer to separate coarse chunks, ensuring a fine, powdery texture
– Line a steamer (or a pot with a perforated insert) with a cheesecloth. Pour the cassava flakes into the cloth, forming a dome shape
– Steam for about 3–4 minutes until fluffy
–Turn the ‘Yake Yake’ out onto a plate. It should appear as a soft, cake-like dome
-Pair with tilapia, hot pepper, and sliced onions for a complete, authentic Ghanaian meal.
The cassava plant (Cassava) is a perennial woody shrub with edible roots rich in Nutrients with a higher carbohydrate content than rice and corn.
Used to make traditional tapioca flour but also the key ingredient for a diverse range of common products including sweeteners, alcohol, confectionery, animal feeds, personal care and cosmetics and many other commercial, pharmaceutical and industrial uses.
The best part is that this plant can survive for very long in soil that is poor in quality. Cassava is thought to improve health by boosting immunity and regulating digestion.
The root of the plant is rich in vitamin C, while the leaves contain beta-carotene, lysine, and other compounds beneficial to the skin and metabolism. Below are the various possible benefits of Cassava.
– Cassava sugar is healthier than sucrose
-Improves digestive system, weight loss
-Boost energy and improves brain functions
– Strengthens immunity
– Prevents cancer
– Lowers blood pressure
– Supports healthy muscles
– Helps prevent rheumatic disease
– Healthy eyesight
