Nutrition
Health benefits of cocoyam leaves
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Cocoyam leaves
-Cancer prevention
Taro roots play an important role for the antioxidant activity in the body. High levels of vitamin A, vitamin C, and other various phenolic antioxidants found in taro roots help to boost the immune system and help eliminate dangerous free radicals from our system.
—Reduce symptoms of rheumatoid arthritis
Cocoyam is extremely beneficial for overcoming rheumatoid arthritis because low levels of vitamin B6 are related with increased signs of rheumatoid arthritis (RA), like more severe pain.
—Blood pressure and heart health
Cocoyam consists of considerable amount of potassium which has other minerals that are essential to remain healthy and efficient. Potassium not only enables healthy fluid transfers between membranes and tissues throughout the body, but also helps to relieve stress and pressure on blood vessels and arteries.
—Immune system health
Cocoyam plays an important role in the immune system. Vitamin C is found in taro roots which helps to encourage the immune system to create more white blood cells which help to defend the body from foreign pathogens and agents.
—Cramps
Consuming high potassium foods is directly related with decreased muscle cramping and improved muscle strength. Cocoyam consists of considerable amount of potassium 615 mg which is 13.09% of the daily recommended value.
Source;https://pharmanewsonline.com
Ingredients
-2 pounds of goat meat
-3 large tomatoes
-3 large onions
-1 large carrot
-Salt to taste
– ¼ garlic
-4 fresh garden eggs
-Pepper
-2 fresh onions
-4 tablespoonfuls of tomatoe paste
Preparation
– Wash goat meat in clean water and set aside
-Blend ginger, garlic, onion and tomatoes
-In a pot containing the meat, pour the blended mixture and allow it to cook for sometime
-Add the tin tomato paste, salt, with more water, cover and cook for about 10 minutes
-Place carrot, garden eggs, pepper into a clean pot and pour 1 cup of water into the pot and bring to boil
-Blend cooked carrot, garden eggs, pepper and pour it into the meat and add more water
-Allow to boil for about 5 minutes
Ingredients
-4 tablespoons Cowbell milk powder
-2 cups of fresh milk
-1 cup of condensed milk (sweetened)
-2 tablespoons of vanilla custard powder
-1 teaspoon of vanilla essence
-Optional: Sugar (only if you want extra sweetness, since condensed milk is already sweet)
Preparation
-Mix the custard base in a small bowl to dissolve the custard powder in ½ cup of cold milk to make a smooth paste
-Cook the custard, heat the remaining milk in a saucepan
-Stir in the Cowbell milk powder until fully dissolved
-Add the custard paste and cook on low heat, stirring continuously until it thickens slightly
-Remove from heat and stir in the condensed milk
-Add vanilla essence for flavour
-Taste and adjust sweetness if needed
-Let the custard mixture cool to room temperature
-Cover and refrigerate for at least 3–4 hours (overnight is best).
-Pour into a container, and freeze
-Scoop into bowls or cones and enjoy your homemade custard ice cream.
