Nutrition
How to spice Sallah meat
Eid al-Adha is one of the biggest occasions on the Muslim calendar.
During this occasion, Muslims across the country sacrifice an animal, usually a ram, cow, or camel, to commemorate Prophet Abraham’s great act of genuine submission to the will of God.
Also portion of the meat prepared is for yourself, another portion for the neighbours and friends, while the last portion is for the less privileged.
Muslims prepare different kinds of meals with the meat.
The Spectator’s nutrition column is here to give readers creative ways of spicing up meat dishes to last longer.
-Grilled meat can be grilled as it involves direct dry heat to make the meat tender. The meat is cut into sizeable amount, seasoned and grilled until cooked.
-Fried meat: Another way of preserving meat is by frying. This is one of the oldest and simplest methods of spicing meat. Meat is steamed and fried for 30 minutes.
-Peppered meat: The peppered meat is another delicacy that can be prepared using the Sallah meat. First, wash the meat, cut and season with the ingredients allow it to marinate. This marinating process helps the meat not only to be well seasoned, but to be tender.
-Meat stew can be used to prepare tomato stew. When slices of meat are stewed they add flavour to the stew and become tender and delicious to eat.
-Shredded meat: This beef recipe is from the Northern part of the country. The dried, shredded meat floss can be eaten as a snack or sprinkled over rice or stuffed inside bread. It also goes along so well with ‘masa’ (baked rice or corn flour).
-Pepper soup: The ram head and legs can also be used to prepare pepper soup. After scrapping the hair, the ram head could be cut into pieces, making sure that the essential parts are properly washed and used for pepper soup.
By Linda Abrefi Wadie
Nutrition
Benefits of sheabutter
Shea butter is a fatty substance derived from the nuts of the African shea tree. Sheabutter has gained popularity in the Western world as a natural alternative to traditional beauty products and as a food ingredient.
Unrefined, raw shea butter is the best option for food preparation as it has not been treated with any chemicals and retains its natural properties.
-Shea butter is also a good source of vitamins and minerals. It is particularly rich in vitamin A and vitamin E, which are both known to be beneficial for the skin. Vitamin A is essential for maintaining healthy skin and eyes, while vitamin E is an antioxidant that can help to protect the skin from damage caused by UV rays and environmental toxins. Shea butter also contains small amounts of other vitamins and minerals such as vitamin K, vitamin F, and zinc. Shea butter is a good source of monounsaturated and polyunsaturated fats.
-Traditionally, Shea butter is used in cooking. It is used as a cooking oil, as well as an ingredient in soups, stews, and porridges. Another way Shea butter is consumed is as a spread on bread and as a dip for vegetables. It is also an ingredient used to make a type of fermented porridge called koko, which is made with millet, sorghum, or other grains and flavored with spices, peanuts, and Shea butter. Additionally, Shea butter is used in some traditional confections and candy sweets.
– Shea butter has been traditionally used to treat a variety of skin conditions such as eczema and psoriasis. Its anti-inflammatory properties may also be beneficial for those with joint and muscle pain.
-Eating shea butter may also benefit weight management as it is relatively low in calories and high in healthy fats. It can help to keep you feeling full and satisfied, which can help to prevent overeating and weight gain.
-As previously mentioned, Shea butter is also rich in vitamins and nutrients. It is a great source of Vitamin E that helps maintain healthy skin and eyes, and strengthen the body’s immune system against illness and infection.
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Nutrition
Nutrition as smart economics: Why Ghana must invest in it
When national development is discussed, the spotlight often falls on roads, factories, employment, and technology. Yet, one of the most powerful engines of economic growth remains overlooked: nutrition. A well-nourished population is not just healthier, it is smarter, more productive, and better positioned to drive Ghana’s transformation.
The hidden cost of malnutrition
Malnutrition is not only a public health crisis; it is a silent drain on the economy. According to the Ghana Demographic and Health Survey (GDHS 2022), countries lose up to 3percent of GDP annually due to poor nutrition. For Ghana, this means billions of cedis lost every year through lower productivity, weaker educational outcomes, and soaring healthcare costs. Malnutrition robs the nation of its human capital; the very foundation of sustainable growth.
Nutrition: An investment, not an expense
The evidence is clear: nutrition delivers some of the highest returns on investment of any development intervention. Every cedi spent on nutrition generates multiple benefits:
Higher productivity: Healthy, well-fed workers contribute more to the economy.
Better education outcomes: Children who eat balanced diets learn faster and perform better in school.
Reduced healthcare costs: Preventing malnutrition lowers the burden of disease and reduces long-term treatment expenses.
In short, nutrition is not charity, it is smart economics. Ghana cannot afford to postpone action.
Why Ghana must act now
Ghana has already made bold commitments at the 2025 Nutrition for Growth (N4G) Summit, pledging to halve child stunting and reduce anemia in women. But without adequate financing and political will, these promises risk becoming empty words.
Nutrition interventions such as exclusive breastfeeding promotion, school feeding programmes, and micronutrient supplementation require sustained investment. Without dedicated budget lines and accountability measures, the cycle of malnutrition will continue to undermine development.
A call for leadership and accountability
Nutrition must be placed at the heart of Ghana’s development strategy. Policymakers, parliamentarians, and development partners need to treat nutrition with the same urgency as infrastructure or energy. Civil society organizations, the media, and citizens must also play their part by demanding accountability and ensuring that nutrition remains high on the national agenda.
The truth is simple: a nation cannot grow on an empty stomach. By investing in nutrition today, Ghana secures a healthier, wealthier, and more resilient future. A nourished Ghana is not just a healthier nation; it is a stronger, more prosperous one, ready to achieve its vision of inclusive growth.
