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
Healthy diets are not just personal choices: Ghana must fix the food environmentBy Marilyn Gadogbe
Ghanaian families are increasingly consuming unhealthy foods because the environment makes them the easiest and cheapest choice. From sugary drinks and pastries in schools to instant noodles at home, daily diets are pushing the nation toward hypertension, diabetes, and other diet-related diseases.
Key points:
- Choice is limited: People often pick energy-dense, processed foods not out of carelessness but because they are affordable, convenient, and heavily marketed.
- Health risks: Ultra-processed snacks are becoming common in urban homes, contributing to rising chronic diseases and a growing public health burden.
- Policy vs. personal responsibility: Individual choices matter most when supported by a healthy environment. Policies can enable responsible decisions, just as traffic laws support safe driving.
Proposed 5-Point Action Plan for Ghana:
- Front-of-pack warning labels: FDA & MoH to mandate clear labels on high-sugar or high-salt products.
- Marketing restrictions: FDA to limit advertising of unhealthy foods to children, especially near schools.
- School food standards: GES & School Feeding Programme to prioritize nutrient-dense local foods and limit sugary drinks.
- Sugar levy: MoF & MoH to tax sugar-sweetened beverages and use revenue to subsidize fresh fruits and vegetables in low-income areas.
- Strengthen local food systems: MoFA & Local Assemblies to invest in fresh food access, storage, and market infrastructure.
Conclusion:
A healthier Ghana requires designing a supportive food environment through policy. Diet-related diseases are not just personal choices—they reflect the system people live in. Without structural change, preventable illnesses will continue to burden the nation.
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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
- Salt to taste
Preparation
- Peel the cassava tubers, remove the fibrous inner core, and wash thoroughly.
- 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.
- Pass the dried, squeezed 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.
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