Nutrition
How to spice Sallah meat
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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
Ingredients
-Cocoyam leaves (Nkontomire)
-Palm oil
-Ripped Plantain
-2 Large smoked salmon
-1 cowhide (wele)
-1 cup of Egusi
– Momoni
-3 fresh eggs
-2 large onions
-2 large tomatoes
-Pepper
-Ginger
-Garlic
Method
-Wash cocoyam leaves thoroughly under running water
-Cut cocoyam leaves into stripes and wash for the second time
-Blend tomatoes, onion, pepper, ginger, and garlic together
-Put sauce pan on fire and heat palm oil
-Add blended ingredients and allow to cook for about 5 minutes
– Wash salmon, wele and cut into cubes and add to stew
-Add salt
-Add eggs to egusi in a bowl to form paste and add it to stew
-Add to stew and allow to simmer for seven minutes
-Add cocoyam leaves to stew and allow it to cook for sometime
-Wash, peel plantain and cut into shapes
-Cook for some time (Pour water out and serve with stew)
By Linda Abrefi Wadie
Every year, Ghana produces thousands of tonnes of nutritious food but a significant share of it never reaches a plate. Fruit spoils before it’s sold. Vegetables rot in transit. Grains are ruined by poor storage. Conversations about nutrition often focus on growing more food but reducing what’s lost or wasted after harvest may be one of the fastest ways to improve food security and nutrition, without farming a single extra acre.
The cost of losing nutritious food
Fresh fruit and vegetables spoil the fastest, and without adequate storage, cooling, or transport, farmers are often forced to sell at rock-bottom prices or watch their harvest go to waste. That squeezes farmers’ incomes and shrinks the supply of nutritious food reaching local markets. As supply falls, prices rise, pushing healthy food further out of reach for the low-income households that need it most.
Nutrition begins beyond the farm gate
Cutting post-harvest losses means more nutritious food reaches families without needing more farmland or higher yields. When tomatoes, mangoes, and leafy greens are preserved through better storage, drying, or processing, they stay available and affordable for longer. Better handling also protects nutritional quality itself, so the vitamins and minerals in food aren’t lost before it ever reaches a consumer.
Supporting farmers supports nutrition
Many farmers still lack access to storage facilities, cold chains, processing equipment, and reliable transport. Strengthening these systems is a win on both ends: farmers earn more from what they grow, and households gain more affordable access to nutritious food. Local processing, such as turning surplus fruit into juices, dried fruit, or purees, can extend shelf life and cut waste even further.
What needs to change?
Reducing food loss takes coordinated action:
• Government: invest in rural roads, storage infrastructure, irrigation, and agricultural extension services.
• Private sector: expand cold storage, food processing, and distribution networks.
• Research institutions: keep developing better post-harvest preservation technology.
• Consumers: plan meals, store food properly, and make safe use of leftovers.
Looking ahead
As Ghana works to tackle malnutrition in all its forms, cutting food loss deserves a place at the top of the agenda. Growing more food matters, but making sure the food already grown actually reaches families, safely and affordably, matters just as much.
Every basket of tomatoes saved, every crate of mangoes preserved, and every bag of grain protected from spoilage adds up to better nutrition, stronger livelihoods, and a more resilient food system for the future.
Feature article by Women, Media and Change under its Nourish Ghana: Advocating for Increased Leadership to Combat Malnutrition project
