Nutrition
Kuli Kuli
•KuliKuli
Kuli Kuli is an easy snack that can be eaten at any time of the day and is best served with soaked gari.
Ingredients
-2 cups of peeled, salted and roasted groundnuts
-Groundnut oil
-Ground pepper
-One and a half tablespoonful of ginger powder or grated gin ger to taste
-Slices of onion (Optional)
Preparation – Grind or pound the groundnuts/peanuts with the ginger until smooth. A powerful food processor can also be used. Do not allow the mixture to turn to paste completely.
-. Take a clean and dry muslin cloth, scoop the pasty nut into it and try to squeeze out the oil as much as you can. The more oil you can squeeze out, the crunchier your kuli kuli.
– Pour the result into a bowl and add the ground pepper, while mixing with your fingers.
– Mould the paste into either small balls or cylindrical sticks. Add a little water to help it mold easily.
– Heat enough oil in a non-stick pan until the oil begins to smoke. One can add the slices of onion to the oil to give it some flavour.
– Add the moulded paste into the oil and allow to fry till golden-brown on all sides.
– Remove from oil, place on absorbent paper and allow to cool.
Note: If the kuli kuli turns out softer than expected, you can put it in a preheated oven to dry and harden it. Your delicious kuli kuli is ready to serve. Eat with Gari (cassava flakes) soaked in cold water.
Source: myrecipejoint.com
Ingredients
-Oil
-1 large onion
-2 cups of rice
-Salt
-2 cups of wheat
Preparation
-In a medium saucepan, heat oil over medium-low heat
-Add the onion and cook, stirring frequently, until soft and turns golden brown
-Wash rice and wheat and put into pan. Sauté for two to three minutes, until toasty and fragrant
-Add water and salt and allow to boil.
– Reduce heat to low and allow to simmer for 10 to 15 minutes until rice is tender and the water is absorbed.
-Taste the rice/wheat; if it is still a bit firm, add a few more tablespoons of water and cook a few more minutes.
-When the rice/wheat is ready, take it off the fire and serve hot
Benefits of wheat
–Improves digestion: High levels of insoluble fibre- wheat promotes regular bowel movements, prevent constipation, and support a healthy gut microbiome.
-Supports heart health: Whole-grain wheat helps lower LDL (bad) cholesterol, reduces blood pressure, and decreases the risk of stroke and heart disease.
-Aids weight management: Complex carbohydrates and dense fibre slow digestion, increase feelings of fullness, and help prevent sharp blood sugar spikes.
-Lowers type 2 diabetes risk: Steady glucose release and minerals like magnesium improve insulin sensitivity.
– Provides essential vitamins and minerals: Wheat supplies B vitamins, iron, magnesium, phosphorus, zinc, and selenium, which help build bones and boost immune function.
–Delivers Antioxidants: Compounds like phenolic acids, ferulic acid, and lutein protect cells from oxidative stress and support eye health.
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Ingredients
-4 cups of crushed corn
-1 cup of sugar
Method:
-Soak crushed corn for two or more days to ferment
-Boil the fermented corn for about 20-30 minutes until foamy substance is dried up
-Pour sugar in a saucepan and heat until almost burnt
-Strain water from the boiled corn and pour in the saucepan containing sugar
-Use a strainer to strain the chaff
-Allow to cool and store in refrigerator
– Serve with milk
By Linda Abrefi Wadie
