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
In March 2025, world leaders gathered in Paris for the Nutrition for Growth (N4G) Summit, the most important global gathering on malnutrition of the decade. Over $30 billion in new financial commitments were pledged globally by more than 170 actors from 82 countries. Ghana was there. Ghana made commitments. The question now is: are those commitments enough, and will they be delivered?
Ghana made 10 commitments at the 2025 N4G Summit. One of the most significant is a pledge to spend at least $6 million annually from 2026 for the procurement of essential nutrition commodities including ready-to-use therapeutic food (RUTF), multiple micronutrient supplements (MMS), iron-folic acid tablets, vitamin A supplements, and anthropometric equipment for measuring child growth.
This financial commitment is meaningful. For years, Ghana’s nutrition programmes have depended heavily on donor funding, leaving services vulnerable to aid cuts and supply disruptions. A domestic budget line for nutrition commodities signals a shift toward ownership and sustainability. It also directly supports Ghana’s Nutrition for Growth commitments from the 2021 Tokyo Summit, several of which remain off track.
The Bigger Picture
The 2025 N4G Summit was about more than funding. It called for systemic change: embedding nutrition in food systems, health coverage, climate resilience, and gender equality. Every dollar invested in nutrition is estimated to return $16 to the local economy. Yet malnutrition still costs Ghana an estimated 6.4 per cent of its GDP annually. That is not a public health statistic. It is an economic emergency.
The National Development Planning Commission (NDPC) has acknowledged that converting summit outcomes into actionable change requires transparent policy dialogue and locally driven solutions.
Commitments made in Paris must be tracked, funded, and implemented in Ghana’s communities. Programmes must move from pilot scale to national coverage. That will not happen without sustained political will, dedicated domestic financing, and public accountability.
Commitments made on global stages matter. But they only become meaningful when they translate into services in communities. The question is not what Ghana promised in Paris. It is what Ghana delivers at home.
Feature article by Women, Media and Change under its Nourish Ghana: Advocating for Increased Leadership to Combat Malnutrition project
Cabbage is very rich in fibre, the main supplier of roughage. This helps the body retain water and it maintains the bulkiness of the food as it moves through the bowels.
Thus, it is a good remedy for constipation and other digestion-related problems.
Ingredients
-1 large cabbage
– 4 large fresh tomatoes
– 1 large onion
– Pepper
-Garlic
-2 large salmon
-1 tin of mackerel
-2 large green pepper
-Salt to taste
Preparation
-Chop cabbage roughly and wash in a large pot of water
-Pour vinegar on it and wait until you make other preparations. Then drain.
-Heat coconut oil in a saucepan over medium heat
-Cook and stir onion in hot oil until onion turns dark brown.
-Blend tomatoes, green pepper, garlic and onion and add to the oil
-Add tomato paste, mackerel and salmon to stew
-Add cabbage, stir and cover to cook for 7 – 10 minutes
-Allow to simmer when it is soft and serve with rice, yam etc.
