Nutrition
Oven baked potato slice
Baked potato slice
Potatoes are tubers that contain fibre, vitamins and minerals. It can be turned around in a number of ways to prepare delicious lunch or dinner.
Potatoes can be mashed, cut into chips and fried, boiled or baked in the oven. Each of these forms can be paired with accompaniments that finish them off as choice meals for special occasions and regular meal times.
Ingredients
-Four potatoes (medium size)
-1/8 tablespoonful of garlic powder
-1/8 tablespoonful of ground black pepper
-1/8 tablespoonful of paprika
-Salt (to taste)
-4tablespoonfuls of olive oil
Preparation
-Peel and slice potatoes. Divide each potato into about four slices and rinse them.
-Preheat the oven to about 400 degrees.
-Put the sliced potatoes into another bowl and season with garlic powder, black pepper, paprika and salt. Mix well.
-Transfer the seasoned potato slices onto a baking tray and spread them evenly. Drizzle some olive oil over it.
-Bake the potatoes in the oven till they become golden brown in colour. This should take about 40 minutes.
-When it is ready, remove the baking tray from the oven, transfer the baked slices of potato unto a plate and serve.
Potatoes are tubers that contain fibre, vitamins and minerals. It can be turned around in a number of ways to prepare delicious lunch or dinner.
Potatoes can be mashed, cut into chips and fried, boiled or baked in the oven. Each of these forms can be paired with accompaniments that finish them off as choice meals for special occasions and regular meal times.
Ingredients
-Four potatoes (medium size)
-1/8 tablespoonful of garlic powder
-1/8 tablespoonful of ground black pepper
-1/8 tablespoonful of paprika
-Salt (to taste)
-4tablespoonfuls of olive oil
Preparation
-Peel and slice potatoes. Divide each potato into about four slices and rinse them.
-Preheat the oven to about 400 degrees.
-Put the sliced potatoes into another bowl and season with garlic powder, black pepper, paprika and salt. Mix well.
-Transfer the seasoned potato slices onto a baking tray and spread them evenly. Drizzle some olive oil over it.
-Bake the potatoes in the oven till they become golden brown in colour. This should take about 40 minutes.
-When it is ready, remove the baking tray from the oven, transfer the baked slices of potato unto a plate and serve.
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
