Nutrition
Wrewre eloNkwan (mn soup)
• Wrewre soup
Ingredients
– Two medium-sized hard chicken
One small lemon
-Three cups of wrewre (melon seeds)
-Two medium-sized onions
-Four medium-sized tomatoes
-Two tablespoonful of tomato paste
-Six gloves of fresh garlic
-100 grammes of fresh ginger
-One small scotch bonnet pepper
-One sprig of rosemary
A handful of thyme
A handful of sage
Water – about three litres
Salt to taste
Method
Prep the chicken by washing it with lemon juice and removing any remaining feathers.
The lemon juice helps to remove the poultry smell.
Blend one onion, half of the ginger, fresh herbs and garlic together. Use a little bit of water to help with the blending.
Place the chicken in your soup pot and add salt to taste, add the spice blends and the blended onion mixture.
Stir and let it season for about 30 minutes. Also add the rest of the onions, tomatoes, tomato paste and pepper.
Also, slice the remaining ginger and add.
Now prep the (Wrewre) by toasting
it in the oven or dry toasting on the hob.
Before toasting, do check and remove any remaining debris found in it.
When toasting in the oven, pre-heat the oven to 180 degrees Celsius and toast for about 30 minutes. Use a wide oven tray to help spread out the Wrewre for even toasting. Also, stir the (Wrewre) 15minutes into the toasting time to ensure an even toasting.
Start steaming the chicken including everything else in the pot. You may need to add more water to help the chicken to tenderise to your preference.
Once the (wrewre) has browned lightly, remove it from the oven and mill it into a coarse paste.
Extract the (wrewre) milk by blending the coarse paste with water and using a fine sieve to strain it. Repeat this process a couple of times until the water becomes clear and non-milky. Then throw away the chaff. Use about three litres of water for this process.
Now using a finer sieve, re-strain the milky solution a couple of times to remove as much chaff as possible. The result should be silky smooth milk with little or no grits when passed through the fingertips.
Now check on your steaming pot, the vegetables would have softened up, ready to be removed and blended. Check the seasoning of the chicken and correct with salt.
Blend the onion, tomatoes and pepper. Add it into the soup pot, cover and let it simmer for about 10 minutes until a light layer of oil is formed.
Now add the (wrewre)milk to the pot, straining it once more.
Turn up the heat and let the soup simmer for about 20 minutes. Then turn down the heat and let it simmer gently until it is cooked to perfection. This process could take an hour, depending on your heat settings.
Serve the soup hot with fufu, boiled rice, rice balls, boiled yam, boiled potato, boiled ripe plantains or bread or can be eaten on its own.
Source: Puls.com.gh
Nutrition
The First 1,000 Days: Why Ghana’s investment in maternal and child nutrition matters for human capital development
From the start of pregnancy to a child’s second birthday, the first 1,000 days, represents the most important window for human development. Good nutrition shapes the foundation.
During this short window, the body and brain grow at a pace that will never be repeated. When nutrition is inadequate, the damage to physical growth and cognitive development is often permanent. No later investment in education or healthcare can fully reverse these losses. Ghana’s future workforce and economic progress depend on getting nutrition right during this critical period.
Science is clear. A baby’s brain develops rapidly during pregnancy and early childhood, forming the foundation for all future learning and health. Adequate nutrients during pregnancy support the formation of neural connections that underpin learning, memory, and emotional regulation. When pregnant women lack essential nutrients, their babies begin life at a disadvantage. When young children experience severe malnutrition, they miss critical growth periods that do not return.
Ghana faces serious challenges during this critical window. An estimated 68,517 children suffer from severe acute malnutrition. Between 37 and 63 percent of pregnant women are anemic, with iron deficiency particularly common in late pregnancy. These problems translate directly into diminished potential. Malnourished children perform worse in school, earn less as adults, and face higher risks of chronic diseases. The economic losses multiply across generations.
Research worldwide shows that nutrition investments during the first 1,000 days deliver exceptional returns. Well-nourished children learn better, perform better academically, and become more productive adults. Countries that invest in early nutrition experience faster economic growth through stronger, more productive workforces.
Ghana already has effective solutions. Multiple Micronutrient Supplements for pregnant women reduce the risk of low birth weight and preterm birth, while Ready-to-Use Therapeutic Food enables high recovery rates for children with severe acute malnutrition. Both are approved in Ghana’s health guidelines. The problem is not lack of knowledge but lack of access. Coverage remains limited because financing depends heavily on donor support rather than sustainable domestic systems.
Integrating these nutrition interventions into the National Health Insurance Scheme would help close this gap. With a large proportion of mothers and young children already enrolled, NHIS provides a platform for nationwide reach. Recent reforms to health financing further strengthen the case for prioritising essential nutrition services within the scheme.
Ghana’s development agenda emphasizes industrialisation, innovation, and economic transformation. Achieving these goals requires a workforce capable of learning, problem-solving, and sustained productivity. Human capital development, however, does not begin at universities or training centers. It begins before birth.
The first 1,000 days offer no second chances. Each year of delay means another group of children enter adulthood carrying preventable disadvantages. Investing in nutrition during this critical window is not only a health priority; it is a foundational investment in Ghana’s economic future.
Feature article by Womec, Media and Change under its Nourish Ghana: Advocating for Increased Leadership to Combat Malnutrition project
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Ramadan, the ninth month of the Islamic lunar (Hijri) calendar, is a period of fasting, reflection, and spiritual growth. A vital part of observing Ramadan is Iftar—the evening meal with which Muslims break their daily fast at sunset. Fruits play an essential role in Iftar, providing nutrition, hydration, and energy after long hours of fasting.
Here are some of the most recommended fruits to include in your Ramadan meals:
Dates
Dates are traditionally used to break the fast. They are rich in sugar, fibre, potassium, vitamins, and minerals, helping to restore energy quickly after fasting.
Watermelon
Watermelon is highly consumed for hydration, as it is composed mostly of water. It can be enjoyed in slices or blended into refreshing smoothies.
Bananas
Bananas are an excellent source of potassium, which helps maintain fluid balance and reduce thirst. They also provide natural energy to keep you going after fasting.
Apples
Apples are fibre-rich and nutritious, promoting heart health, aiding weight management, and improving digestion.
Cucumber
Cucumber is one of the best hydrating fruits, composed of water and fibre, which aids digestion while revitalising the body.
Pawpaw (Papaya)
Pawpaw is low in calories and sugar, rich in fibre, and promotes healthy digestion, hair, and skin. It is a nutritious addition to any Iftar meal.
Including a variety of these fruits during Ramadan not only helps replenish lost nutrients but also supports overall health, digestion, and hydration throughout the fasting period.
By Linda Abrefi Wadie
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