Nutrition

Wrewre eloNkwan (mn soup)

Published

3 years ago

March 11, 2023

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• 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

Can Ghana feed its people well? Building a nutrition-sensitive food system

Published

5 days ago

August 29, 2026

WeeklySpectator

When we talk about nutrition in Ghana, the conversation often focuses on individual choices: eat more vegetables, reduce sugar and salt, drink more water and exercise regularly.

These messages are important, but they tell only part of the story. Good nutrition is not just a personal responsibility; it is also a food-system issue.

What Ghanaians eat is influenced by what farmers produce, what food costs, how it is processed and marketed, what is served in schools, and what information consumers receive.

Ghana has the agricultural capacity to produce a wide variety of nutritious foods, including vegetables, fruits, legumes, fish, eggs, roots and tubers. Yet production alone is not enough. Poor storage, transportation challenges and weak market access mean that an estimated 30 per cent of food in Ghana can spoil before reaching consumers or retailers, according to a 2025 study by the International Growth Centre. The losses are particularly significant for fruits and vegetables, reducing both farmers’ incomes and the availability of nutritious foods. This is where policy becomes important.

Agricultural policies should consider not only how much food Ghana produces, but also whether that food contributes to healthy diets. Greater support for diverse crops, local vegetables, fruits and legumes could strengthen both agriculture and nutrition.

The food-processing industry has a role as well. Processing can reduce food waste, improve convenience and create new markets for local produce. But greater attention should be paid to the nutritional quality of processed foods, particularly those high in salt, added sugar and unhealthy fats.

Public education must also become more practical. Telling people to “eat healthy” is not enough when nutritious foods may be unaffordable or unavailable. Consumers need information, but they also need a food environment that makes healthier choices realistic.

Good nutrition begins on the farm, continues through the market and food industry, reaches the school and household, and ultimately ends on the plate.

What is needed is greater coordination.

A successful nutrition strategy should connect agricultural production with health objectives, school feeding with local agriculture, food processing with nutritional quality, and public education with the realities of household income and food prices.

The ultimate goal is not simply to produce more food.

It is to ensure that Ghanaians have reliable access to safe, affordable and nutritious food throughout their lives.

Feature Article by Women, Media and Change

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