Healthy Eating

Hello Readers, today I’ll be taking us down to another dish called “Spicy Thai Noodles”. This is a dish originated and eaten by the people of Thailand located in the continent of Asia.

One of the reason I love these noodles is that they use regular pasta.  No special noodles to use, just plain ol’ linguine, fettuccine, or spaghetti.

Now sit back relax while I take you on a ride through this mouth savory dish.

RECIPES FOR THE NOODLES

i) Kosher salt

ii) Noodles 1 pound (preferable, Linguine Pasta)

iii) Sesame oil (2 teaspoon)

iv) 2 cloves garlic (washed and minced)

v) 2 teaspoons fresh ginger (peel, wash and grate)

vii)  ¼ cup soy sauce (light)

vii)  3 Thai chiles (well seeded, cut to any length)

viii) 4 Chicken breasts (cut in bite size and well washed)

RECIPES FOR DRESSING

i) ½ cup creamy peanut butter

ii) 1 tablespoon fresh ginger (peel, wash and grate)

iii) 2 cloves garlic (washed and minced)

vi) 3 tablespoons sugar

vii) 1 teaspoon Chile oil

viii) ¼ cup rice vinegar

ix) 3 tablespoons soy sauce

x)  2 tablespoons sesame oil

Click to continue reading

 

Advertisements
Food, Healthy Eating, Soup

PEANUT STEW

 

If you’re new to African Peanut Stew, try this recipe. It’s extremely easy to make

Peanut soup or groundnut soup is a soup made from peanuts, often with various other ingredients. It is a staple of African cuisine but is also eaten in East Asia, the United States and other areas around the world.

Sweet potatoes are added to the mix to help thicken the broth. Also, you’ll add fresh chopped collard greens to get extra flavour and super nutrients.

RECIPES

i) 1 Quarter chicken stock

ii) 1 Cup peanut butter

iii) 1 cup roasted peanuts

iv) 1 Tablespoon grounded coriander

v) Cayenne (to taste)

vi) Salt (to taste)

vii. ½ cup cilantro (well chopped)

viii. 3 pounds chicken legs, thighs and wings

ix) 3 Tablespoon vegetable oil

x) 1 large white onion, (washed and sliced)

xii. 3-inch piece of ginger (peeled, wash and minced)

xiii. 6 garlic cloves, chopped roughly

xiv. 3 Pounds sweet potatoes, peeled and cut into chunks

xv) 1 ½ Ounce Crushed tomatoes

xvi. Black pepper (to taste)

PROCEDURES

  1. Brown the chicken by heating the vegetable oil in a large saucepan, set over medium-high heat. Salt the chicken pieces pat them dry and brown them in the oil. (Don’t crowd the pot, do this in batches) Set the chicken pieces aside when brown.
  2. Sauté the vegetables and the onions in the oil for 3 minutes, stir often and scrape any browned bits off the bottom of the pan. Add ginger and garlic and sauté for another 1 minutes, then add the sweet potatoes and stir to combine.
  3. Cook the stew by adding the chicken, chicken broth, crushed tomatoes, peanut butter, peanuts, coriander and cayenne together and stir very well to combine. Bring to a simmer and taste, add any recipe that is needed. Cover the pan and simmer gently for 60 minutes or until the chicken easily falls off the bone and the sweet potatoes are tender.

4 De-bone the chicken that has bones in it. Remove the other chicken pieces and set them in a clean bowl to cool. When it’s cool enough, chop/shred it and add it back to the saucepan. Taste to know if the seasonings such as the salt and cayenne are to taste, if not add them to taste alongside much black pepper.

  1. Now is the time to stir in the cilantro, allow simmering. Serve with steamed rice or anything of your choice.

 

 

 

 

 

Chop, Dessert, Food, Healthy Eating

GRILLED PRAWN SUYA SALAD

Suya is a very popular street food in the region of Nigeria and other West African countries. It’s usually chicken beef or other meats well seasoned with spices and fire grilled or so to say.

I can remember the day i went out with my cousin to get something and then found this mouth savory dish, oh my! i wish you were there to see it, i couldn’t help myself, here was I standing there and admiring it and they really got me hooked! Yes it did. I bought it and thought of how to prepare it one day all by myself. And oh yesssss! The day finally came, now i’m happy i can make it all by myself. so i decided to share it with you all. Without wasting much of your time, sit tight while i proceed.

Next to a bar, is usually a suya stand. That’s a good and ideal business strategy for local suya vendors. With drinks flowing, so does traffic to the suya stand. It has that perfect heat to clear that unwanted hangover.

RECIPES FOR THE SUYA

i. Shrimps (peeled and De-veined

ii. 1 Tablespoon Suya pepper

iii.  onion powder

iv. 2 Tablespoon garlic infused olive oil

v. 4 bamboo skewers

RECIPES FOR THE VINAIGRETTE

i. 3 tablespoons olive oil

ii. 1 Tablespoons honey balsamic vinegar (or vinegar of your choice)

iii. 1 Tablespoon minced parsley

iv. 1 Teaspoon minced garlic

v. 1 teaspoon stone ground mustard

vi. Pinch of salt (kosher)

vii. Freshly ground black pepper (little amount)

RECIPES FOR THE SALAD

i. mixed greens (Such as Cabbage and Lettuce)

ii. Couscous (cook as directed)

iii. Frozen Sweet Corn

iv. 3 Plum Tomato

v. 1 bulb Cucumber

Read More at my new site: http://www.foodieafricana.com/grilled-prawn-suya-salad/

 

Dessert, Food, Healthy Eating

SHABBAT FISH (MOROCCAN FISH)

Hello Readers, I welcome you all to this
wonderful site.

Today I will be taking us to the Northern part
of Africa, Morocco to be
specific. The cuisine you are about to learn is
called “Shabbat
Fish”.

Moroccan cuisine is influenced by Morocco’s
interactions and exchanges with
other cultures and nations over the centuries.
Moroccan cuisine is typically a mix of Arabic, Andalusia, Berber and Mediterranean cuisines
with a slight European and Sub-Saharan
influence.

Morocco produces a large range of
Mediterranean fruits and vegetables and
even some tropical ones. Common meats
include beef, goat, mutton and lamb,
chicken and seafood, which serve as a base
for the cuisine. Characteristic flavourings include lemon pickle, argan oil, cold-pressed, unrefined olive
oil and dried fruits. Mediterranean Cuisine in general, the staple ingredients include wheat, which is used for bread and couscous, and olive oil, the third Mediterranean staple, the grape, is eaten as a
dessert, though a certain amount of wine is made.

For The Complete Article Visit The Link To Our New Website Below

http://www.foodieafricana.com/shabbat-fish-moroccan-fish

Foodie Update, Healthy Eating

FOODIE UPDATE (Is Beef Processing Future a Meatless One?)

There’s a new burger in town, and the folks at Impossible Foods think that it’s the future of meat.

The California-based food business has announced that its Oakland plant is now online, marking the burgeoning company’s first large scale plant operation. After it ramps up, Impossible says the factory will have the capacity to churn out a million pounds of meat per month. But it’s not just any meat – these burgers are plant-based, and the company is betting 68,000 square feet on their success.

The Impossible Burger is being touted as the first plant-based “burger” that accurately emulates the flavours, textures, and aromas of real grilled hamburger meat. But the big difference is in its sustainability: Impossible’s website says that, compared to cows, their burger uses “95% less land, 74% less water, and creates 87% fewer greenhouse gas emissions.” The company hopes to create an alternative burger that relies on fewer resources but also uses science to make it “bleed” like real meat.

Follow this link for the full version of this  update

http://www.foodieafricana.com/2017/09/foodie-update-beef-processing-future-meatless-one/

Foodie Update, Healthy Eating

FOODIE UPDATE (Bird Flu Spreads)

Bird flu has continued to spread in South Africa as more cases of the outbreak were recorded in six of the nine provinces, authorities said on Sunday.

To date, more than 600,000 birds have been culled, according to the Department of Agriculture, Forestry and Fisheries (DAFF).

The recent outbreaks of the highly pathogenic avian influenza (HPAI) H5N8 virus have sent shock waves through the poultry industry in South Africa after it was first detected in June.

South Africa had never reported an outbreak of bird flu before.

TO GET  A COMPLETE DETAIL OF THIS UPDATE VISIT THIS BELOW

http://www.foodieafricana.com/2017/09/foodie-update-bird-flu-spreads/

 

Foodie Update, Healthy Eating

MEAT SELLERS AND FORMALIN

I do not know how many of you received this message from a purportedly good Samaritan that meat sellers now use formalin to repel flies from meat. The message advised consumers to patronise butchers with flies around their meat as that is a clear sign of formalin-free meat.

According to the message on the social media, “People are using formalin, the chemical used to preserve dead bodies in preserving meat as it keeps flies away. When I asked a pharmacist, Capt. Kenneth, remember of UPDF, he said it is possible.”

Continuing, “This is a national public health issue. After my friend’s wife lost a baby through miscarriage and investigations showed the presence of formalin in her blood. When consumed, formalin goes to the liver and destroys it.”

Appealing to consumers, the author in the message stated, “Please, people of God, this is serious. When you go to buy meat, go to a butcher that has flies around. Use this as the only way to confirm that there is no formalin present. If the meat is without flies, what is keeping them away is formalin. Be informed. Share this information please and save life.”

For the complete article on this post kindly visit our new website by following the link below.

MEAT SELLERS AND FORMALINhttp://www.foodieafricana.com/2017/09/meat-sellers-formalin/

Healthy Eating

HEALTHY EATING PART 14 (FOOD HYGIENE)

 Food hygienes are conditions and measures necessary to ensure the safety of food from production to consumption. Food can become contaminated at any point during harvesting, processing, storage, distribution, transportation and preparation.

Also, food hygiene has to do with all kind of food products, it covers all conditions needed to control food threats and ensure that people will get healthy food to eat.

Importance of Food Hygiene

Cleanliness related to food starts with the preparation of food. The raw substances used for cooking should be washed thoroughly with water before being cooked.

Greater attention is needed for something which would be consumed raw.

Examples are Fruits and Salads.

In other words, the essence of food hygiene is to know the preventive measures on how to avoid things like cross contamination, microbes, bacteria, in order to avoid diseases and deaths. Click here to continue reading

 

 

Healthy Eating

FOODIE NAIJA UPDATE (FOOD GIANTS POUR MONEY INTO STARTUPS)

Changing tastes and stiffening competition have forced big food companies to look for new ways to grow. The newest strategy to
promote growth is investing in innovative startups. Among the companies capitalizing on this trend are General Mills ( GIS), Kellogg Co (K), Tyson Foods Inc. (TSN) and Campbell Soup Company (CPB).

And based on recent deals, this funding craze motivated by the
need to speed up innovation and develop new products doesn’t seem to be abating any time soon, reported the Wall Street Journal. (For more, see: Tyson Foods Facing
Class Action Suit.)
For example, this past January, Kellogg’s Eighteen 94 Capital fund led a $4.2 million investment in Kuli Kuli, which makes snacks
with moringa, a leafy green tree common in Asia, Latin America and Africa. And General Mills’ venture-capital fund, 301 Inc., made a second investment of $6 million in Rhythm Superfoods, maker of “zesty nacho”- flavored kale chips.

Gobbling Up the Startups Food giants are splurging on these
investments because the startups specialize in one best practice that the legacy companies could use a few lessons in mastering how to be entrepreneurial and innovative. Due to this lethargy toward
developing new products, many big food companies have either found themselves at an impasse or tossed aside by finicky consumers eager to sample the latest choice products churned out by the young upstarts.

But the titans are trying to rectify this mistake, hence, the investing in startups. Last year Campbell Soup Co. and Tyson Foods Inc. committed $125 million and $150 million, respectively, toward their in- house venture funds, said the Journal.

Venture funds made 66 food and beverage related deals in 2016, a 20% leap from the previous year. And about a fifth of these
transactions were backed by big food companies, according to Dow Jones Venturesource.

Stealing Trade Secrets?
However, not all food companies are attempting startups. Some are deliberately taking a time out to focus and re-strategize their next move. In the case of Nestlé SA, the
world’s largest packaged food company, it’s dropping its sales growth forecast for the next three years because it needs more time to play catch up with the changes in the industry.

Getting up to speed could take longer than expected for these food giants. Speaking to the Journal, Ryan Caldbeck, founder and chief executive of CircleUp, which connects private equity firms with food startups, said, “It’s hard for consumer companies to
step out of what they’ve been locked into for 60 or 80 years.”

According to CircleUp and cited by the Journal, “large consumer-goods companies lost $18 billion in market share to smaller competitors between 2011 and 2015.” The surge of interest in them notwithstanding, some emerging brands can’t help but feel skeptical.

“If I tell you all our trade secrets, what’s going to stop Kellogg from making their own moringa bar?” Kuli Kuli founder Lisa Curtis told the Journal, as she recalls asking
Simon Burton, the head of Kellogg’s venture capital fund.

Burton countered by adding that even though Kellogg does indeed need some help when it comes to marketing and recipe ideas for its older brands, it’s also “looking for a mutual benefit on top of the
return on investment.” Time will tell.

Healthy Eating

FOODIE NAIJA UPDATE (CHARTING WAY FOR NIGERIA’S SELF- SUFFICIENCY IN RICE PRODUCTION)

Nigeria’s rice self-sufficiency
struggle has been on for a long
time now, yet the country remains
the largest importer of the staple
food commodity with an average
annual spending of about $2
billion with the bulk of the imports coming from Asian countries, mainly Thailand and India.

According to the Federal Ministry
of Agriculture and Rural Development (FMARD) estimated
rice demand in Nigeria reaches 6.5
million MT in 2015, but less than
half of it is produced locally leading to a deficit that is being filled by imports which cost the country over $2 billion of foreign exchange per annum. This local production shortfall leave a gap 4.0 million MT that is currently being filled through formal importation of rice or illegal imports over land borders.

To address such an untenable
situation, the government of
Nigeria has proposed policy
incentives, including under its
Agricultural Transformation Agenda (ATA) that encourages
investment in domestic paddy
production and milling with the
objective of making Nigeria self-
sufficient in rice.

The federal government of Nigeria
policy direction coincides with the
mission of the Dangote group
which has always focused on the
provision of basic need that touch
the lives of peoples. In line with
this mission and encouraged by
the clear policy commitment of the Buhari Administration, the Dangote Group are committed to making significant investment in the Nigeria Agricultural sector
including the Rice Value Chain
established the Dangote Rice
Limited (DRL) as its vehicle for the
execution of its strategy in this
regard.

Dangote Rice has a mandate to
locally produce high quality milled, parboiled rice for the Nigeria market. This goal will be achieved by sourcing the raw material (paddy) requires from the Dangote Rice Outgrower Scheme.

In ensuring this, Dangote Rice, a
subsidiary of Dangote Group multi- million naira 25,000 hectares of rice Outgrower Scheme in Sokoto State having a prospect of hundreds of thousand of employment opportunities for the rural communities inhabitants.
Sokoto state is the second after
Jigawa out of the 14 states spread
across the state where Dangote
Rice plans to operate outgrower
scheme to empower local farmers
and create job opportunities for
community dwellers and reduce
migration to the cities.

Dangote Rice Projects in the 14
states, when, operational, will
generate a significant number of
jobs and increase take-home
income for smallholder farmers, all while diversifying Nigeria’s
economy and reducing the nation’s food import bill.

By year-end 2017, Dangote Rice
plans to produce 225,000 MT of
parboiled, milled white rice. This
will allow the company to satisfy
4% of the total market demand within one year. The company’s model can then be successfully scaled to produce 1,000,000 MT of milled rice in order to satisfy 16% of the domestic market demand for rice within the next few years.

The president of Dangote Group,
Aliko Dangote never relent in its
chart for paving way for the country to become rice self sufficiency. It would be recalled
that Dangote said, Nigeria would
be self-sufficient in rice, sugar and
other commodities in 2019.
Speaking at the launching of
Sokoto rice Outgrower scheme,
Dangote said, “Agriculture remains
an important sector in our economy despite the neglect it has suffered over the years. The
uniqueness of the agricultural
sector in our economy is buttressed by crucial role it can pay in addressing the challenges of unemployment, rural-urban
migration, low level of our
industrial capacity and poor living
standards of Nigerians.”

According to him, within the next
three years Dangote Rice Limited
(DRL) is aiming to produce at least
one million tonnes of high quality
parboiled rice which will be made
available to the Nigerian market,
making the commodity affordable
to ordinary Nigerians.

“To achieve this, objective, our
plans include cultivating about
160,000 hectares of irrigable rice
farmland in selected states,
including Sokoto State that will be
cultivated to grow paddy during
two cropping-seasons per year
and achieve a minimum yield of
five to six tons per hectare.
“DRL is committed to off-taking not less than 80% of the paddy
produced by the outgrowers.

We will also develop our own farm operations to include seed
multiplication capabilities. With this ambitious programme, DRL aims to boost the local economy, create jobs along the value chain and make a significant contribution to the transformation of subsistence farms into market-oriented agribusinesses.”