This article is not meant for advertisement but rather to enlighten people about some health benefits in taking some popular Ghanaian meals that are enriched with much nutrition.
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Delectable spices and filling staples make the food of Ghana something not to be missed. But Ghanaian food is about more than mere sustenance: it’s a way to express love and happiness, and a means to bring people together. Ghanaian food is for the soul, not just the stomach.
It’s all too easy to conflate the culture and cuisine of African countries. But make no mistake: each country has its own body of ingredients, preparation techniques, and flavor palates. And Ghana is no exception. Among these meals include the Ghana kenkey, Kenkey is one of the principal foods consumed in Ghana. Made from corn, Kenkey has two types known as Fante Kenkey and Ga Kenkey.
While the Fante kenkey is mostly produced in the Central and Western Regions, the Ga kenkey is common with the people of Ewe, Akan, and the Greater Accra Region. Both the Fante Kenkey and Ga Kenkey are kneaded corn dough cooked in dried plantain leaves and served with sauces, peppers, onions, meat, fish, or shrimps.
Another great meal of the Akans and Ghanaians at large is the Fufu. Fufu (or fufuo foofoo, foufou) is a dough-like food made from fresh or fermented cassava, found in West African as well as Caribbean cuisines. In addition to Ghana, it is also found in Sierra Leone, Guinea, Liberia, Cote D'Ivoire, Benin, Togo, Nigeria, both Congos, Cameroon, the Central African Republic, Angola, and Gabon, as well as in the Caribbean. It is often made in the traditional Ghanaian, Cote D'Ivoire, Liberia, and Cuban method of separately mixing and pounding equal portions of boiled cassava with green plantain or cocoyams, and or mixing cassava/plantains or cocoyams flour with water and stirred on the stove. It is then adjusted to increase or decrease the viscosity of the fufu based on personal preference and eaten with broth-like liquid soups. Nigerian in particular and some other African countries version of Fufu is made from fermented Cassava dough called Akpu by Nigerians and it's eaten with thick textured stew-like soups and this serves as one of the favorite meals in these parts Africa. Other flours, such as semolina, maize flour, or mashed plantains may take the place of cassava flour. Fufu is eaten with the fingers, and a small ball of it can be dipped into an accompanying soup or sauce such as pepper soup, groundnut soup as well as palm nut soup.
It's much important to adding water to your meal, water helps in carrying nutrients and oxygen to your cells, flushing bacteria from your bladder aiding digestion preventing constipation normalizing blood pressure stabilizing the heartbeat cushioning joints protecting organs and tissues regulating body temperature maintaining electrolyte (sodium) balance. Giving your body enough fluids to carry out those tasks means that you're staying hydrated.
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