What Matters

As Neveh Vam requested on our last post, we are going to analyze the nutritional content of Water fufu and Eru.

Water fufu
This is the main source of carbohydrates in this dish. This energy rich food is gotten from soaking cassava. The product obtained after some days is a soft version of the latter. Soaking cassava as mentioned in one of our early posts helps breakdown the cyanide in it.
Apart from carbohydrates, water fufu has a good dose of essential minerals like calcium, iron, copper, potassium, magnesium, zinc, manganese and fiber. We acknowledge that due to drenching, the quantities of these minerals may be less compared to the those in it's precursor cassava.
We can equally have Garri in the place of water fufu. This may be white or yellow Garri depending on affinity.

Eru
When we say Eru here, we do not refer to just Okok alone, we refer to the blend of Okok, water leaf, fish, crayfish, meat, skin (Canda), Palm oil and sweeteners put together.
Here, we will group them accordingly:

-Okok and water leaf
These vegetables are packed full of vitamins A, C and E, dietary fiber, plant protein and a few minerals. We are reminded that vitamins A, C and E help in protecting cells from free radical damage, support immune system and help in formation of collagen.
Dietary fiber helps in moving food along the intestines.

-Fish, crayfish, meat and skin
These are diverse sources of animal protein. Animal protein has got essential amino acids which in this case compliment the protein deficiency of Okok and water leaf.
We have a good dose of minerals from these sources as well. In as much as we may have diverse sources of protein, this is mostly for the taste and savor. We remember that protein ( amino acids) are not stored in the body. Therefore, depending on our daily activities and nutritional needs, we need specific amounts of protein per day and when this is attained from a given meal, further intake is more or less a waste.

-Palm oil
We acknowledge that there is a significant quantity of palm oil in Eru. Palm oil is a source of fats and oils as well as vitamins like A. Fats and oils are the secondary source of energy in the body after carbohydrates. In this case, the oil also helps soften the roughness of okok, makes the food easy to swallow as well as gives it a yummy 😋 look.

-Sweeteners
Here, we talk about Maggi and salt.
In as much as our needs for salt differ from one person to another, we need to acknowledge the negative effects of these to the human body when taken in high quantities.

Please add pepper for convenience because I'll always do. 😉

Don't forget to indicate the next dish you'd want us to analyze in the comment section.

Enjoy!!!

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Today, we will analyze the nutritional content of Fried plantain, beans, mushroom soup and tea.

Fried plantain
Plantain is the main source of carbohydrates in this dish. With the oil it is fried with, we observe some non enzymatic browning. Though this may lead to more appreciation taste wise, free radicals are created. Those who intend to check their oil intake, it is advisable that they do air frying.

Beans
This is a cherished source of plant protein. Though as a plant protein source, it lacks essential amino acids. Red beans also contains fibers and some differing amounts of minerals depending on the soil type.

Mushroom
Mushrooms contain all the essential amino acids. Therefore, scooping mushroom soup alongside beans balances the protein requirement of a dish. (It helps meet the essential amino acid deficiency of beans). Mushroom has got a good dose of dietary fibers very important for the gut.
We will not forget the presence of some vitamins and minerals like selenium in mushroom.

Tea
The antioxidant properties of tea helps reduce the free radicals of the fried plantain making it a remarkable supplement.

Propose your own meal to be analysed in comment section.

Ask any questions.
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Today, we are going to analyze the nutritional content of this highly appreciated Cameroonian delicacy called "Poisson braisé & bâton de manioc" (roasted fish and miondo).

1) Roasted fish
Protein:
This is mainly a source of animal protein. We remember that after digestion of the latter, we obtain amino acids; the basic building blocks which the body uses to synthesize proteins for body repairs, growth and functioning.

Fats:
Fish also contains a good amount healthy fats. We say healthy fats because these fats are easily used up by the body. Unlike most animal fats, fish fats contain more of omega 3 and Omega 6 fatty acids which are best for heart functioning.

Vitamin:
Fish also contains vitamin D which helps in the absorption of Calcium and phosphorus. We know Calcium and phosphorus are used in bone and teeth formation. Calcium is also used in muscle contraction.

2) Bâton de manioc ( miondo)
Carbohydrates:
Miondo contains a greater amount of carbohydrates than any other nutrient. Carbohydrates as you know is a primary source of energy in the body.
Remember miondo is made from soaked cassava.
Soaking cassava is one of the methods of getting ride of the poisonous cyanide in it. In this process the enzymes especially cyanase found in the same cassava come in contact with the poisonous cyanide and breaks it down to harmless substances.

Fibre:
Apart from carbohydrates, miondo also has a significant quantity of fibre which helps move food in the digestive tract.

3)Onions and spices
We will remark that chopped raw onions mostly accompany roasted fish. Apart from the sharp taste onions provide, they also contain a good amount of antioxydants which removes the free radicals produced when the fish is roasted.
Spices and pepper add more taste to the dish as well as some trace elements.

Enjoy!!!

Do let us know in comment section what next you wish we analyze.
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Good morning guys
-Tea is full is antioxidants which help eliminate the free radicals in your body and safe your cells and DNA from damage.

-Bread is a good source of energy to jumpstart your day. It also has B Vitamins that ease metabolism and a good dose of dietary fiber that help in digestion.

-Carrot has got carotenoids, a precursor for the synthesis of Vitamin A.

Let's get nutritional.
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