Madam Ophelia Dei Adubea, Nutritionist on the Nutrition Department, Ridge Hospital, says “waakye”, a well-liked Ghanaian dish is just not solely nutritious however medicinal.
She mentioned the meal was ‘health-giving’ when cooked with the sorghum bicolor leaves and packaged or served within the “katemfe” leaves often known as the miracle plant or candy prayer plant.
Madam Adubea mentioned this in an interview with the Ghana News Agency on native dishes to commemorate Heritage Month.
She mentioned sorghum bicolor leaves, often known as sorghum pink leaves, had been normally used as a colouring additive within the preparation of “waakye”, – a meal comprising rice and beans boiled collectively, however the “leaves add more than colour to the meal.”
Madam Dei Adubea mentioned the “sorghum bicolor leaves have chemical components that help the human digestive system and also helps in free bowel.”
Those phytochemicals, particularly antioxidants, which had been extracted by including somewhat saltpetre “kanwe” had been essential for sustaining optimum well being and wellbeing.
The antioxidants present safety towards illnesses brought on by oxidative stress similar to most cancers, diabetes, amongst others. It additionally prevents cell harm, based on well being specialists.
Research additionally reveals that sorghum bicolor is used within the therapy of belly ache, epilepsy, and anaemia because of its excessive iron constituent.
The leaves include calcium, which is sweet for bone well being and has anti-inflammatory properties.
She urged the general public to at all times add greens to the meal and use the saltpetre carefully.
“Whoever is eating ‘waakye’ should look out for saltpetre, too much of it can be harmful and they must always eat with vegetables,” Mad Dei Addobea cautioned.
Hajia Latifa Kande, a meals vendor adjoining to the Registrar General Department, advised the GNA that the leaves contained vitamins that boosted the manufacturing of blood.
“A lot of people love eating waakye and it is a good business to do but you must prepare it well to give your customers the best satisfaction,” she added.
Miss Abena Serwaa Mensah, a public servant, after shopping for some “waakye” from Hajia Kande, mentioned the “katemfe” leaves gave an excellent flavour to the meal and made one salivate.
She mentioned the leaves might protect meals for longer interval, including that she had on numerous events preserved waakye within the leaves from afternoon until night.
The leaves are from a plant species in Africa known as Thaumatococcus daniellii, recognized for being the pure supply of thaumatin, an intensely candy protein.
In West Africa, the plant is usually cultivated for the leaves. The lamina of the leaves is used for wrapping meals whereas the petiole is used to weave mats. The whole leaf can be used for roofing.
Source: GNA
