DOCSLIB.ORG

Street Food in Urban Ghana

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Street Food in Urban Ghana STREET FOOD IN URBAN GHANA A desktop review and analysis of findings and recommendations from existing literature STREET FOOD IN URBAN GHANA A desktop review and analysis of findings and recommendations from existing literature Edited by Stefano Marras Mohamed AgBendech Food and Agriculture Organization of the United Nations Accra, 2016 The designations employed and the presentation of material in this information product do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization of the United Nations (FAO) concerning the legal or development status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries. The mention of specific companies or products of manufacturers, whether or not these have been patented, does not imply that these have been endorsed or recommended by FAO in preference to others of a similar nature that are not mentioned. The views expressed in this information product are those of the author(s) and do not necessarily reflect the views or policies of FAO. ISBN 978-92-5-109304-7 © FAO, 2016 FAO encourages the use, reproduction and dissemination of material in this information product. Except where otherwise indicated, material may be copied, downloaded and printed for private study, research and teaching purposes, or for use in non-commercial products or services, provided that appropriate acknowledgement of FAO as the source and copyright holder is given and that FAO’s endorsement of users’ views, products or services is not implied in any way. All requests for translation and adaptation rights, and for resale and other commercial use rights should be made via www.fao.org/contact-us/licence-request or addressed to [email protected]. FAO information products are available on the FAO website (www.fao.org/publications) and can be purchased through [email protected] Cover photo: Women selling food in the street. Accra, Ghana. (©FAO/ Christiana Asantewah) Back cover photo: Fruit stall. Accra, Ghana. (©FAO/Stefano Marras) ACKNOWLEDGMENTS This material is based upon work supported by the Fondazione della Banca del Monte di Lombardia under the grant "Progetto Professionalita Ivano Becchi" awarded to Stefano Marras (www.fbml.it) TABLE OF CONTENTS INTRODUCTION ……..…………………………………………………………………….. 1 METHODOLOGY …………………………………………………………………………… 2 A) FINDINGS FROM LITERATURE ……………………………………………………… 4 1. Street food vendors’ profile …………………………………………………………….. 4 1.1 Gender and age ..…………………………………………………………………. 4 1.2 Education ………………………………………………………………………….. 6 1.3 Family status ………………………………………………………………………. 6 2. Enterprises’ characteristics ………..……………………………………………………. 6 2.1 Start-up funding sources ……...………………………………………………….. 6 2.2 Length of service ………………………………………………………………….. 7 2.3 Working hours …………………………………………………………………….. 7 2.4 Employment ……………………………………………………………………….. 7 2.5 Revenues …...……………………………………………………………………… 7 2.6 Licensing ………………..…………………………………………………………. 9 2.7 Associations ……………………………………………………………………….. 9 3. Consumers and consumption practices ………………………………………………. 9 3.1 Consumers’ socio-economic profile …………………………………………….. 10 3.2 Frequency of consumption ………………………………………………………. 11 3.3 Expenditure on street food ………………………………………………………. 12 3.4 Reasons for consumption ……………………………………………………….. 13 4. Street food and nutrition ……………………………………………………………….. 13 4.1 Food and beverages on sale ……………………………………………………. 14 4.2 Commonly consumed foods and beverages …………………………………… 14 4.3 Nutritional intake and quality …………………………………………………….. 15 5. Street food hygiene and safety conditions …………………………………………… 23 5.1 Contamination levels ………………………………………………..................... 23 5.2 Contamination carriers and risk factors ………………………………………… 25 a. Contaminated inputs …………………………………………………………… 26 b. SFVs’ hygiene and safety knowledge and definitions ...…………………… 27 iv c. SFVs’ hygiene and safety practices ………………………………................. 29 d. Environment cleanness and food protection …………………….................. 31 e. Food storage ……………………………………………………………………. 32 f. Cooking utensils …………………………………………………...................... 33 5.3 From risk to disease ………………………………………………………………. 34 6. Public policies ......……………………………………………………………………….. 35 6.1 Urban planning and street vending regulations …………………..……………. 35 6.2 Licensing procedures ….………………………………………………………….. 36 6.3 Employment Laws ……………….………………………………………………… 37 6.4 Income tax Law ..………………………………………………………………….. 37 6.5 Food control systems …………………………………………………………….. 38 a. Food Law and regulation ………………………………………………………. 38 b. Food control management …………………………………………………….. 39 c. Inspections service …………………………………………………………….. 41 d. Laboratory services …………………………………………………………….. 42 e. Information, education, communication and training ……………………….. 42 6.6 National Food Policy Plan ………………………………………………………… 44 6.7 Infrastructural interventions ………………………………………………………. 44 B) RECOMMENDATIONS FROM LITERATURE ………………………………………. 46 7. Laws and regulations development and enforcement ……………………………….. 46 7.1 Licensing regulations ………………………………………………………………. 46 7.2 Food hygiene and safety regulations ……………………………………………. 46 7.3 Inspections and enforcement ……………………………………………………. 47 8. Institutional development ……………………………………………………………….. 47 8.1 Institutional harmonization ……………………………………………………….. 48 8.2 Institution capacity building ……………………………………………………….. 48 8.3 Provision of resources ……..……………………………………………………… 48 8.4 Strategic partnerships …………………………………………………………….. 48 9. Vendor capacity development ………………………………………………………….. 48 9.1 Training ……………………………………………………………………………… 48 9.2 Social marketing ……………………………………………………………………. 49 9.3 Financial incentives and support …………………………………………………. 49 v 9.4 Tenure security ……………..……………………………………………………… 50 9.5 Associations and unions role …………………………………………………….. 50 9.6 Cultural change ……………………………………………………………………. 50 10. Reduction of food contamination and poisoning risks ……………………………… 50 10.1 Inputs control …………………………………………………………………….. 50 10.2 Food washing ……………………………………………………………………. 51 10.3 Food handling and preparation ………………………………………………… 51 10.4 Food protection ………………………………………………………………….. 51 10.5 Personal hygiene ………………………………………………………………… 51 10.6 Food consumption ………………………………………………………………. 51 11. Vending sites and infrastructural development …………………………………….. 51 11.1 Urban planning …………………………………………………………………… 51 11.2 Structures and infrastructures ………………………………………………….. 51 11.3 Basic amenities provision ………………………………………………………. 52 12. Improvement and promotion of nutrition quality ………..…………………………… 52 13. Consumer awareness raising and participation ……………………………………. 52 13.1 Hand washing ……………………………………………………………………. 53 13.2 Knowledge of risks related to specific foods …………………………………. 53 13.3 New costs / benefits perspective ………………………………………………. 53 13.4 Consumers as monitoring vectors ……………………………………………… 53 13.5 Participation in policy design ……………………………………………………. 53 14. Further research ……………………………………………………………………….. 53 14.1 Epidemiological studies …………………………………………………………. 53 14.2 Public policy studies ……………………………………………………………… 54 14.3 Social and communication studies …………………………………………….. 54 14.4 Economics and labor studies …………………………………………………… 54 15. Incorporation and implementation of recommendations ……………………………. 55 SUMMARY ………………………………………………………………………………….. 57 Findings from literature ………………………………………………............................... 57 1. Street food vendors’ profile and enterprises’ characteristics …………………… 57 2. Consumers and consumption ……………………………………………………… 58 3. Street food and nutrition ……………………………………………………………. 58 vi 4. Street food hygiene and safety conditions ……………………………………….. 59 5. Public policies ……………………………………………...................................... 61 Recommendations from literature ………………………………………………………… 63 6. Laws and regulations development and enforcement …………………………… 63 7. Institutional development …………………………………………………………… 63 8. Vendor capacity development ……………………………………………………… 64 9. Reduction of food contamination and poisoning risks ………………………….. 64 10. Vending sites and infrastructural development ……..…………………………. 64 11. Improvement and promotion of nutrition quality ……………………………….. 65 12. Consumer awareness raising and participation ……………………………….. 65 13. Further research …………………………………………………………………… 65 CONCLUSIONS …………………………………………………………………………….. 67 REFERENCES ……………………………………………………………………………… 69 List of graphs and figures Graph 1. Scholarly articles / projects reports / proceedings from workshops and conferences about street food in Ghana ………………………………… 3 Graph 2. FAO studies, reports, guidelines, TCPs about street food in Africa ….. 3 Table 1. List of street foods commonly sold in Ghana ……………………………. 17 Box 1. List of national laws aiming to ensure the safety of the foods …………. 39 Box 2. Key by-laws relating to the enforcement of food safety at municipal level in Accra ………………………………………………………………… 39 Box 3. Main institutions involved in the food management system in Ghana, and their current roles and responsibilities ………………………………. 40 vii 1 INTRODUCTION On the other side, the increased commuting distances and the faster living and working pace have accentuated the Street food is any ready to eat food or demand for ready-to-eat, inexpensive, beverage sold and sometimes prepared quick and nutritious food near the in outdoor public spaces (e.g. streets, workplace among the growing urban low squares, parks, open-air markets, etc.) by and middle working class. Given all the vendors or cooks, either itinerant or
Load more

Recommended publications
  • Risk Assessment of Acrylamide for Some Commonly Eaten Fried Foods
    RISK ASSESSMENT OF ACRYLAMIDE FOR SOME Supported by COMMONLY EATEN FRIED FOODS Zainab Ajani, Oluwatoyin Tirenioluwa Fatunsin*, Aderonke Olubukola Oyeyiola and Kehinde Ololade Olayinka Department of Chemistry, University of Lagos, Akoka, Yaba, Lagos, Nigeria *Corresponding author: [email protected] Received: September 20, 2018 Accepted: January 14, 2019 Abstract: This research aims to quantify acrylamide in commonly eaten fried foods and assess the risk associated with acrylamide concentrations in them. Selected food samples (yam, sweet potato, plantain, meat, and Irish potato) purchased from Lawanson market, Surulere, Lagos, Nigeria, were fried in Soya oil at 150 ± 2oC. Samples were extracted, centrifuged, purified and analysed on an Agilent (1100 series) high performance liquid chromatograph coupled with ultraviolet detector. The chromatogram of acrylamide and internal standard gave better resolution when acidified water of pH 3.5 was used in the eluting solvent (acetonitrile: water (30:70)). Acrylamide concentrations for fried foods were between ≤ 3 and 720 µg kg-1. Sweet potatoes fried for 20 min, had the highest concentration of acrylamide while fried meat had the lowest concentration. Acrylamide concentration of sweet potatoes fries (for both 20 and 10 min) and French fries fried for 20 min exceeded the European Union bench mark value of 500 µg kg-1 for acrylamide in French fries. While the acrylamide concentration in French fries (360 µg kg- 1) fired for 10 min was less than the benchmark value. Acrylamide levels in fried plantain, yam and meat were all below the bench mark. Estimated dietary intake (EDI) study showed that children were more exposed to acrylamide risk than adult.
    [Show full text]
  • Class Struggle, Popular Culture and the Politics of Akpeteshie (Local Gin) in Ghana, 1930-67*
    Journal of African History, 37 (1996), pp. 215-236 215 Copyright © 1996 Cambridge University Press WHAT'S IN A DRINK? CLASS STRUGGLE, POPULAR CULTURE AND THE POLITICS OF AKPETESHIE (LOCAL GIN) IN GHANA, 1930-67* BY EMMANUEL AKYEAMPONG Harvard University Wunni ntramma na wo se nsa nye de When you do not have cowry shells, you say wine is not sweet (Twi Proverb). SOCIAL revolutions or movements of popular protest often begin innoc- uously. They are initially preoccupied with 'bread-and-butter' politics and with no sophisticated ideology of class-consciousness or a desire to overturn the social order. Adherents to such movements — the weak and poor — seek to minimize the disadvantages of the 'system' for their lives.1 In the Gold Coast from the 1930s, an excellent arena for popular protest centered on African demands to distill akpeteshie (local gin). Distilled from fermented palm wine or sugar cane juice, and requiring a simple apparatus of two tins (usually four-gallon kerosene tins) and copper tubing,2 akpeteshie quickly became a lucrative industry in an era of economic depression, incorporating extensive production and retail networks. But, far from being associated with just the right to distill spirits, akpeteshie became embroiled in African politics under colonial rule as world depression, World War II and the intensification of nationalism prompted an African re-evaluation of the colonial situation. Local distillation of akpeteshie became widespread in the Gold Coast after 1930, when temperance interests secured restrictive liquor legislation raising the tariffs on imported liquor. As previous increases in import duties on liquor had not adversely affected import levels and the liquor revenues so * Research for this article was made possible by research grants from the African Development Foundation in 1991-2 and from the William F.
    [Show full text]
  • DOI: 10.18697/Ajfand.82.17090 13406 APPLICATION of a VALUE
    Afr. J. Food Agric. Nutr. Dev. 2018; 18(2): 13406-13419 DOI: 10.18697/ajfand.82.17090 APPLICATION OF A VALUE CHAIN APPROACH TO UNDERSTANDING WHITE KENKEY PRODUCTION, VENDING AND CONSUMPTION PRACTICES IN THREE DISTRICTS OF GHANA Oduro-Yeboah C1*, Amoa-Awua W1, Saalia FK2, Bennett B3, Annan T1, Sakyi- Dawson E2 and G Anyebuno1 Charlotte Oduro-Yeboah *Corresponding Author email: [email protected] 1Food Research Institute, Council for Scientific and Industrial Research, Accra, Ghana 2Department of Nutrition and Food Science, University of Ghana. P.O. Box LG34, Legon 3Natural Resources Institute, University of Greenwich, Central Avenue, Chatham Maritime, Kent ME4 4TB, UK DOI: 10.18697/ajfand.82.17090 13406 ABSTRACT Traditional processing and street vending of foods is a vital activity in the informal sector of the Ghanaian economy and offers livelihood for a large number of traditional food processors. Kenkey is a fermented maize ‘dumpling’ produced by traditional food processors in Ghana. Ga and Fante kenkey have received research attention and there is a lot of scientific information on kenkey production. White kenkey produced from dehulled maize grains is a less known kind of kenkey. A survey was held in three districts of Ghana to study production, vending and consumption of white kenkey and to identify major bottlenecks related to production, which can be addressed in studies to re-package kenkey for a wider market. Questionnaires were designed for producers, vendors and consumers of white kenkey to collate information on Socio-cultural data, processing technologies, frequency of production and consumption, product shelf life, reasons for consumption and quality attributes important to consumers using proportional sampling.
    [Show full text]
  • Skating the Routes
    Specific Information About Your Kilimanjaro Trek & Tanzania Safari Climbing Mount Kilimanjaro Mount Kilimanjaro, perhaps more than any other mountain in the world, fires the imagination of active travelers. There are larger mountains but Kilimanjaro excels in beauty, in part because it is located in Africa and rises as a sole sentinel from the plains below, with wild animals on its lower flanks. Mount Kilimanjaro is also more accessible to regular travelers than most mountains its size. It requires no actual climbing or technical skills and most people use an outstanding support staff of guides, cooks, and porters. Given a good pair of lungs and calves, regular people can conquer the mountain and achieve something special. For many, the idea of “having climbed Mount Kilimanjaro” is enough to get them to go. However, the actual climb itself can be just as rewarding. Gazing at the expanses below you during the day, watching the stars at night, and sharing stories around the dinner table are all memorable experiences that make the trip (or at least most of it) fun. In fact, most of the Kilimanjaro trek is made up of pleasant days of moderate trekking you will certainly enjoy. Having said that, one should not underestimate the mountain. At 19,330 feet above sea level the lack of oxygen makes everything more difficult. How well you adjust can easily determine whether you make it to the top or not. In addition, the actual summit day is long and arduous – both up and then back down. Success may depend in part on your will and desire to reach the summit.
    [Show full text]
  • Impact of Food Processing on the Safety Assessment for Proteins Introduced Into Biotechnology-Derived Soybean and Corn Crops ⇑ B.G
    Food and Chemical Toxicology 49 (2011) 711–721 Contents lists available at ScienceDirect Food and Chemical Toxicology journal homepage: www.elsevier.com/locate/foodchemtox Review Impact of food processing on the safety assessment for proteins introduced into biotechnology-derived soybean and corn crops ⇑ B.G. Hammond a, , J.M. Jez b a Monsanto Company, Bldg C1N, 800 N. Lindbergh Blvd., St. Louis, Missouri 63167, USA b Washington University, Department of Biology, One Brookings Drive, Campus Box 1137, St. Louis, Missouri 63130, USA article info abstract Article history: The food safety assessment of new agricultural crop varieties developed through biotechnology includes Received 1 October 2010 evaluation of the proteins introduced to impart desired traits. Safety assessments can include dietary risk Accepted 10 December 2010 assessments similar to those performed for chemicals intentionally, or inadvertently added to foods. For Available online 16 December 2010 chemicals, it is assumed they are not degraded during processing of the crop into food fractions. For intro- duced proteins, the situation can be different. Proteins are highly dependent on physical forces in their Keywords: environment to maintain appropriate three-dimensional structure that supports functional activity. Food Biotech crops crops such as corn and soy are not consumed raw but are extensively processed into various food frac- Introduced proteins tions. During processing, proteins in corn and soy are subjected to harsh environmental conditions that Processing soy and corn Denaturation proteins drastically change the physical forces leading to denaturation and loss of protein function. These condi- Dietary exposure tions include thermal processing, changes in pH, reducing agents, mechanical shearing etc.
    [Show full text]
  • Subchapter A—Mandatory Meat Inspection
    SUBCHAPTER AÐMANDATORY MEAT INSPECTION PART 301ÐDEFINITIONS make such article unfit for human food; Sec. (ii) If it is, in whole or in part, a raw 301.1 Meaning of terms. agricultural commodity and such com- 301.2 Definitions. modity bears or contains a pesticide AUTHORITY: 7 U.S.C. 450, 1901±1906; 21 U.S.C. chemical which is unsafe within the 601±695; 7 CFR 2.17, 2.55. meaning of section 408 of the Federal Food, Drug, and Cosmetic Act; § 301.1 Meaning of terms. (iii) If it bears or contains any food As used in this subchapter, unless additive which is unsafe within the otherwise required by the context, the meaning of section 409 of the Federal singular form shall also import the plu- Food, Drug, and Cosmetic Act; ral and the masculine form shall also (iv) If it bears or contains any color import the feminine, and vice versa. additive which is unsafe within the meaning of section 706 of the Federal [35 FR 15554, Oct. 3, 1970] Food, Drug, and Cosmetic Act: Pro- vided, That an article which is not § 301.2 Definitions. deemed adulterated under paragraphs As used in this subchapter, unless (aa)(2) (ii), (iii), or (iv) of this section otherwise required by the context, the shall nevertheless be deemed adulter- following terms shall be construed, re- ated if use of the pesticide chemical spectively, to mean: food additive, or color additive in or on (a) The Act. The Federal Meat Inspec- such article is prohibited by the regu- tion Act, as amended, (34 Stat.
    [Show full text]
  • The Igbo Traditional Food System Documented in Four States in Southern Nigeria
    Chapter 12 The Igbo traditional food system documented in four states in southern Nigeria . ELIZABETH C. OKEKE, PH.D.1 . HENRIETTA N. ENE-OBONG, PH.D.1 . ANTHONIA O. UZUEGBUNAM, PH.D.2 . ALFRED OZIOKO3,4. SIMON I. UMEH5 . NNAEMEKA CHUKWUONE6 Indigenous Peoples’ food systems 251 Study Area Igboland Area States Ohiya/Ohuhu in Abia State Ubulu-Uku/Alumu in Delta State Lagos Nigeria Figure 12.1 Ezinifite/Aku in Anambra State Ede-Oballa/Ukehe IGBO TERRITORY in Enugu State Participating Communities Data from ESRI Global GIS, 2006. Walter Hitschfield Geographic Information Centre, McGill University Library. 1 Department of 3 Home Science, Bioresources Development 5 Nutrition and Dietetics, and Conservation Department of University of Nigeria, Program, UNN, Crop Science, UNN, Nsukka (UNN), Nigeria Nigeria Nigeria 4 6 2 International Centre Centre for Rural Social Science Unit, School for Ethnomedicine and Development and of General Studies, UNN, Drug Discovery, Cooperatives, UNN, Nigeria Nsukka, Nigeria Nigeria Photographic section >> XXXVI 252 Indigenous Peoples’ food systems | Igbo “Ndi mba ozo na-azu na-anwu n’aguu.” “People who depend on foreign food eventually die of hunger.” Igbo saying Abstract Introduction Traditional food systems play significant roles in maintaining the well-being and health of Indigenous Peoples. Yet, evidence Overall description of research area abounds showing that the traditional food base and knowledge of Indigenous Peoples are being eroded. This has resulted in the use of fewer species, decreased dietary diversity due wo communities were randomly to household food insecurity and consequently poor health sampled in each of four states: status. A documentation of the traditional food system of the Igbo culture area of Nigeria included food uses, nutritional Ohiya/Ohuhu in Abia State, value and contribution to nutrient intake, and was conducted Ezinifite/Aku in Anambra State, in four randomly selected states in which the Igbo reside.
    [Show full text]
  • Regional Consultation on Safe Street Foods
    In recent years, “street foods” have assumed important cultural, economic and social dimensions. Civil and public health administrators have come to realize that “street foods” have significant economic potential, where food is made available at Regional consultation on affordable prices to the lower and middle-income groups, particularly the urban middle classes. Selling of food by street vendors also generates employment for the unskilled and safe street foods unemployed sections of societies. A comprehensive approach, based on ground realities, to meet the public health challenge posed by street foods’ consumption, is required. A positive attitude and intersectoral coordination among major stakeholders are required for safe street foods. This report on the Regional Consultation on Safe Street Foods Bangkok, Thailand, 20–23 June, 2011 provides information about the definition, content, regulation and monitoring aspects as well as the overall principles and practices of safe street foods, as existing in Asian countries. The report includes national roadmaps for strengthening / promoting safe street foods in Asia as identified by these countries. World Health House MAHIDOL Indraprastha Estate Mahatma Gandhi Marg UNIVERSITY New Delhi-110002, India SEA-NUT-184 Wisdom of the Land SEA-NUT-184 Distribution: General Regional consultation on safe street foods Bangkok, Thailand, 20–23 June, 2011 Organized by World Health Organization Regional Office for South-East Asia Food and Agriculture Organization Regional Office for Asia and the Pacific Institute of Nutrition, Mahidol University, Thailand © World Health Organization 2012 All rights reserved. Requests for publications, or for permission to reproduce or translate WHO publications – whether for sale or for noncommercial distribution – can be obtained from Publishing and Sales, World Health Organization, Regional Office for South- East Asia, Indraprastha Estate, Mahatma Gandhi Marg, New Delhi 110 002, India (fax: +91 11 23370197; e-mail: [email protected]).
    [Show full text]
  • Malawian Food Composition Table 2019
    GOVERNMENT OF MALAWI MALAWIAN FOOD COMPOSITION TABLE 2019 February 2020 FOREWORD Adequate nutrition throughout the lifecycle is the As one way of ensuring adequate nutrition and centerpiece for every individual’s physical and improved standards of locally-processed foods intellectual development since nutrition is a key for the general population, the GoM, with support determinant of one’s intellectual performance, from the USAID Feed the Future Innovation Lab academic and professional achievements, and overall for Nutrition at the Friedman School of Nutrition work productivity. Because nutrition is fundamental Science and Policy, Tufts University, South African for socioeconomic growth and development of Food Data System (SAFOODS) of the South African the country, the Government of Malawi (GoM) has Medical Research Council, and Lilongwe University identified good nutrition as a key priority in its national of Agriculture & Natural Resources (LUANAR) and development agenda articulated in the Malawi financial support from USAID, Malawi embarked Growth Development Strategy III. To operationalize to develop a food composition database. The the Malawi Growth and Development Strategy III, the Malawian Food Composition Database (MFCDB) GoM developed a comprehensive National Multi- and subsequent publication of the information from Sector Policy and Strategic Plan 2018-2022, which the Database, into the Malawian Food Composition incorporates emerging issues such as diet-related, Table (MFCT) describe the nutritive value of locally- noncommunicable diseases. Additionally, the GoM produced and imported foods that are available is developing the food and nutrition legislation to in Malawi. Country-specific food composition support implementation of the National Multi-Sector databases and tables are essential tools for assessing Nutrition Policy (NMNP).
    [Show full text]
  • 12-In-1 Multi-Cooker Ka12mltcoka
    12-IN-1 MULTI-COOKER KA12MLTCOKA Steamed Rice 150kcal/100g Method 1. Rinse the pearl rice, pour it into the cooking bowl and fill it with water to the mark “2”. 2. Choose the left or right pot and cover the lid; press “RICE” and wait until a beep is heard to signify that cooking is complete. Loosen the cooked rice with a scoop for a fluffier texture. Best paired with: Steamed Meat Pie with Chinese Water Chestnut and Fresh Black Mushrooms Braised Pork Trotters with Soybeans Ingredients Pearl rice: 2 cups Water: to the water mark “2” Millet Rice 150kcal/100g Method 1. Rinse the millet and rice, pour them into the cooking bowl and fill it with water to the mark “2”. 2. Choose the left or right pot and cover the lid; press “RICE” and wait until a beep is heard to signify that cooking is complete. Loosen the cooked millet and rice with a scoop for a fluffier texture. Best paired with: Fried Bitter Gourd Stuffed with Minced Meat Braised Pork Ribs with Long Beans Ingredients Millet: 1 cup Rice: 1 cup Water: to the water mark “2” Seasonings Oil: as required Chicken Drumstick and Mushroom Clay Pot Rice 130kcal/100g Method 1. Shred ginger, debone the drumstick, cut it into pieces and drain moisture with paper towel. Mix the seasonings with the chicken for 20 minutes. Cut the soaked mushrooms into pieces. 2. Rinse the rice, pour it into the cooking bowl and add water to the mark "2". 3. Place the chicken, mushrooms and ginger on top of the rice.
    [Show full text]
  • Fried Plantain- Dodo
    State of Knowledge Report State of Knowledge on Fried Plantain in Nigeria Food Science, Gender & Market Ibadan, Nigeria, 26 November 2019 Esmé STUART, International Institute of Tropical Agriculture (IITA), Ibadan, Nigeria Delphine AMAH, IITA, Ibadan, Nigeria Béla TEEKEN, IITA, Ibadan, Nigeria This report has been written in the framework of RTBfoods project. To be cited as: Esmé STUART, Delphine AMAH and Béla TEEKEN (2019). State of Knowledge on Fried Plantain in Nigeria. Food Science, Gender & Market. Ibadan, Nigeria: RTBfoods Project Report, 21 p. Ethics: The activities, which led to the production of this manual, were assessed and approved by the CIRAD Ethics Committee (H2020 ethics self-assessment procedure). When relevant, samples were prepared according to good hygiene and manufacturing practices. When external participants were involved in an activity, they were priorly informed about the objective of the activity and explained that their participation was entirely voluntary, that they could stop the interview at any point and that their responses would be anonymous and securely stored by the research team for research purposes. Written consent (signature) was systematically sought from sensory panelists and from consumers participating in activities. Acknowledgments: This work was supported by the RTBfoods project https://rtbfoods.cirad.fr, through a grant OPP1178942: Breeding RTB products for end user preferences (RTBfoods), to the French Agricultural Research Centre for International Development (CIRAD), Montpellier, France, by the Bill & Melinda Gates Foundation (BMGF). Image cover page © STUART E. for RTBfoods. Page 2 of 21 CONTENTS Table of Contents 1. Introduction .............................................................................................................................. 5 2. Plantain production .................................................................................................................. 5 2.1. Gender dimensions of plantain production, processing and marketing .............................
    [Show full text]
  • Small and Medium Forest Enterprises in Ghana
    Small and Medium Forest Enterprises in Ghana Small and medium forest enterprises (SMFEs) serve as the main or additional source of income for more than three million Ghanaians and can be broadly categorised into wood forest products, non-wood forest products and forest services. Many of these SMFEs are informal, untaxed and largely invisible within state forest planning and management. Pressure on the forest resource within Ghana is growing, due to both domestic and international demand for forest products and services. The need to improve the sustainability and livelihood contribution of SMFEs has become a policy priority, both in the search for a legal timber export trade within the Voluntary Small and Medium Partnership Agreement (VPA) linked to the European Union Forest Law Enforcement, Governance and Trade (EU FLEGT) Action Plan, and in the quest to develop a national Forest Enterprises strategy for Reducing Emissions from Deforestation and Forest Degradation (REDD). This sourcebook aims to shed new light on the multiple SMFE sub-sectors that in Ghana operate within Ghana and the challenges they face. Chapter one presents some characteristics of SMFEs in Ghana. Chapter two presents information on what goes into establishing a small business and the obligations for small businesses and Ghana Government’s initiatives on small enterprises. Chapter three presents profiles of the key SMFE subsectors in Ghana including: akpeteshie (local gin), bamboo and rattan household goods, black pepper, bushmeat, chainsaw lumber, charcoal, chewsticks, cola, community-based ecotourism, essential oils, ginger, honey, medicinal products, mortar and pestles, mushrooms, shea butter, snails, tertiary wood processing and wood carving.
    [Show full text]