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Showing posts with label health. Show all posts
Showing posts with label health. Show all posts
Tuesday, October 23, 2018
Friday, February 21, 2014
NIGERIA!-CASSAVA BREAD WILL SAVE NIGERIA ATI HELP OUR FARMERS MAKE GOOD MONEY INSTEAD OF IMPORTING WHITE FLOUR FROM AMERIKKKA,MAKING THEM RICH ATI GIVING US CANCER ATI DIABETES!-REAL CASSAVA BREAD CAN BE MADE AT HOME ATI IT'S DELICIOUS ATI HEALTHY!-FROM AFRICAN-RECIPES-SECRETS.COM
Try a Sweet Cassava Bread made with Coconut and Raisins
Cassava bread is one of the traditional African breads. It is certainly one you should try.
Remember, cassava is just another name
for ‘Yucca'. If you're a regular visitor,you know that Yucca root is an African staple.
We’ve already learned how to make cassava with gravy and roast cassava.
Cassava is also served as ‘fufu’ with hot pepper soup.
To make cassava bread, we will use grated cassava mixed with grated coconut. You should be able to find the grated ingredients at the oriental or Spanish store.
Thanks Lillian for this recipe
Here’s what you’ll need:
3/4 C margarine
3 eggs
2 C sugar
2 C frozen grated cassava (see tips)
1 C frozen grated coconut (see tips)
1 C All-purpose flour (sifted)
1 C milk
2 tsp baking powder
1 tsp salt
1 tsp vanilla
1 C raisins (optional)
Here’s what you do:
Preheat oven to 350 degrees. Grease and flour an 11x8 inch pan or a loaf pan.
Defrost your cassava and coconut at room temperature or use a microwave oven. Transfer margarine, eggs, and sugar to mixing bowl. Mix on low for one minute.
Add remaining ingredients to the bowl. Mix on high for two more minutes, scraping bowl frequently. Pour into greased pan.
Bake 40-45 minutes. Bread is ready when it leaves the sides of the pan and a wooden toothpick stuck in the center comes out clean.
Serve warm for breakfast with fruit and juice.
Baking Tips:
If you are short of time, you can defrost the cassava and coconut by placing the bags in a microwave.
If you live in an area where these are not available, you can buy fresh cassava and coconut and use a blender to grate it yourself.
Friday, August 09, 2013
CASSAVA BREAD!- MAKING IT IN BELIZE,SOUTH AMERICA BY AFRICAN DESCENDENTS!- IT IS THE FUTURE SUCCESS STORY FOR AFRICAN AGRICULTURE WHEN WE TRANSFER AND UPDATE THIS TO VILLAGES AND HAMLETS,THEN CITIES IN NIGERIA,AFRICA TO PUSH OUT UNHEALTHY WHITE OYINBO BREAD THAT IS DRAINING OUR ECONOMIC RESOURCES!-FROM COUPLEOFPICS.COM
Making Cassava bread (Belize 2009)
Cassava bread (also known as Ereba) is a staple food in many tribal villages in Central and South America. Making Ereba is a labour intensive process I was happy to witness a in a small Garifuna village of south Belize.Cassava is the root of perennials shrub that grows three to six feet tall and has a large palmate leaves and greenish, yellow to greenish, purple male or female flowers. While cassava was originally grown in a savannah climate, it can also be grown in climates with heavy rainfall. This root is classified as bitter or sweet depending upon the quantity of cyanogenic glycoside (cyanide) present. The amount of cyanide present is determined by climate and soil conditions but since the cyanide is a toxin, cassava must be usually cooked before it is eaten. Cassava produce more calories per unit of food than any other crop in the world, except for the possibly sugar cane. For this reason, cassava is a staple crop for close to 500 million people in Central America, South America, Africa and Asia. One still needs to eat fruits, vegetables and protein products as cassava lacks in vitamins, minerals, and proteins. In Africa, however, this is not so much a problem as the much needed vitamins and protein are obtained by eating cassava leaves as vegetable.
While harvesting has been traditionally done by women, today it is not uncommon for men to help with the harvesting of cassava. Once the root is out of the ground, it must be handled with the utmost of care as damage means a very short shelf life. Within 48 hours, cassava must be prepared or temporarily preserved by encasing it in paraffin or wax, peeling and freezing the cassava, strong it in a plastic bag, packed in moist mulch. These measures can extend the shelf life to three or four weeks allowing for exportation. Cassava bread has a much longer shelf life than the cassava root and when it is not exposed to moisture can be kept for several years.
Once the cassava has been transported back to the village outer layer must peeled and then the root soaked in a tub of water. Grating follows either by using a handmade grating board or more recently using an electric grater. This handmade grater, called and "egi", is a wooden board embedded with quartzite bits which protrude just enough to pulverize the cassava root as it is passed over it. Historically, the women sang "Eremwu Euu", a traditional grating song while accomplishing this laborious task.
The flour contains cyanogenic glycoside that will need to be drained. The flour is stuffed in a long, snake like woven basket called "ruguma" which is then attached to a tree limb. The other end is attached to a long weighted pole. While the weight of the flour and the gravitational pull cause the toxic juice to come rushing out, the weight of the men or women who sit on top of the pole make the task go faster.
The cyanogenic glycoside juice has various uses. It can be used as a starch agent or when boiling and sweetened in the sun it can be used as an antiseptic, to help preserve meat and to flavour foods. This preservative is called "carareep". In addition, the fermented juice makes intoxicating liquor.
Following the juice extractions, the flour is baked on a thick iron "comal", heated with firewood. It takes approximately six big bags of cassava roots to make approximately forty cassava bread. The size of the bread will differ with the size of the comal.
Involving a traditional process and being used in rituals making and consuming of cassava bread spiritually connects Garinagu ("Garifunas") with their past and ancestors. Being a natural resource cassava gives the Garinagu strong sense of the land it comes from and finally as it is a daily bread which requires a group effort to produce, the process of preparation brings the Garinagu closer to each other. Making cassava bread is a time for socialization. It is a time that helps to unify the committee and it gives Garifuna women a strong sense of purpose and accomplishment.
Saturday, August 03, 2013
NIGERIA/AFRICA-CASSAVA BREAD!-BUY IT ATI PROMOTE IT! IT'S NIGERIA'S FUTURE SiUCCESS STORY IF YOU DO YOUR OWN PART!-BUY ati SUPPORT IT! STOP COMPLAINING ATi DO SOMETHING TO HELP NIGERIA/AFRICA!
http://www.millenniumvillages.org/field-notes/cassava-bread-the-sweet-smell-of-success
12 Cassava Bread, the Sweet Smell of Success
And they have every reason to be happy. Since 2009, the Katete cassava bakery has been going from strength to strength. ‘We were only farming our small plots. We wanted to improve our lives and make an income,’ says Martha Simoko, 62. So a group of women approached the Millennium Villages Project (MVP) and suggested the bakery idea, using locally produced cassava. The small plot of land was given for free by a village headman and the MVP built the oven, at a cost of 500 USD, under a temporary roofed shelter. The group today counts 14 women. They have divided themselves into smaller groups, each using the oven 2 days per week. The MVP and the Malawi Entrepreneurship Development Institute (MEDI) provided a two-week training. ‘We learned to bake bread, doughnuts and cakes, and to fry cassava meatballs,’ explains Martha, displaying a heart-shaped baking tray for special occasions.
The women pull their resources together to buy the ingredients: cassava flour, eggs, yeast, margarine, etc. They bake about 120 bread loaves a day, sold at 20 kwacha (1 US cent) each. Every single kwacha of profit they make goes into a common account. At the end of the year, they divide their earning equally. In 2010, each of the 14 women received 5,000 kwacha (33 USD). ‘I used the money to pay my daughter’s school fees. She’s a secondary school pupil in Zomba,’ the nearest town, 42-year-old Jennifer proudly says. That’s no small feat in a region where girls are more often seen in the fields than in classrooms. ‘Without this money, it would have been a problem to cover the fees. So I’ll keep on baking.’
The women do face some challenges though. ‘We don’t really have a shelter from the rain and we have to get firewood for the oven,’ says Martha. In an area where population growth has pushed villagers to cut down trees and farm the surrounding hills, finding firewood means walking long distances. Nonetheless, ‘I’m enjoying this very much and the community is very happy with the bread,’ adds this mother of six. Previously, Mwandama had no bakery and the only available bread was brought in from nearby towns and sold at a high price. ‘Now we have fresh, warm bread, and it sells fast,’ says Jennifer who gives her own children a roll to take to school or enjoy with a heart-warming tea.
In 2011, 6 more bakeries are scheduled to start in Mwandama. The community’s interest is so high that another group of women have already donated 3,000 bricks for a new oven.
‘The goal is to set up a real bakery to produce quality bread products. It will provide better working conditions for the women and create conditions for hygienic processing of the bread and cakes,’ says Roselyne Omondi, the regional business advisor at The MDG Centre, which oversees the Millennium Villages Project in East and Southern Africa. The new bakery will be ‘mid-sized, with larger surface area, electric equipment -ovens and mixers-, packaging, storage and distribution facilities.’
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