Editorial Suite

Imagine a world without food and drinks and everything edible that usually go with them! Imagine a world without Agriculture! How boring and difficult our world would have been.

Apart from breathing, the most essential life sustaining requirement is what to eat and drink as well as agriculture!

Globally, food and agriculture is a –cannot-do-without! It is equally a  very serious affair, and this is what this magazine is all about!

This is our maiden edition. As you join us in this culinary experience, trust us to bring you every information you need about food, drinks and eateries as it relates to health, of course agriculture and many more that we think would be of benefit to you.

Basically, this guide will dwell on anything ‘eatable’    and drinkable, including their accompaniments; all kinds of cooking oil, seasonings and flavourings, all of which make a complete gourmet delight!

Various small, medium and large scale agric entrepreneurial ventures and gourmet [food] businesses will not be left out!

Assorted food recipes and delicacies are not left out in this edition, these include different pictures of mouth-watering food.

Gourmet Guide features as a programme on UNILAG RADIO 103.1 FM, since September 2008. On radio, it is known as ‘GOURMET GUIDE WITH LYDIA’

I welcome you to Gourmet Guide in print. Enjoy this new experience!

                 FRUIT VALUE

KNOWING THE NUTRITIONAL VALUE OF WHAT YOU EAT

                         Watermelon

This all-seasons’ fruit is enriched with water, protein, fiber, vitamins A, B and C. It is also full of calcium, phosphorus, potassium, fats and carbohydrate.

 WATERMELON is the fruit and plant of a vine-like herb that reportedly originated from Southern Africa.

It is a popular source of water in the diet of indigenous people, as well as a food for livestock.

Its flesh is known as citron melon (distinct from the actual citron, of the citrus family).

It is used for making pickles, and because of its high content of pectin, it is popular as a constituent of jams, jellies, and other jellied preserves.

Fresh watermelon can be eaten in various ways and is also often used to flavour summer drinks and smoothies.

The simplest way to cut a watermelon is to slice it crossways and then slice the resulting round slabs into halves or quarters.

This method is generally used in a casual setting where people do not mind the juices flowing everywhere. Since the rind provides a handle, no utensils are needed.

Watermelon seeds are rich in fat and protein, and are widely eaten as snack, added to other dishes, or used as an oilseed.

Specialised varieties are also grown although these are known to have little watery flesh.

In China, watermelon seeds are one of the most common snack foods, popular especially with women, competing with sunflower seeds. It is even sold, roasted and seasoned.

In some part of West Africa, they are pressed for oil, and are popular in the use of egusi soup and other dishes.

Watermelon is 92 percent water by weight. This is in comparison to the highest percentage of any fruit.

In the United States and South Africa, one may also find an alcoholic novelty known as a hard watermelon, or a watermelon that has been enhanced with an alcoholic beverage.

This process involves boring a hole into the watermelon, then pouring the liquor inside and allowing it to mix with the flesh of the fruit. The watermelon is then cut and served as normal.

       Health Benefits

It is pertinent to note that Vitamins A and C components in the fruit help in resisting and fighting against infections.

For diabetic patients, watermelon is a good supplementary diet, since it is low in sugar content.

It is also good for weight control and the treatment of constipation. Because of its laxative nature, eating watermelon helps in cleansing the intestines.

The fruit is equally regarded as nature’s gift to the kidney. Taking much of it takes care of early stages of kidney failure and corrects kidney disorder.

Watch out for another fruit and its benefits in the next edition.

                     FOOD VALUE

KNOWING THE NUTRITIONAL VALUE OF WHAT YOU EAT!

                       Plantain

Plantain is a tropical plant related to banana, but it is bigger and contains more starch than banana and mostly eaten when ripe.

Here in Nigeria, plantain is usually found in abundance from August to January, although somehow it is available all year round.

The staple green unripe type is rich in iron and potassium while the ripe yellow one is rich in starch and carbohydrate. Any of the two is very okay, but the unripe one is especially good for pregnant women. The iron-enriched drugs they get in their trimesters can be enjoyed by taking plantain.

For children, especially weaning little children and toddlers, plantain is best for them when it is sliced and blended with boiled original titus fish. This type is prepared like moimoi and children enjoy it a great deal. It has great nutritional value as it is very rich in iron, protein and other vital nutrients,

Plantain, especially the riped ones can be dried, sliced and ground into powder to make a powdery meal that can be eaten in place of eba, fufu, amala and any swallow. When made into this form, it can be eaten with any kind of soup.

It is, however, pertinent to note that if good care is not taken to select the right kind of plantain, you may end up not enjoying the best of the staple. How? You may ask.

If the ones you get are over-ripe, the best taste and flavour may be lost.

So, while making your choice, choose the firm and hard unripe ones; store them in a cool and dry place. When you do this, it ripens naturally and easily without much ado.

Apart from the above mentioned simple methods, plantain can either be boiled, fried, steamed, roasted or sometimes combined with other meal which makes the food more satisfying and tasty. In harvest season, it is usually eaten with yam.

There so many ways to relish plantains – they can be used for porridge; plantain moi moi or served alongside beans.

Make the best use of this season’s abundance to create good recipes for your family. Quickly go through these recipes and explore some plantain delicacies below.

 

DODO IKIRE

Dodo Ikire is a plantain recipe that is common in the South West. The peculiar and unique feature of this delicacy is the use of over-ripe, soft plantains.

This is a delicacy from Oyo State. Normally taken as dessert, it is very common amongst the Ikire indigenes of the state. Funny enough, this food is usually taken as a fast food, sometimes as snacks and at other times as breakfast.

Owing to the fact that most of the indigenes are farmers, they usually serve the meal alongside a bowl of locally made ogi (pap). So, rather than discard your over-ripe plantains, use them to prepare this delicacy.

Recipe for 2 servings

4 medium size over-ripe plantain

2 tablespoons dried sumbo seed [dried pepper seeds]

2 cooking spoon palm oil

Salt to taste

Method

Wash and peel the plantains. Mash the peeled plantains, add the pepper and salt to taste. Mix together and mould into balls. Fry in hot palm oil until golden brown. Remove from heat and drain. Serve hot immediately with a bowl pap……with or without sugar and milk.

TEMGBURU

 

Temgburu is a combination of ripe plantain and yam. Both are boiled separately, pounded together and eaten with fresh fish pepper soup. This food is usually prepared the Okrika way. Okrika is a town in Rivers State. This Okrika meal is rich in carbohydrate, starch and protein when combined as a meal.

The beautiful delicacy is normally prepared for a woman who has just been delivered of a baby. Due to loss of strength and much body nutrients after childbirth, this meal helps to restore her fitness and improve her appetite for food. It’s a heavy meal and very delightsome to the palate.

Recipe for 1 serving

1 big fresh fish {cat or tilapia}

3 ripe plantains {boiled}

1 small yam tuber

1 cooking spoon palm oil

Salt and seasoning to taste

1 onion {sliced}

1 bunch basil leaf {shredded}

Pepper soup ingredients

Method

Prepare the pepper soup by cutting, washing and cooking the fresh fish. Add the fresh pepper, onion, seasoning and salt to taste. Cook the fish until tender. Mix in the pepper soup ingredients and the basil leaves. Simmer for a few minutes, remove from heat and set aside.

 

Meanwhile, peel, slice and wash the yam; begin to boil and cook till tender. Do the same to the plantains; peel, wash and cook alongside the yam until tender. Add salt to taste. When tender, remove from heat, transfer to a clean mortar and pound together until very smooth. Add the palm oil to the smooth paste. Mold into sizeable balls and dish. Pour the pepper soup over the dish and serve with a spoon. Cut the paste and scoop some pepper soup alongside into your mouth, hmmmnn, can you imagine the taste.

GREEN PLANTAIN CHIPS

Recipe for 2 servings

6 large unripe green plantain

½ bottle vegetable oil

Salt to taste

Pinch of salt to taste (optional)

1 small onion (chopped)

½ teaspoon ground red pepper

Method

Peel and slice the plantains into tiny slim slices. Wash and drain into a sieve. Sprinkle with salt to taste and a pinch of ground red pepper. Set aside and fill a frying pan with the vegetable oil. Heat the oil until quite hot. Pour in the onions and fry for 30 seconds. This singular act will help to reduce the cholesterol in the oil. Remove the onions and deep-fry the plantain slices until golden brown on both sides. Drain and serve warm with fruit juice.

 

PLANTAIN FUFU WITH  EFO RIRO

Recipe for 6 servings

2 cups ground plantain flour (sieved)

4 tea cups water

 

Method

This kind of recipe is a common relish in Edo State, some part of Ondo and Delta States. The plantain is usually sliced, dried and ground into smooth powder. Once you pour the water into the pot, allow to boil. Gradually stir in the sieved plantain flour. Stir vigorously to avoid lumps. Add more water if you require a softer consistency. Once the meal is set and ready you can serve with a plate of fresh fish stew and leafy vegetable (spinach) or Efo riro in Yoruba.

 PLANTAIN MOIMOI (FOR CHILDREN ABOVE SIX MONTHS)

Recipe for 2 babies

2 unripe plantains [peeled]

1 large titus fish [smoked or boiled]

3 tablespoons ground crayfish

3 tablespoons palm oil

1 onion [sliced]

3 fresh tomatoes [sliced]

1 bunch of wrapping or moi moi leaves

Little salt to taste

 Method                        

Cut the plantains into small pieces, wash and pour into a blender or food processor, debone the fish, mash and add to the blender. Add the sliced tomatoes and onions and blend together into a puree. Pour into a bowl, add salt, the ground crayfish and little seasoning to taste. Add some water to make sure it’s not watery or too thick.  Wash the wrappings or moi-moi leaves, scoop the mixture into the leaves and fold. Set on fire and cook until the meal is ready. Remove from heat, allow to cool, unwrap the plantain moi-moi and serve. This meal is good for young children from six months.

FRIED SWEET PLANTAINS WITH EGGS

Recipe for 6 servings

• 8 ripe plantains
• 2 cups vegetable or groundnut oil
• 5 eggs [whisked or beaten]
• 6 large fresh tomatoes [diced or sliced]
• 3 fresh red pepper [diced or sliced]
• Salt and seasoning to taste
•  1 onion [sliced or diced]

Method

In a large frying pan or deep fryer, heat the oil. Wash the plantain, peel and slice them diagonally lengthwise. The slices should be 1/2 inch thick. Season with salt. Place them in the hot oil and fry until golden brown on both sides. Remove from oil and drain. Set aside and prepare the egg sauce.

For the egg sauce, fry the onion, tomatoes and peppers in hot oil for few minutes. Add the whisked or beaten eggs, salt and seasoning to taste. Allow to set, remove from heat and serve as a side dish with a hot sizzling plate of custard, well set pap or alongside a cup of tea. This recipe can also be served as an appetizer or snack.

BEANS PORRIDGE WITH FRIED PLANTAIN

Recipe for 5 servings

4 cups beans [brown or white]

1 onion [sliced or diced]

2 cooking spoons palm oil

5 big plantains [ripened]

A pinch of potash [optional]

Seasoning and salt to taste

3 red peppers [crushed or blended]

Method

Make sure the beans is stone-free, wash and boil for 10 minutes. Drain off the water, return to the pot and add fresh water to cook the food. A pinch of potash can be added to the boiling pot. Why? It’s a general belief that potash helps to soften beans, although this is optional.

While the beans is cooking, add the sliced or diced onions, once this is done, the aroma of the food will change immediately. Continue to cook until the beans is very tender. Once you know they are tender, add the salt and seasonings to taste including a cooking spoon of palm oil. Allow to simmer for six minutes before adding other ingredients. Cover and simmer until the beans are ready. Remove from heat and serve alongside the plantains.

Meanwhile, set a frying pan on fire, wash and peel the plantains, cut into sizeable chunks and fry with the remaining cooking oil. Make sure a pinch of salt is added. Fry until the plantain is golden brown. Remove from heat and serve with the delicious protein enriched beans.

PLANTAIN AND SNAIL POTTAGE

recipe for 4 – 6 servings  

12   snails (deshelled and dressed)

5     plantains [slightly ripe]

1     onion [chopped]

1     tea-spoon pepper

1/2  tea-spoon of potash

1     cooking spoon of palm oil

Salt and maggi to taste

1 bunch of basil leaves {shredded] any other leaves can do.

Method

Clean the snails and cut into sizeable bits, peel the plantains and cut each into pieces too. B^{ring the plantains and snails to boil with little water. while boiling, add the palmoil, salt, pepper, the potash and seasoning to taste. stir and cover the pot. cook the food until tender  and stir until its thick like pottage, stir in the shredded washed leaves and serve as pottage.}

           CHILDREN’S WORLD

                                          NOODLES

  NUTRITIONAL VALUE OF NOODLES

 Hardly will your child resist this!

Instant noodles are often criticised as unhealthy or junk food. Since this magazine serves as a guide, it is pertinent to note the following:

A single serving of instant noodles is usually high in carbohydrates and fat, but low in fiber, vitamins and minerals.

The addition of assorted fresh vegetables like chopped carrots, cabbage, lettuce and the likes of meat, fish, sausage or any food can be used on the finished noodle to make it a more complete meal.

Nigeria as a nation can now boast of so many brands of noodles. Well, for each edition of this magazine, we will look at each brand.

MIMEE NOODLES….. BOOM SHA SHA…… READILY AVAILABLE IN NIGERIAN MARKETS

Although May & Baker is known as a pharmaceutical company, in 2001 it diversified into consumer products with the introduction of Lily Table Water and in 2006 joined the foods business with the construction of an ultra-modern pasta food-processing factory in Ota, Ogun State. The factory produces Mimee Noodles which some mothers authoritatively say  is Nigeria’s finest brand of noodles.

            CONSUMABLE GUIDE

     Accompaniment/Add – ins

                   COOKING OIL

Add – ins or Accompaniments  are very important can – not – do – without in every cookery. Without these, gourmet delight cannot be complete. These groups are not food per say. They may not be directly seen as consumables but they are added to food to make the food delicious. I choose to call them accompaniments or adds-in because they cannot stand on their own. Rather they are provided for and used with something else. The list is endless – Well, this edition focuses on COOKING OILS.

They literally litter the markets today. Sometimes, it’s difficult to know which one to choose, especially because of the infiltration of the adulterated ones!  Funny enough, many do not know the basic difference in these oils.

Here in Nigeria we are familiar with some known brands like KINGS, POWER AND MAMADOR oil, amongst others.

Below is a rundown of some of the types in the market and their value!

PEANUT OR GROUNDNUT OIL 

This is also known as arachis. Reports say it has up to 60 percent high oleic acid content and up to about 35 percent linoleic acid. This oil is non-drying and can keep liquid at room temperature. It’s usually clear and odourless and it’s better stored in a cool, dark place at room temperature. It’s however very perfect for deep frying foods.

         OLIVE OIL  

This is made from olives and this makes it easy to press and release the oil without heat or chemical action. Presently, reports say a spoonful of olive oil in  your meal or taking it raw will go a long way in putting cancer at bay!
The origin of this oil can be traced to the sun-baked olive grooves of the Mediterranean countries like Spain, Italy and Greece. This oil is suitable for salads and any other cooking. Although it’s more perishable, it must always be refrigerated or kept in a cool dry place in your kitchen or else it will stick. It is available in various grades and it’s said to have about 10 percent linoleic acid and rich in mono-unsaturated fatty acids, which health experts say do not contribute to heart disease.
It is lower in acidity and higher in quality. Its rich oleic content makes it completely digestible and it has been found to increase the absorption of the fat soluble vitamins A, D, E and K. Some nutritionists have even pointed out that a combination of olive oil and oil that is high in linoleic acid, such as safflower will make a good salad combination.
SUNFLOWER OIL  

It is great for salad dressing and it contains more poly un-saturated fat than any other oil. This is because it is not always solid when refrigerated.
          SESAME OIL

This is the most flavoured of all. A light version made from untoasted seeds is slightly nutty in flavour. It is rich in vitamin E and good for sauces but it should be better used sparingly because of its strong taste.
          CANOLA OIL 

It is used for salad dressings and cooking; about six per cent lower in saturated fat than any other oil.
         CORN OIL

This has no real odour or taste. It has a high smoke point and this makes it excellently appropriate for frying. The oil compressed from the grain corn is high in linoleic acid, about 40%, which makes it 60% saturated. It also contains some oleic, linolenic and arachidic acids. It is a rich source of phosphorus and the fat soluble vitamins A, D and E.
Reports say today, one major source of corn oil is the United States of America.

Corn oil is a popular addition to margarine and other foods. As a cooking medium, it is light and easily digested. The oil has also been found to correct over alkalinity of the body and restore it to its correct balance. This oil is best kept in a cool, dark place.
However, this oil is not very common in this part of our world, but big shopping centers and supermarkets are the places where you can get them.

          VEGETABLE OIL 

It is extracted from oily vegetables and usually clear and odourless and can also be used for frying and cooking like any other oil.

Here in Nigeria, vegetable oil is the commonest type of oil that is used in most homes in this country. Of course, there are different types of this oil.

         COCONUT OIL

It is extracted from coconut and also ideal for cooking and frying, like any other oil, although, some people use this oil as body cream. Some mix it with their cream, while others apply it to their hair. Coconut oil has two percent linoleic acid and is heavily saturated. LINOLEIC ACID IS A POLY UNSATURATED FATTY ACID THAT IS FOUND IN MOST OIL.
SAFFLOWER OIL

This is bland oil that is almost without odour and its linoleic acid level is about 80 percent.
                         PALM OIL

Palm oil is a very popular oil in Nigeria that has a distinct red, rouge colour. It is also very rich in vitamin A which makes the oil good for bright eyes and good shiny skin.
                   EATERY RUN

Eateries are littered everywhere. Special thanks to the fact that man’s vital challenge is what to eat. In every edition, this section will be dedicated to different eateries in various parts of Lagos and beyond. Beginning with Lagos, other parts of the nation will be included in subsequent editions.

In Lagos alone, the number of eateries that litter the city are virtually uncountable. For instance, well known names like Mr. Biggs, Tantalizers, Sweet Sensations, Tasty Fried Chicken, KFC and others still offer excellent services to their customers.

It is believed that Mr. Biggs has over 60 outlets nationwide while Tantalizers has over 50 outlets nationwide.

Others are Chicken Republic, Domino’s Pizza, Cold Stone Creamery and many others!

Tantalizers has different branches in different states of Nigeria. In Lagos, various outlets have been opened and these branches are virtually at the doorsteps of consumers.

         DRINKABLES

Drinkables, here refers to everything liquid that goes down the throat. These range from water to all kinds of soft drinks and juices.

Currently, there are different kinds of drinkables in the market today. As a consumer, you are free to make your choice.

We begin with WATER.

Water or fluid is a vital component of our diets, even though it’s not considered a specific nutrient.

Why do we need water?

Water makes up 50 to 70 per cent of an adult’s total body weight and, without regular top-ups, our body’s survival time is limited to a matter of days.

Water’s essential for the body’s growth and maintenance, as it’s involved in a number of processes. For example, it helps get rid of waste and regulates temperature, and it provides a medium for biological reactions to occur in the body.

Water is lost from the body through urine and sweat, and must be replaced through the diet. If you don’t take enough you can become dehydrated, causing symptoms such as headaches, tiredness and loss of concentration. Chronic dehydration can even contribute to a number of health problems such as constipation and kidney stones.

It is pertinent to note that the body gets its fluid from three sources:

• Drinks, either plain water or as part of other beverages like tea, coffee and squash
• Solid foods, especially fruit and vegetables (even foods such as bread and cheese provide small amounts of fluid)
• As a by-product of chemical reactions within the body

Most healthy adults need between one and a half to three litres a day, so aim to drink six to eight medium glasses of fluid daily. Beverages such as tea, coffee and fruit juices count towards fluid intake, and may bring with them other nutrients or benefits.

You may require more fluid if you’re very physically active or during hot weather.

You can judge whether you’re drinking enough by the colour of your urine. If it’s a pale straw colour then your fluid intake is probably fine. If your urine is dark yellow, you probably need to drink more.

How to maintain fluid levels

• Start as you mean to go on, with a glass of water when you wake up.
• Find time to make yourself regular drinks during the day – don’t forget that tea, coffee and juices can count. Just watch out for the amount of sugar consumed in some soft drinks.
• Keep a bottle of water in your bag, as it’s a convenient way of providing fluid if you’re travelling or exercising.
• Get into the habit of having a glass of water with every meal.
• The sensation of thirst is not triggered until you’re already dehydrated, so it’s important to drink before you get thirsty.
• Increase your intake of fresh fruit and vegetables, as they have a high water content.

In the market today, there are various kinds, from  the popular sachet water to the bottled water.

The common ones are Lily water, Nestle water, Cascade water,  Ragolis water, Swan water, Gossy water, Veevee water and Eva water amongst others. There are many other brands in the market.

Of course water dispensers have come to stay, our homes can testify to this. Many homes boast of sizeable water dispensers. The commonest ones are C-WAY, T-WAY, and many others.

In subsequent editions, we will talk about them. For these ones, they have been tested and trusted.

 HOW DO I KNOW A DRINKABLE WATER

Care must be taken in the choice of water to drink. Although many boil their water, others prefer sachets and bottled water, whichever you prefer, take note of the following:

1. Pureness is the key. In choosing the type of water to drink, real care must be taken so that ‘particles’ (a friend calls them ‘spyrogira’) is not found in the water.
2. Good drinkable water is colourless, transparent and tasteless. Any water that has a peculiar odour or taste is not good for drinking. So watch out!

                      HEALTH TIPS

Many times, the state of our health is tied around what goes into our mouth. The kinds of food we consume determine how healthy we’ll look, take it or leave it, it is true! No wonder the cliché. “Health is wealth”.

Here are some health tips that will keep you going and keep your head above the waters of illnesses, diseases and body breakdown.

 

• Drink to your health: mind, body, spirit.
• Drink a lot of clean, pure water.

 

Not necessarily boiled water. Clean, pure water purifies the body and helps to flush out excess toxins from the body system.

Experts have discovered that continued boiling of water, although a good phenomenon must not be stopped. If you stop for a while and take any other water, the body system will be affected. However, there are exceptional cases!

Enough water you drink will help prevent constipation, and ‘headache’.

For obsessed individuals or those who are prone to fat, much intake of water may help lose and shed some weight. When you are dehydrated, your metabolism slows and you burn fewer calories.

So, don’t wait for a thirsty signal before taking water! At that point you are already dehydrated.

            WORLD PASTA DAY

 OCTOBER 25TH EVERY YEAR IS  KNOWN AS WORLD  PASTA DAY! 

CHECK OUT THESE SALIVATING IMAGES!

HAPPY WORLD PASTA DAY! 
Oh yes every October 25th is  World Pasta Day.

It should come as no surprise to discover that this special day promotes the consumption of pasta around the world and seeks to increase awareness of the benefits of pasta.

World Pasta Day was reportedly established as an annual event at the first World Pasta Congress held on October 25, 1995 in Rome, Italy and it is  said to be promoted by pasta manufacturers around the world.

Each year on World Pasta Day, events are held to help spread the word about pasta and its nutritional value and it is usually sponsored by the National Pasta Association and pasta manufacturers.

They usually sponsor these events and activities.
So enjoy these savoury pasta pictures and choose this World Pasta Day to fill your plate with a big dish of pasta and your favorite sauce!

GOURMET INDUSTRY FOCUS

All you need to know about Gourmet Industries

MAY & BAKER

May & Baker Nigeria Plc was founded on September 4, 1944 as Nigeria’s first pharmaceutical company. It has its origin in England, the United Kingdom in 1834 where three chemists founded Grimwade, May & Pickett, a firm for manufacturing chemicals for pharmaceutical products.

In 1839, Grimwade, May & Pickett transformed into May & Baker United Kingdom Limited following some changes in the ownership.

May & Baker UK Limited later transformed into a mega European conglomerate through a web of mergers and acquisitions over the years. Consequently, the name of the company has changed at different times and today, only the Nigeria offshoot is still known by the original name.

 

In Nigeria, the company started as May & Baker (West Africa) Limited at 17A Tinubu Street, Lagos in 1944, a trading outpost to serve the West Coast of Africa. It relocated to its present site at Ikeja, Lagos state during the Nigerian civil war.

In 1976, it built its present factory at Ikeja where it began local manufacturing of pharmaceuticals. That same year it changed from May & Baker (West Africa) to May & Baker Nigeria Limited.

 

In 1979, following the indigenisation decree which required that foreign interest in companies operating in Nigeria become minority, May & Baker, United Kingdom relinquished 60 per cent of its equity holding in May & Baker Nigeria to Nigerians while retaining 40 percent.

May & Baker Nigeria Limited became a publicly – quoted company following its listing by introduction in the Nigeria Stock Exchange on November 10, 1994 and became May & Baker Nigeria Plc.

For many years expatriates sent by the parent company managed May & Baker Nigeria but in 1997, the first indigenous Managing Director/Chief Executive Officer, Joseph Ikemefuna Odumodu, was appointed.

In 2002 the company became 100 percent owned by Nigerians with the complete buyout of the foreign partners.

May & Baker Nigeria says it is committed to applying resources and science to improve the quality of life by providing quality and affordable medicines, food and beverages to those who need them.

In 2001 May & Baker diversified, with the introduction of Lily Table Water and in 2006 joined the foods business with the construction of an ultra-modern pasta food-processing factory in Ota, Ogun State. The factory produces Mimee, Nigeria’s finest brand of noodle.

 

 

                   FOOD NEWS

JOVANA FARMS HOLD WORKSHOP ON GRASS-CUTTER FARMING

       It has been asserted that increased awareness in grass-cutter and snail farming will help stem the tide of the rising rate of unemployment and poverty in the country.

This assertion was made by the Managing Director of Jovana Farms, Prince Arinze Onebunne who recently coordinated a workshop on grass-cutter farming.

According to him, one of the ways to help ease the problem of unemployment and eradicate poverty is for people to embrace family farming, particularly snail and grass-cutter farming which he noted are instant money spinners.

Asked why he organized the one-day session, he disclosed that he had to put up the workshop to train people in the business so that they could learn to be self-employed and self-dependent, explaining that with small amount, the business can get started.

His words: “The return on investment in this business is high and fast and people have now come to appreciate the monetary and nutritional values associated with grass-cutters and snails”.

According to him, people are beginning to take real interest in this peculiar venture, even to  the extent of engaging in it.

Also known as ‘bush meat’, grass-cutter is known to be the second biggest wild rodent after the porcupine in Africa.

About eighty thousand tons of grass-cutter meat is said to be consumed yearly, of which only zero point two per cent is provided by domesticated grass-cutters.

Its meat is highly preferred in West Africa due to its high protein, low fat and cholesterol content.

============================================

    NAFDAC  Nabs Suspects Involved in Production and Sale Kai-kai

           Two persons suspected to be involved in the production and sale of ethanol locally produced gin otherwise known as Kai-Kai/Ogogoro have been arraigned by the National Agency for Food and Drugs Administration and Control (NAFDAC).

The suspects, Jonathan Uti and Isaac Uti, were reportedly arraigned on five count charges bothering on production, storage and sales of the locally made gin before Justice Ishola Olaterogun of the Federal High Court in Asaba, Delta State.

In suit number FHC/ASB/36c/2015, the suspects were accused of contravening Section one of the Counterfeit and Fake Drugs and Unwholesome Processed Food (Miscellaneous Provisions) Act. CAP C34 LFN 2004 which is punishable under Section 3(a) of the same act.

In three other separate suits, the agency also arraigned three persons who were allegedly caught in possession and sale of fake drugs in different parts of Delta State.

While one Osita Paul Ely is facing a    seven-count charge of fake drug trafficking in suit number FHC/ASB/37c/2015, Chinedu Azugwu and Solomon Ezeani are facing three count charges in suit numbers FHC/ASB/39c/2015 and FHC/ASB/35c/2015 respectively.

All the suspects have however pleaded not guilty to the offense.

============================================
        Poultry Farmers In Plateau State Celebrate World Egg Day

The Poultry Association of Nigeria (PAN) in Plateau has donated over 500 crates of eggs to the Internally Displaced Persons (IDPs), schools, hospitals and prison in the state.

According to The News Agency of Nigeria (NAN),  the donation was to mark the 2015 world egg day, tagged: “Benefit of an egg per day for the Nigerian child.’’

Chairman of the association in the state, John Dasar said the gesture was aimed at publicising the health benefits of eggs consumption among the youths.

According to him, the donation to the IDPs is a deliberate attempt to augment government’s effort in feeding the displaced persons.

He added that the donation to school children was to encourage government at all levels to invest in the proposed school feeding programme of the Federal Government.

He noted that celebrating eggs would go a long way in helping to eliminate hunger, food insecurity and malnutrition in the society.

 

Celebration of World Egg Day in Elementary SchooL

On the foreign scene, a circular issued to make sure that elementary schools in India celebrate World Egg Day on October 9 has failed miserably.

According to the Maharashtra Permanent Unaided Schools Association, it alleged that on Friday, the circular, brought out on October 8,  never reached city schools and neither did the eggs,.

Sent out by director of primary education, Pune, Mahavir Mane to all officers of the primary education department, it states that the schools should celebrated the day by giving primary schoolchildren eggs in their mid-day meal.

The director, in the circular, also stated that the education department received the instruction to celebrate October 9 as World Egg Day across Maharashtra from the state animal husbandry department, which was told so by the Centre. \

The central government’s aim is to curb malnutrition in schools by getting them to provide their students mid-day meals having eggs.

Mumbai president of the association Prashant Redij said, “We are not against the celebration, but the circular has not reached the schools till date. The department should have come out with it a few days earlier, so that schools would have got time to make arrangements.”

“Also, some schools may celebrate the day, some may not, particularly those having vegetarian crowd,” he added.

Despite repeated calls, Mane remained unavailable for comment.

 

IN THE KITCHEN

FRESH FISH STEW

I choose to dedicate this column to new brides. The rate at which young couples are tying the nuptial knot is increasing by the day. And it becomes imperative to remind these new couples especially the newly wedded brides that “the way to a man’s heart, apart from love and affection, is what goes into his mouth”.

Many new brides today do not know how to cook simple, delicious, mouth-watering meals for their heart throbs, no thanks to the 24/7 work schedules that most women are engaged in today.

Well, no thanks also to the crunching and biting state of our nation’s economy that now makes a severe demand on not only the man as the bread winner but also on the woman.

Due to the nature of competition and equality between a man and a woman, especially when it comes to keeping a career and a home, most young women do not know the way to the kitchen anymore. This column is dedicated to them.

The husband after series of honeymooning and eating out at restaurants and eateries for sure will get tired of this system. As a bride, you just discover and are surprised that your husband wants to taste your good food. Here are some recipes, to help you out. These recipes will be simple and easy to prepare! Enjoy…

FRESH FISH STEW

Recipe for 2 servings

2 fresh fish (catfish)

4 fresh red peppers (blended)

8 fresh tomatoes (blended)

1 onion (chopped)

2 cooking spoons palmoil or groundnut oil

seasonings and salt to taste

spices and condiment to taste (curry, thyme etc)

…With these fresh fish, your stew is ready

Method

Cut and wash the fish with salt or alum (if you are the type that abhors the slimmy nature). Pour into a bowl and set aside. Get a saucepan or small pot, pour the oil into the pan or pot and fry the onion, tomato and pepper. Add the salt and seasonings to taste, including the spices. Cover and simmer for 40 minutes, until the tomato is done. You can add the tomato paste, stir and add the fish. Do not stir, just cover the pot and shake carefully. Allow to simmer for five minutes, remove from heat and make sure the oil is clearly displayed on top of the stew, serve with a hot bowl of hot sizzling rice or soft white yam.

Serve your spouse this simple meal and you’ll be glad you did.

                 MARKET GUIDE

MARKET GUIDE samples food markets around town where consumers can go and buy at affordable quality prices. There are many markets around us. Beginning with Lagos State, due to increasing population, the markets around us seem not to be enough to cater for the numerous gourmets needs of the consumers. Every edition will look at one of these markets.

We begin with TEJUOSHO Market in Yaba, not too far from Ojuelegba; many residents prefer to go to this market.

…OLD MARKET!

The reason could be because it is situated along the ever busy Ojuelegba road where traders display their food wares from morning till night.

The newly constructed stalls have given the market a very ‘tushed’ look , special thanks to the neat environment which is  now the order of the day.

Each trader now has his or her own stall where he/she displays what he/she has to  sell.

Many consider the market an high-brow one, more so as the environment is very neat and organized. Consumers can buy all they need within a stone throw and leave the market with ease.

What can be found in this market?

  “Anything eatable”, you just name it from -meat to chicken, to turkey, fresh shrimp, fresh fish, smoked and dry fish,  soup items, like stockfish,  egusi, ogbono, ewedu cocoyam, provisions, and many others- on the same left hand side. In fact further down into the market, plantains, fresh bananas, yams and food products are littered all over the market.

A little diversion, the market with its different axis and subs is also known for sale of clothes and all forms of body ware. Clothing materials, and ……..the list is endless. You go and check out for yourself!!!!!!

It is however sad to note that the main market was razed down by fire in December 2007. The incident occurred barely a week to the yuletide celebration when many people were preparing to shop for Christmas, just a week to Christmas! How sad!

NEW MARKET!

However,  the former Governor of Lagos State, Raji Babatunde Fashola promised the traders that  developers would erect a more beautiful market and traders would be invited back to continue their trade. According to his promise the edifice and massive market is ready.

Traders have however been relocated to the markets.

Let’s not delve into the details now, the most important thing is the completion of the massive edifice

From Ojuelegba, the market is to the left, From Oyingbo, Bariga and Mushin and other nearby axis, the market is to the right! As a buyer, be not discouraged, the market is still as busy as ever.

 GOURMET GUIDE ON RADIO 103’1 FM

[FOOD RIDDLE ON UNILAG FM [Fridays 4pm – 5pm]

1. MENTION THE 6 CLASSES OF FOOD OR NUTRIENTS THAT MAKE UP A BALANCED DIET. SEND THE ANSWER TO 08034973455, INCLUDING YOUR NAME AND LOCATION.

ANSWERS

1. Mary from Yaba – the food nutrients are carbohydrate, protein, mineral, vitamins, fat and oil
2. Eno Oto Thompson from Surulere – the answer is carbohydrate, protein, mineral salt, fat and oil, vitamins, and water.
3. Oluwasegun Adeoti from Safejo – Six nutrients make up a balanced diet, they re carbohydrate, protein, vitamins, water, fat and oil and table salt.
4. Adeyemi from Unilag – the food that make up a balanced diet are carbohydrate, protein, fats, and oil, minerals, vitamins, and water.

 

I AM A BULB, I HAVE DIFFERENT LAYERS, DEPENDING ON WHERE AM CULTIVATED AND MY TYPE, I CAN BE WHITE, RED OR GREEN.WHEN YOU CUT ME, YOU SHED UNCONTROLLED TEARS, WHO AM I?

ANSWERS

1. Kenny from Bariga – the answer is onion
2. Alade Tosin from Alagbado – the answer is onion
3. Gift from Egbeda – onion
4. Okezue Augusta from Bariga – onion
5. Jennifer from Ajegunle – onion
6. Omowunmi from Aguda – onion
7. Tolulope Jaiyeola from Bariga – onion
8. Jane Aleogho from Ajao Estate – onion
9. 08053717791 onion

WHAT IS THE YORUBA NAME FOR SPINACH?

ANSWERS

1. 07025362919 – efo tete
2. Joy from egbega – agbako
3. Cynthia from akoka – efo tete
4. Bose from mushin – popo or egun
5. Joseph oyekan from akoka – efo ebolo
6. 07025362910 – efo tete abalaye

I AM  ROUND, I AM ROUGE, MY MEAT IS RED, SOME PEOPLE THINK AM A VEGETABLE, BUT AM A FRUIT, YOU CAN USE ME FOR ASSORTED STEW, SAUCES AND SALAD, WHAT AM I ?

ANSWERS

1.Joy from onikan  – tomatoes

2. tope from iwaya – tomatoes
3. konyinsola from mushin – tomatoes
4. oreoluwa from somolu – tomato

                   KITCHEN TIPS

[MAKING THE RIGHT INVESTMENT IN THE KITCHEN]

These tips could help in saving you some money on food while still eating like a king:

ALWAYS PLAN AHEAD.  Try shopping with specific meals in mind for the week ahead makes it easier for you to buy in bulk and repurpose ingredients, like turning the Sunday night’s roast chicken into Monday night’s pizza topping.

LEARN TO DO THINGS YOURSELF. Rather than waste the money you have any how, there are several things you could do for yourself. Think about such things.  You could buy fresh tomatoes in bulk, blend and cook until the water is dry, pour into neat plastic plates, top each plate with some groundnut, vegetable or soya oil. These plates could last weeks without you bothering about tinned tomatoes. Homemade hummus and pizza dough not only save cash, they can double as a fun activity to help involve your children in the kitchen.

REDISCOVER EGGS AND BEANS. Even though the prices of eggs have gone up, they’re still cheap compared with meat. They can be quickly whipped into a dinner, brunch, or quiche delicacy alongside side a good combination of other food for children. Beans are a good food any day for children and adults. Meanwhile, bulk up pasta and sauces, turning what would otherwise be a side dish into the main event.

GO MEATLESS ONCE A WHILE. Meat is often the most expensive item on a shopping list. If you can eliminate it, or at least reduce it, you’ll save some money. You can substitute with other protein-heavy foods, such as beans soya beans, or tofu.

LEARN TO USE WHAT YOU HAVE IN THE FRIDGE. Home cooks, stuck with extra vegetables can be of great help. Rather than discard some of the left – overs you have in the fridge, you can creatively convert them into other adorable delicacies. Be vigilant and careful, avoid wasting food and always endeavor to manage the ingredients you have at home.

COOK BIG. Consider making soups, stews, and other big dishes that will yield leftovers or even go into the freezer for a future meal. Owing to the nature of today’s career woman, it is better to prepare meals in large quantity preserved in the fridge or freezer  for days. Two or three scoops per night will definitely help to save the stress of repeated tired cooking.

…More gist is reserved for next edition!

                COOKING TIPS

  COOKWARES IN YOUR KITCHEN [POTS AND PAN]

DO you know that what you cook with is as important as the food itself? The kitchen is the heart of a home because that is where food, an essential ingredient of life, is prepared. In fact, good food is important for the welfare of every family.

Cooking should be fun, if you want it to be. Unfortunately, it is almost a nightmare for many of you. But those of you who dread cooking can find relief in the new conventional cookware available in the market today.

They will surely add beauty to the kitchen and make cooking more stress – free and more interesting.

Take a walk round the market, the different kinds of cookware you find available will definitely amaze you. Some are in stainless steel form, aluminum form, enameled form, uncoated form, copper form, cast iron form and the non-stick form, which, as the name implies, does not allow food particles to stick on the cookware.

In fact, these days, most of our cooking pots come in glassy transparent covers.

TAKE A LOOK @ THIS SAMPLE

Many people are overwhelmed by the choice of these  pots and pans. But even when money is no object, the most expensive pans are not the best. Many kinds of pans work well, and many of these don’t cost much.

 

Cast iron or heavy-duty steel pots or pans (a more contemporary equivalent of cast iron) are the best you can do, if you’re strong of wrist and don’t mind a little heavy lifting. Both are excellent at heat distribution and retention. Clean them correctly—with very little soap—and these pans become virtually nonstick in a short while.

Enamel-coated cast-iron pots and pans have many of the qualities of heavy-duty steel or plain cast iron. Many people find the coated cookware more attractive, however, although the enamel eventually discolors, wears, and even chips. Even so, these pots have a classic look and are highly functional.

Nonstick pans or pots are a marvel. Inexpensive cast-aluminum pans with nonstick surfaces are the best bargain in cookware. All restaurants use them simply because they work. They are not especially attractive, but they enable you to cook with no fat if you choose to do so, they clean up in a second, and they’re extremely light in weight. Their disadvantage of course cannot be ignored. Their nonstick surfaces don’t last long. You can wind up replacing these pans every few years.

Stainless steel pans or pots are highly functional and good looking, although its name is misleading. Stainless steel does in fact stain and it isn’t especially easy to retain its high-gloss, chrome – like look through the life of the pan. But stainless steel is a good compromise: It’s generally not super-expensive, it distributes and retains heat well, and it is not as heavy as cast iron. And stainless steel with a nonstick surface is, for many people, the best pan of all: Though more expensive than cast aluminum, it’s far better looking.

Some of the reason why some really don’t like cooking could be not having the right size of pan or cooking pot to do the cooking, controlling the heat in the cookware and the weight of the pot.

Whatever the case may be, changing your cookware will possibly solve the problem. But, don’t forget that while it is possible to make do with what is available, having the right cookware and utensils could make a big difference in the ease of preparation and the taste of the final product, you know what I mean…the prepared food.

Buying the set that really meets your need or finding a pot or pan for that special dish you have been dreaming about just could be one of the smartest investments you could make.

Below are some tips you could consider when buying a cookware

COST: It is nice to aspire for an all-copper, hang-on-the-wall-to-impress-your-friends cookware. But what do you really need to spend any more than you have to? Don’t forget this word, ‘MODERATION’

MATERIAL: There are reasons and prejudices for choosing some materials over others. Consider the pros and the cons and decide which is “best.”

CLEANING AND CARE: The thorough cleaning and care of your pots is important. Most people don’t want to spend 20 minutes cleaning a pot that was just used for three minutes. Always try and use the right cleaning agents to clean your pots.

SAFETY: Owing to the delicate or fragile nature of the types of pot we have in the market today, the safety mechanism of the pot cannot be ignored. Remember to consider whether the ware will break easily or release bad stuff into the food?

Well, whatever pans you choose, make sure the handle is ovenproof. Many pots begin on top of the stove and finish in the oven, and plastic handles can’t even withstand the heat.

THE SIZE OF THE WARES – start with a pot big enough to cook some cups of rice. For the choice of a skillet, consider the type that can sauté a small, cut-up chicken.

So if you want to enjoy your cooking, choose the right cookware.