SUNDAY, MAY 20TH, 2018
27
A PUBLICATION OFF
Sunday: Soup: Mushroom soup Starter: frittata Main Course: Fried rice and peppered fish Dessert: Fruit salad with cream Drinks: Fura da nono
a r t x E Maisaratu Bello Soaring to greater heights
Hi there!
H
ow is the Ramadan season going; it’s just a few days so we still have our energy going for us, right! Cool. Your favourite pick of the week has a mouthwatering dish to help give that soothing feeling after a day of fast on a cold evening. Goat meat pepper soup with crispy bread is that perfect light meal for a rainy season. We are also telling you about why fasting is a health way of detoxification
and also offering you the dos and don’ts of Ramadan. Our cover personality this week is the elegant Permanent Secretary, Ministry of Women Affairs and Social Development, Adamawa state; Hajiya Maisaratu Bello. She has always aspired to contribute her quota to the development of people and that is one aspiration she is doing quite well. Enjoy her read. Ramadan Mubarak!
– Amina Alhassan Call: 0818 7703733 or Email us at: tambari@dailytrust.com
R A MA DA N S P E C I A L Goat meat Pepper-soup/crispy Dos and don’ts bread sticks of Ramadan • Break your fast with water or dates as soon as you hear the call of adhan. • Don’t skip suhur (pre-dawn) meal because this meal gives the body important nourishment, which will help you endure the long fast without experiencing physical weakness. Cut down on fatty foods and frying, instead, try boiling or grilling most of your meals. • Don’t forget to drink sufficient water or water-based fruits during iftar and suhur. • Plan ahead. Iftar can mean more mouths than usual to feed, and you may want to cook new recipes. If so, plan your menus and shopping accordingly so that you don’t feel hassled by it all. • Don’t stuff yourself up during iftar. Keep it light so you can pray taraweeh stress-free.
by RAHMA L ADAMU
T
his is the perfect breadstick recipe. It’s quick and easy. Preheat the oven to 350 degrees Fahrenheit. Spread the margarine onto each bread slice. Sprinkle with the gratedd garlic and salt. Cut each slicee into 4 strips. Arrange on n ungreased cooking sheets. s. Bake for 15 minutes. Your sticks are ready to be dipped into the pepper soup. Brush is to a painter as pepper-soup is to Iftar, it has come to stay as a staple during Ramadan. Pepper-soup one of the most delicious and popular evening meals in Nigeria. It should always be served hot. But this week, we are having it with hot crispy bread. Ingredients • 700g goat meat (with skin)
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• • • • • • •
• 4 seeds of ehu or ariwo or calabash nutmeg Scotch bonnet (depending on how spicy you want it) A few scent leaves or 2 table spoons of dry uziza 2 medium onions Salt (to taste) 2 big stock cubes 2.5 litres of water 25g cloves 50g dried ginger Preparation Wash the goat meat and put
RAMADAN MENU
in a pot pot. Pour water to cover the meat, then use a pressure cooker to cook it if you have one. Add the stock cubes, ground ehu seeds and the onion and start cooking. When the meat is done, add grounded scotch bonnet, scent leaves or uziza leaves. Cover the pot and leave to simmer for 7 minutes or more and the pepper soup is ready.
Happy Iftar! With additional information from the internet
Monday: Soup: Potatoes soup Starter: Tuna salad Main Course: Dan wake Dessert: Upside down cake Drinks: Pineapple ice tea Tuesday: Soup: Broccoli cheddar soup Starter: Garlic bread Main Course: Chicken curry with rice Dessert: Apple pie Drinks: Tigernut milk punch Wednesday: Soup: Lentil soup Starter: Yam fritters Main Course: Grilled fish in garlic butter sauce with French fries Dessert: Berry salad with strawberry whip Drinks: Chapman Thursday: Soup: Chicken vegetable soup Starter: Oven baked mashed potatoes balls Main Course: Prawn and spinach pasta Dessert: Mayonnaise cake Drinks: Banana almond strawberry smoothie Friday: Soup: Golden onion soup Starter: ratatouille Main Course: Meatloaf and rice and beans Dessert: Banana pudding Drinks: Vanilla chai Saturday: Soup: Roasted tomatoes soup Starter: Sloppy joes sliders Main Course: Chicken breast with creamy Dessert: mushroom and white rice Dessert: Maamoul with date filling Drinks: Muddy water
Sugarcane & Ginger Tea
Y
ou can add dd sugarcane in your recipe to bring you the best ginger tea in town. Ingredients About 5 inches of fresh raw ginger (use more or less, depending on how strong you want it)
One andd hhalflf to 2 cups off water Sugarcane juice to taste 1/2 lime (juiced) Preparation Peel the ginger and grate or blend it. This will help you make a flavoured ginger tea. Boil
the h ginger in water for at least 10 minutes. Remove from heat and add lime and sugarcane juice to taste.
Happy Iftar!