- Written by By Chinelo Nwagbo
CANCER
is the uncontrolled growth of abnormal cells anywhere in a body.
Despite centuries of research, cancer remains one of the leading causes
of death worldwide. Cancer harms the body when damaged cells divide
uncontrollably to form lumps or masses of tissue called tumors. To avoid
premature death as a result of cancer it is essential to take a close
look on the type of foods we eat.Diet is an important part of cancer prevention since what we eat has been linked to the disease. Physicians recommend diets that are low in fat and rich in fresh fruits and vegetables and whole grains. Today’s recipe is simply mixed vegetable jollof rice. This nutritious food is one among many foods that can be used for cancer prevention.
Jollof rice is prepared with varieties of vegetables. Vegetables as we all know contain a number of vitamins and minerals like potassium, vitamin C, folate, and vitamin A, which are beneficial to the human diet. These vitamins and minerals are needed by the body on a daily basis to promote healthy living.
Studies have shown that eating vegetables can prevent leukemia (cancer of the blood), breast, and prostate and lung cancers. Consuming vegetables can also correct or heal diseases like high blood pressure, diabetes (high blood sugar levels), arthritis (pains in the joints), obesity (excess fat in the body), levels of cholesterol in the blood (hypercholesterolemia) stroke, diabetes (excess sugar in the blood), kidney disease and bone loss.
Medical doctors and nutritionists always recommend intake of vegetables to anaemic patients. It promotes healthy cardiovascular system, bones, as well as boosts immune system. Pregnant women, women and girls that menstruate can benefit from consuming mixed vegetable jollof rice to help replenish blood lost as result of child delivery and menstruation.
Ingredients Quantities
Basmati rice 3 cups (750g)
fresh tomatoes 4 large size
Tomato puree 1 tablespoon
Fresh thyme 5 sprigs
Milled or ground
Nutmeg 2 teaspoon
Chicken stock 1 cup
Onion 1 medium size
Seasoning cubes 4
Scotch bonnet,
remove stalk and seeds 1
Sweet red peppers 2 medium
Butter 3 serving spoons
Freshly chopped chives optional
Ground crayfish (optional)1 tablespoon
Fresh ginger 10g
or
Ground ginger 1 teaspoon
Curry powder 1 teaspoon
Vegetable oil 1 serving spoon
Sea salt To taste
Method of preparation
Blend the tomatoes, sweet pepper and onion together.
Pour blend in a large pot, then add the scotch bonnet, thyme, nutmeg, curry powder, ground crayfish and chicken stock. Also add 750ml of water and bring to the boil.
Pound or grate the ginger and add to the boiling mix.
Stir slowly, add tomato puree and allow to boil for about 5 minutes under high heat.
Turn heat down, slowly introduce rice and stir in.
Add some hot water enough to cook the rice, cover pot first with a sheet of foil paper and then with the pot lid.
Allow to steam for about 10 minutes.
Open pot and check if rice is cooked.
Add more hot water if required.
When all water/moisture has evaporated, gently stir rice; avoid scraping the bottom of the pot, also avoid overcooking rice.
Crush and sprinkle seasoning cubes, stir well to distribute seasoning, then taste for salt, (use more or less seasoning cube depending on preference).
Add two serving spoons of butter and mix well. Also add a serving spoon of vegetable oil to give the desirable glister.
Serve hot with sautéed carrots, asparagus and diced sweet pepper and grilled chicken breast.
Garnish with chives and enjoy.
