Maisaratu Bello
How 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! Call: 0818 7703733 or Email us at: tambari@dailytrust.com
• 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 in a 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.
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