Stuffed Okra (Bhara Bhendi)
Okra, known scientifically as “Abelmoschus esculentus or hibiscus esculentus” derived its name from the Niger – Congo region in Africa. It is a member of the mallow family related to cotton, hibiscus and hollyhock. It originated in Ethiopia, and cultivated by ancient Egyptians by 12th century. Its cultivation spread to North Africa and Middle East. Okra came to the Caribbean in the 1700s probably brought by slaves from West Africa.and Introduced to Western Europe soon after. In Louisiana the creoles learned from the slaves the use of okra to thicken soups and it is now essential in the stew “Creole Gumbo” .
Stufffed Bell Peppers(Bhara Simla Mirchi)
Bell Pepper burns more calories: Recent research indicates that red peppers activate thermogenesis and increase metabolic rate without increasing heart rate and blood pressure like hot peppers.
Plantain Stew ( Nendrankai Vattan)
Plantains ensure food security
– provide 10% of calories and carbs from resistant starch that can boost energy during marathon runs
-aid bone strengthening
– boost immunity
– reduce constipation
– play a vital role in vision maintenance
-play a beneficial role in treatment of neuritis, anemia and decrease homocysteine levels that cause stroke
Bitter Melon Sauté
Bitter melon is a staple among many cultures in Africa, Asia and Caribbean due to its anti inflammatory, anti fungal, anti allergenic, anti viral, anti parasitic and expectorant qualities.
Carrot Halwa(Gajar Halwa)
Carrots can
-improve vision and boost the immune system
– provide many vitamins and minerals
– prevent heart attacks and protect from certain cancers
– reduce cholesterol and prevent premature aging
– increase skin health and boost oral health
– help guard against food poisoning
– Steamed carrot contain large amounts of beta carotene
– Potassium in steamed carrots facilitates nerve communication
