Ms. Ophelia Dei Adubea, a nutritionist at Ridge Hospital's Nutrition Department, said "Waakye," a popular Ghanaian dish, is not only nutritious but also medicinal.
She said the dish is "health-promoting" when cooked with the leaves of sorghum bicolor and packed or served in the leaves of "katemfe," also known as miracle plant or sweet prayer plant.
Madam Adubea said this in an interview with Ghana News Agency about local dishes to commemorate Heritage Month.
She said sorghum bicolor leaves, also known as red sorghum leaves, are usually used as a colouring additive in the preparation of "waakye" - a meal consisting of rice and beans cooked together, but the "leaves add more than colour to the meal."
Madam Dei Adubea said the "sorghum bicolor leaves have chemical components that help the human digestive system and also clear the intestines."
These phytochemicals, especially the antioxidants extracted by adding a little saltpetre "kanwe," are critical to maintaining optimal health and well-being.
The antioxidants provide protection against diseases caused by oxidative stress, such as cancer and diabetes. According to health experts, they also prevent cell damage.
Research also shows that sorghum bicolor is used in the treatment of abdominal pain, epilepsy and anaemia due to its high iron content.
The leaves contain calcium, which is good for bone health and has anti-inflammatory properties.
She urged the public to always add vegetables to meals and use saltpetre in moderation.
"Those who eat 'waakye' should pay attention to the saltpetre, because too much of it can be harmful, and they must always eat with vegetables," Mad Dei Addobea warned.
Hajia Latifa Kande, a food vendor near the Registrar General Department, told GNA that the leaves contain nutrients that boost blood production.
"Many people like to eat waakye and it is a good business, but you need to prepare it well to satisfy your customers," she added.
Miss Abena Serwaa Mensah, a public service employee, said after buying waakye at Hajia Kande, the katemfe leaves gave the food a good taste and stimulated salivation.
She said the leaves can make food last longer, adding that on countless occasions she kept waakye in the leaves from afternoon to evening.
The leaves come from an African plant species called Thaumatococcus daniellii, which is known as a natural source of thaumatin, an intensely sweet protein.
In West Africa, the plant is grown primarily for its leaves. The laminae of the leaves are used for wrapping food, while the petiole is used for weaving mats. The whole leaf is also used for roofing.
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