Appetite for life...

During the early 1850s, a New York chef faced a very fussy customer who complained that the served fried potatoes were too thick and soggy. The chef was infuriated by the unsatisfied customer and just to annoy the customer, he sliced the potato so thin that it cannot be eaten with a fork. Then he pan fried it and made it extra crispy. However, for the chefs surprise, the customer did not get annoyed. He loved it and so did everyone else who came to the eatery! It was later included as an item on their menu of the restaurant.

photo - http://www.healingwithnutrition.com/cdisease/cardiovascular/highbloodpressure.html

The buffet tables of the resorts of Maldives are piled high with exotic juicy lobsters, barracudas, lush green salads and luscious fruits. Looking beyond this, what’s for dinner for the natives of the small islands?

The sad truth is, a great percentage of Maldivians are underfed and suffering from malnutrition. A recent UNICEF survey shows that with a quarter of children under 5 suffering from stunted growth, the Maldives has one of the worst malnutrition rates in South Asia! (http://www.unicef.org/emerg/disasterinasia/index_30057.html)

Should a nutritious meal cost u a lot? The price of fruits and vegetables in our markets are ridiculously high and therefore depriving us from taking a well balanced meal. In the islands the situation is worse. Small children are living on mere fish and rice where a vegetable curry is considered a luxury dish. Dietary guidelines recommend at least 5 servings of fruits and vegetables a day. However for us, Maldivians, this remains an impossible.

The current hunger strike organised my Islamic democratic party is doing a good job bringing the issue to the government attention. High food costs can only lead to an underfed nation with various health issues. Nutrition should not be a privilege; it’s a necessity and a right of every human being.

The irony in this issue is that the government continues to claim that they are serious about the malnutrition issue in the Maldives with various infomercials on state run Tele persuading the public to eat more fruits and vegetables, while charging huge amount of custom duties on the imports on fruits and vegetables. In my opinion, if the government is committed on this issue they need to reduce the import duties on fruits, vegetables and other healthy food items so that people can afford to buy them. Charging MRF5 for an orange or MRF40 per kilo of Cabbage is ridiculous. Moreover, the government should actively seek ways of bringing down the prices supporting the importers, subsidising or even bringing them through government controlled institutions such as STO.

Malnutrition is certainly an issue which should not be overlooked if Maldives is to develop healthy and productive individuals for the future. The responsibility does not only rest on the government but also on parents and the public, in general, to ensure a healthy and a happy future for Maldives.

Labels: article by hamdhun and fathun, photo- DO

Most Maldivians start drooling at the very thought of a spicy, red hot chilli. We all love eating hot meals to the extent we start hearing the beating of a loud drum at our ears. The burning sensation when we eat chilli is, because of a chemical, capsaicin, present in it. This chemical acts on the pain receptors of our tongue. Chilli is one of the most loved vegetable used in our households.

Choosing the right size, shape and flavour..

- In the case of chillies....the smaller, the hotter.
- If you would like to reduce the heat of the chilli, remove the veins of it. This is where most of the hot flavour lies.
- If you are thinking of grilling, make sure you get a red/yellow or green capsicum, chop into pieces and fork it into the skewer along with the chicken.
- The big red/ yellow or green capsicums are look and taste great in salads.
- In the grocery shop look for the ones with firm skin and vibrant colours.

How to keep it fresh

- Store in the crisper of the refrigerator in an air tight container.
- Once it is sliced or cut, it looses the moisture, so store as whole. If you have a half used chilli, store in an airtight container in plastic wrap before putting in the fridge.

What would u do if u have too many chillies and need to preserve it?

Option 1 - Freeze it. When you need to use it in your cooking, just chop it when it is still cold and put in your curries, stir-fry etc. Frozen chilli does not taste pleasant in salads.

Option 2 - Chop it up and fry it and store in a container and use in your dishes when u need them.

WARNING- Wash hands thoroughly after handling chillies, especially if you need to use the bathroom right afterwards.

Beef- basil, coriander, cumin, thyme and curry leaves.

Lamb – basil, coriander, cumin, thyme, rosemary

Chicken – basil, bay leaf, coriander, cumin , dill, sage, rosemary, tarragon and curry leaves.

Egg – chives, parsley, basil, coriander, cumin.

Rice- basil, coriander, parsley.

Noodles – basil, coriander.

Salads- dill, chives, rockets.

• When grilling any meat or chicken, i always like to throw in a twig of a woody herb, such as rosemary, thyme etc.

• Always add fresh herbs during the last minute of the cooking.

• Do not use too many herbs in one dish. It is safe to use maximum, 1 or 2 herbs in a single dish.