Nigerian Times

Sylvafrank Introduces Bullion Cubes and Mackerel In Tomato Sauce ~ By Ingram Osigwe In cooking, seasonings include herbs, spices and special additives are used to enhance the taste of recipes, especially sauce, soup, stew and marinade. To season and to flavor, may be described as different aspects of cooking. Seasonings are usually salt-based additives used to magnify the natural flavor of food ingredients, making it richer and more delicate depending on the dish. Flavourings on the other hand, are herbal (and in Africa, lentil seed based) condiments added to recipes, to enhance the aromatic qualities of the food, thus enhancing its ability to stimulate the taste buds, making food more appealing to the consumers. In modern times however, food technologists have been able to combine the natural qualities of herbs and lentils with the strong tastes of salt , to produce special seasonings which come in whole packages, either as pastes, powders or cube format. After the successes of St....

St. Rita Tomatoes As A Market Leader ~ By Ingram Osigwe It is a well known fact that tomato paste has become a major staple of Nigerian cuisine today. What originally arrived on the world scene from farms in Southern Italy and Malta in ancient Europe, Tomato paste was originally made by boiling tomato fruits, draining out the juice and spreading out the semi-liquid remnant on wooden slabs where it is left to reduce the water content and congeal into a thick red paste. In this form, known as pasata di pomodoro it is preserved with olive oil and is a great condiment for cooking Italian dishes. With the advent of modern technology, heavy agriculture led to the production of tomatoes in vast quantities; thus the need for a means of preservation that will utilize the heavy production. Scientific research led to the invention of the pasteurization process. Thus tomatoes were industrially peeled, sliced and the seed removed. Then the flesh is boiled to reduce the water content, put in cans, ...