fbpx

It’s Dietitian’s Week and throughout the week we are putting our dietitians under the spotlight. Next up is Tosin Afolalu, a Digital Weight Management Dietitian at MoreLife.

 

Background: Hi, I’m Tosin! I am a recent graduate and newly qualified dietitian. I am from Ireland and of Nigerian descent. I have an interest in weight management, public and international health. I studied Dietetics in Edinburgh and completed my clinical placements within NHS Greater Glasgow & Clyde and NHS Ayrshire & Arran.


Current role
:
I work as one of the digital weight management dietitians. I provide telephone/digital support and coaching to clients on the new digital weight management programme. I work alongside a friendly team of dietitians and psychologists.

 

Personal interests: I love to travel to different countries and explore new cultures, cuisines and foods. I also enjoy taking walks, exercising, and keeping fit.

 

Favourite aspect of being a Dietitian: The role is very diverse and gives you the opportunity to work in different specialties which I love.

 

Favourite recipe: Spinach Stew (Efo riro) West African Native Delicacy.

Spinach Stew (Efo riro) West African Native Delicacy 

 

Ingredients:

 

  • 1 Bunch of spinach or kale.
  • 2 Medium sized red bell peppers
  • 2 Medium tomatoes
  • ¼ Cup of vegetable oil or palm oil
  • 1 Medium red onion
  • Dried stockfish/smoked catfish
  • ½ Cup of dried prawns
  • 2 Chicken stock cubes
  • 2 Tablespoons of ground crayfish.
  • Scotch bonnets

 

Method:

 

1. Blend the bell peppers, scotch bonnets, onions and set aside.

 

2. In a large sized pot add the oil and allow to heat up on a medium heat for about 2 minutes, then add onions and fry.

 

3. Add the blended pepper alongside the chicken stock cubes and let it fry for 15-20 minutes until the pepper dries out and the size reduces by half. The consistency of the blended pepper should be thick.

 

4. Add some water and let it boil for about 3 minutes. Then add and combine the prawns, stockfish, crayfish, and catfish.

 

5. Leave to cook for further 10 minutes.

 

6. Wash the spinach thoroughly with water for a few seconds. Slice and chop spinach into small pieces.

 

7. Add washed vegetables and combine thoroughly.

 

8. Switch off heat and leave to cook for 5 minutes.

 

9. Can be served with either Boiled yam, boiled rice, plantain or swallow of choice.

Leave a Reply