Cooking techniques or methods are basically the different ways food is cooked.

My number one cooking technique is steaming. Steaming is simply cooking food in an enclosed environment infused with steam. Steaming cooks and seals in flavour, eliminating the need for added fats during preparation. It also preserves nutrients better than any other cooking method, which is why it is my favorite. For me food is about replenishing the cell, and cells can only be replenish with nutrients .steaming is a great way to retain nutrients cooked foods

Multiple Ways of Steaming

  • with a covered, perforated metal basket that rests above a pot of boiling water
  • with Chinese bamboo steamers that stack on top of a wok
  • With convenient electric steamers.
  • Or the traditional African steaming with a calabash place in hot water

My next favourite is pressure cooking. Pressure cooking is basically Food cooked in a pressure cooker. The pressure cooker seal in steam created by the boiling liquid, which intensifies the flavours; also This technique requires very little water and time, which works well for someone with a busy schedule(beans pottage that would usually take hours to cook on a regular stove takes about 30 minutes, rice in five and most vegetables in about three minutes or less ) and it is also said to retain a good amount of nutrients.  Another amazing aspect of this technique is that it requires less or no oil or fat for taste or richness. You barely need to season the food either.

And the last but not the least is Sauté: To sauté means to cook food in a small amount of oil over high heat, making sure that the food doesn’t stick to the pan by steering as frequently as required.  Sautéing is ideal for making sauces, browning or searing food, especially vegetables.

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