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Meal Times Are Quality Family Times Too

Meal Times Are Quality Family Times Too
July 22
17:00 2016

 

Meals occur mainly at homes, restaurants, cafeterias and some may occur in other places. Regular meals occur on a daily basis usually several times a day.

For many families, mealtime may be the only time when they have a chance to come together as a unit and share quality time.

20 year old Esala Koroi is a student at the Fiji National University and helps his parent’s in their monthly shopping.

He is the youngest of the three siblings and he loves go shopping on his own ones a month.

Mr Koroi said his parents were the only ones who drew the shopping list for him when he went shopping.

According to Mr Koroi the shopping list will have food for a balanced meal and not any junk.

He said he would never forget his hardworking father and mother who always went to the farm every morning to plant and harvest what they needed for the day.

From this farm in their backyard they planted cassava, dalo, and cabbage.

He said his father was also a fisherman who went out fishing once a week to sell and also for the family.

For the family he said his parents always budgeted $200 for their groceries every month

Mr Koroi’s family shops at Shop N Save in Nabua because it’s clean, convenient and he finds everything under one roof.

“Shop N Save too sells fresh vegetables and fruits,” he said

He also loves cooking as it’s one of his hobbies and he loves surprising his family every Sunday with his favourite dish. “I love cooking chicken stew and it’s one of my favourite dishes.”

For the Koroi family, it is during their meal times that they closer to each other especially when the talk over family matters and think of those living e in Fiji and abroad.

At his interview with the Fiji Sun he said people deserved good food and healthy life.

Recipe for his favourite dish

Chicken Stew

Ingredients

             2 tablespoons olive oil

             2 stalks celery, cut into bite-size pieces

             1 carrot, peeled, cut into bite-size pieces

             1 small onion, chopped

             Salt and freshly ground black pepper

             1 (14 1/2-ounce) can chopped tomatoes

             1 (14-ounce) can low-salt chicken broth

             1/2 cup fresh basil leaves, torn into pieces

             1 tablespoon tomato paste

             1 bay leaf

             1/2 teaspoon dried thyme leaves

             2 chicken breast with ribs (about 1 1/2 pounds total)

             1 (15-ounce) can organic kidney beans, drained (rinsed if not organic)

 

Instruction

– Heat the oil in a heavy 5 1/2-quart saucepan over medium heat.

– Add the celery, carrot, and onion.

– Sauté the vegetables until the onion are translucent, about 5 minutes.

– Season with salt and pepper, to taste.

– Stir in the tomatoes with their juices, chicken broth, basil, tomato paste, bay leaf, and thyme.

– Add the chicken breasts; press to submerge.

– Bring the cooking liquid to a simmer.

– Reduce the heat to medium-low and simmer gently uncovered until the chicken is almost cooked through, turning the chicken breasts over and stirring the mixture occasionally, about 25 minutes.

– Using tongs transfer the chicken breasts to a work surface and cool for 5 minutes.

– Discard the bay leaf. Add the kidney beans to the pot and simmer until the liquid has reduced into a stew consistency, about 10 minutes.

– Discard the skin and bones from the chicken breasts.

– Shred or cut the chicken into bite- size pieces.

– Return the chicken meat to the stew.

– Bring the stew just to a simmer.

– Season with salt and pepper, to taste.

– Ladle the stew into serving bowls and serve with the bread.

Lusiana Tuimaisala

SHOPPER: ESALA KOROI

Meals occur mainly at homes, restaurants, cafeterias and some may occur in other places. Regular meals occur on a daily basis usually several times a day.

For many families, mealtime may be the only time when they have a chance to come together as a unit and share quality time.

20 year old Esala Koroi is a student at the Fiji National University and helps his parent’s in their monthly shopping.

He is the youngest of the three siblings and he loves go shopping on his own ones a month.

Mr Koroi said his parents were the only ones who drew the shopping list for him when he went shopping.

According to Mr Koroi the shopping list will have food for a balanced meal and not any junk.

He said he would never forget his hardworking father and mother who always went to the farm every morning to plant and harvest what they needed for the day.

From this farm in their backyard they planted cassava, dalo, and cabbage.

He said his father was also a fisherman who went out fishing once a week to sell and also for the family.

For the family he said his parents always budgeted $200 for their groceries every month

Mr Koroi’s family shops at Shop N Save in Nabua because it’s clean, convenient and he finds everything under one roof.

“Shop N Save too sells fresh vegetables and fruits,” he said

He also loves cooking as it’s one of his hobbies and he loves surprising his family every Sunday with his favourite dish. “I love cooking chicken stew and it’s one of my favourite dishes.”

For the Koroi family, it is during their meal times that they closer to each other especially when the talk over family matters and think of those living e in Fiji and abroad.

At his interview with the Fiji Sun he said people deserved good food and healthy life.

Recipe for his favourite dish

Chicken Stew

Ingredients

             2 tablespoons olive oil

             2 stalks celery, cut into bite-size pieces

             1 carrot, peeled, cut into bite-size pieces

             1 small onion, chopped

             Salt and freshly ground black pepper

             1 (14 1/2-ounce) can chopped tomatoes

             1 (14-ounce) can low-salt chicken broth

             1/2 cup fresh basil leaves, torn into pieces

             1 tablespoon tomato paste

             1 bay leaf

             1/2 teaspoon dried thyme leaves

             2 chicken breast with ribs (about 1 1/2 pounds total)

             1 (15-ounce) can organic kidney beans, drained (rinsed if not organic)

 

Instruction

– Heat the oil in a heavy 5 1/2-quart saucepan over medium heat.

– Add the celery, carrot, and onion.

– Sauté the vegetables until the onion are translucent, about 5 minutes.

– Season with salt and pepper, to taste.

– Stir in the tomatoes with their juices, chicken broth, basil, tomato paste, bay leaf, and thyme.

– Add the chicken breasts; press to submerge.

– Bring the cooking liquid to a simmer.

– Reduce the heat to medium-low and simmer gently uncovered until the chicken is almost cooked through, turning the chicken breasts over and stirring the mixture occasionally, about 25 minutes.

– Using tongs transfer the chicken breasts to a work surface and cool for 5 minutes.

– Discard the bay leaf. Add the kidney beans to the pot and simmer until the liquid has reduced into a stew consistency, about 10 minutes.

– Discard the skin and bones from the chicken breasts.

– Shred or cut the chicken into bite- size pieces.

– Return the chicken meat to the stew.

– Bring the stew just to a simmer.

– Season with salt and pepper, to taste.

– Ladle the stew into serving bowls and serve with the bread.

SHOPPER: ESALA KOROI

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