Don’t just drink Aloe vera, cook it!

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You have an upset stomach, your parents or your house girl cuts you a fresh leaf from the Aloe vera tree just outside your front door, plops it in front of you, and tells you to put it in water and drink it.

You have a sore throat, your people cut another fresh leaf from the Aloe vera tree from the garden, plops it in front of you, and tells you to make a concoction and drink it.

You’re feeling under the weather, a bit of fatigue and a lot of headaches, and again, you’re directed to the nearest Aloe vera tree behind the guest house. Only this time, your people have told you to cut the leaf by yourself.

 

Kenyans love Aloe vera

It doesn’t matter how sick you are or what you’re sick with or if you simply want to maintain your health, most Kenyans swear by drinking the bitter slimy substance. Even supermarkets have jumped on the bandwagon and have stocked up on ready-made Aloe vera juices.

Thanks to anti-inflammatory fatty acids and other therapeutic compounds, Aloe vera is highly effective as an antibiotic and antifungal agent, which ultimately boosts the immune system and has the ability to protect against various kinds of infections.

Though a bit on the bitter side, Aloe vera juice is undoubtedly a powerful quick-fix to a lot of health issues including constipation.

But aside from applying Aloe vera externally to ease skin problems and drinking it, did you know you could also cook it?

 

Cooking Aloe vera

The texture of Aloe vera is really nothing to be too excited about. Slimy, clear and extremely slimy – peeling the fibrous and bitter green peel reveals the inner flesh that looks less than appetizing.

After cutting the Aloe vera into 1 inch cubes, you can poach them in some sugar and lime juice for refreshing additions to yogurt and jello desserts. A nice sweet treat.

Aside from desserts, you can also add it to most stews and soup recipes. For a more savoury and rich option, try poaching the Aloe vera in your favourite spices first before adding them to your favourite soup 30 minutes before the dish is finished cooking.

 

Photo Credit: Norecipes.com

 

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SUSAN WONG

Susan Wong is the Editor of Capital Lifestyle, a resident photographer, an award-winning journalist, radio presenter, full-time adventurer, long-time admirer of anything edible, and a spicy food athlete at Capital FM.

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