{"id":442,"date":"2024-08-29T13:09:49","date_gmt":"2024-08-29T17:09:49","guid":{"rendered":"https:\/\/pressbooks.library.torontomu.ca\/abrdietetics\/?post_type=part&p=442"},"modified":"2026-08-12T10:53:52","modified_gmt":"2026-08-12T14:53:52","slug":"chapter-4-relevance-to-practice","status":"publish","type":"part","link":"https:\/\/pressbooks.library.torontomu.ca\/abrdietetics\/part\/chapter-4-relevance-to-practice\/","title":{"raw":"\ud83d\udee0\ufe0f Chapter 4: Relevance to Practice","rendered":"\ud83d\udee0\ufe0f Chapter 4: Relevance to Practice"},"content":{"raw":"

\u201cWhen two elephants fight, it is the grass that gets hurt.\"<\/span><\/h2>\r\n

- African Proverb<\/span><\/h2>\r\n \r\n\r\n[caption id=\"attachment_2324\" align=\"aligncenter\" width=\"547\"]\"Koki<\/a> Koki is a traditional, nutrient-dense dish originating from Cameroon, traditionally celebrated within the culinary heritages of Central and West Africa. Made from coarsely ground peeled black-eyed peas blended with water, unrefined red palm oil, and hot peppers, the fluffy mixture is folded with chopped cocoyam leaves or spinach, wrapped securely in banana leaves, and slowly steamed. Its iconic, rich yellow-orange color comes from the natural carotenes of the palm oil. Source \"Koki Beans and plantain\" by Adesolive licensed under CC0 1.0.<\/a> Click on the image to learn how to prepare this meal.[\/caption]\r\n\r\n
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Learning Objectives<\/h2>\r\n<\/header>\r\n
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