Personally, I don't think there's a specific age for exercising, you will agree with me that the human body at it's every stage needs to experience some form of movement, and those movements are what and can also be classified as exercise. Yeah, I'm not saying any old woman or old man is still expected to visit the gym at 80 years of age; I'm saying that their body, even at that age, still needs to move.
As a teenager that I am, I play football, run, walk, and all, but an older person wouldn't be able to do all of that again; the highest they could do at times is just to walk, and for some, it's just to stretch and all. In old age, you tend to do light stuff, as what you can do has changed.
And about if I'm currently exercising, I would say yes. Not as if I'm registered at the gym or going to the gym, but even this writing I'm doing is as well a form of exercise, I'm exercising my fingers as I write and doing same to my brain too. Aside from that, I love taking walks, jogging at times, playing tennis and such, and even though it's not much, they're still a form of exercise.
You know, everyone is just so busy trying to make ends meet that we forget our bodies and what they need too, but all of these things we're currently faced with wouldn't even allow for us to create time for exercising, and I can even say that going to work, those short walks, the errands, and all of that on their own are enough.
Now, about a recipe. Well, I would be talking very quickly about a very popular Nigerian food. Yes, and that is Jollof rice.
Jollof rice isn't one anyone can cook, believe me. It goes beyond tomatoes, Maggi, salt, curry, and all. It also happens to be a food that needs special attention and very good hands to cook, and to add to that, it is a food that reminds me of home, of family gatherings, of events, of celebrations, and all.
To not beat around the bush. When I want to prepare jollof rice, I blend the peppers and onions, then put it on a plate, for me I'd two types of onions, the first I make it very small and the other in a ring or circle shape. Then I go ahead, rinse the pot, and place it on the gas. Then I go ahead to add oil; when it's hot, I add the small onions to it. Then again, I take the already blended pepper and add tomato paste to it, mix it together, and then add it to the pot on the fire. After that, I season it with salt, Maggi, curry, and thyme and allow all of those mixtures to cook properly.
When that is done, I add water to it, allow it to boil a little, wash my rice, and add it into it. Then I allow it all to cook together until it's soft and absorbs all of those spices I add to it.
It is important to note, like I said earlier, that jollof rice needs great care when cooking. You don't need to rush; one thing at a time. Also, depending on the type of rice, jollof rice isn't one that needs so much water. Too much water can turn it into something else.
I actually love mine with fried chicken and plantains, so while I cook the jollof rice, I also cook my chicken beside it. We all have our own ways of making it though.
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Images are mine.
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