Yalelo Zambia Ltd

Yalelo's tilapia has a wealth of nutrients, vitamins, and minerals that are beneficial to health. Every serving of this fish provides protein, omega-3 fatty acids, selenium, potassium, vitamin B12, vitamin D, vitamin B6, and pantothenic acid. This company never uses antibiotics, chemicals or growth hormones.

Because of Yalelo's high quality and purity standards, their fish are safe for all consumers, including pregnant or nursing women and young children. The fish is naturally gluten-free and does not contain mercury or other contaminants.

Benefits

Growth and development

With an impressive amount of protein, Tilapia is good for growth and development. One serving of Tilapia has 21 grams of protein but only one gram of fat, making it a great source of lean protein. Protein is directly linked to the proper growth and development of organs, membranes, cells, and muscles. It is particularly important that children consume adequate amounts of protein to ensure that they develop properly.

Weight loss

Tilapia makes consumers look and feel good. It helps in weight loss because it is low in calories and fats. It is a good way to reduce caloric intake, while still giving the body all the necessary nutrients it needs.

Healthy skin

Tilapia has selenium, an antioxidant, which stimulates vitamin E and C, both of which improve the quality and health of the skin. This means a reduction in wrinkles, sagging and other signs of aging.

Boosts brain

Both the potassium and vitamin B12 found in tilapia have been connected to boosting brain power and increasing neurological function. Potassium increases oxygenation to the brain and vitamin B12 helps improve memory and concentration. Yalelo tilapia is an especially good food source for students and other people who need to concentrate throughout the day.

Stronger bones

One of the most prominent minerals found in tilapia is phosphorous which is a vital part of the development and growth of bone matter. It is also a necessary element in the maintenance of the teeth and nails, keeping them strong and durable well into old age. Phosphorous can help prevent osteoporosis, which is the degradation of bone mineral density often suffered by people as they age.

Some recipes

Baked Tilapia, Whole

Tilapia baked or poached in a simple tomato and onion mix to which a little feta and chopped mint are added, providing a fresh flavor.

Ingredients

Preparation: 15 mins Cooking: 15-20 mins Serve: 2

1 fresh Yaleo whole tilapia, gutted & scaled

8 fingerling potatoes

5 cherry tomatoes

4 tbsp. cider vinegar

4 tbsp. mustard

1 tbsp. fresh dill, chopped

2 cloves garlic

1 sprig parsley

1/2 tsp. olive oil

Instructions

Preheat oven to 400°F (204°C).

Whisk the cider vinegar, mustard, and dill in a medium-sized bowl.

Dip the potatoes in the vinegar mixture and place along the edge of a baking dish, making sure to have room for the fish in the center.

Set aside the remaining vinegar mixture.

Bake the potatoes for 15 minutes.

While the potatoes bake, rinse the fish and pat dry.

Cut two slashes into the skin on each side of the fish.

Place the garlic and parsley in the cavity of the fish.

Once 15 minutes have passed, take out the potatoes.

Place the tilapia and tomatoes in the center of the baking dish along with the potatoes.

Coat the fish evenly on both sides with the remaining vinegar mixture.

Bake 15-20 minutes or until the fish is flaky (the thickest part should be at 135°F).

Tilapia with Feta

Tilapia baked or poached in a simple tomato and onion mix to which a little feta and chopped mint are added, providing a fresh flavor.

Ingredients

Preparation: 15 mins Cooking: 5-25 mins Serve: 2

1 tbsp extra-virgin olive oil (cooking oil)

1 medium onion, chopped (about 1/2 cup)

2-3 large ripe tomatoes, chopped

1/2 tsp black pepper

1/2 tsp dried oregano

30 gm feta cheese

2 small tilapia (300 – 500 gm each or the fillets of one larger fish)

2 tbsp mint, roughly chopped

Method

Heat the oil in a pan over a low heat

Add the chopped onion and cook for about 5 minutes until soft but not brown

Add the chopped tomato, oregano, and black pepper and cook 5-10 minutes until the tomato softens. (It should not be a sauce consistency, but the pieces of tomato should be softened.)

Prepare the fish removing the guts and scales

Wash the fish thoroughly and using a cloth remove any loose scales and excess water

To bake

Heat the oven to a high temperature of 200 C/400 F/Gas 6

Crumble the feta cheese over the tomato mix

Take a spoon of this and place it in the belly of the fish

Scatter the remaining tomato mixture into a baking dish, earthenware is best because the temperature will be evenly distributed. If there is little liquid in the mix add a couple of tablespoons, ensuring there is moisture to steam the fish

Place the fish on top

Cover with a lid or foil

Bake 20-25 minutes, depending on the size of the fish. (To check when the fish is cooked pull the fin gently and it will start to slip away. Also, the flesh when pressed will flake and not be firm.)

Remove from the oven and let the dish stand for 5 minutes before serving

Sprinkle with mint and serve

To poach

Place the tomato mix in a frying pan

Crumble the feta cheese over the tomato. If the mix is dry add a couple of tablespoons, ensuring there is moisture to steam the fish

Place the fish on top

Cover the pan

Cook over a low-medium temperature for 15-20 minutes for a medium-sized fish

Remove from the heat and rest for 5 minutes

Sprinkle with mint and serve. Pumpkin leaves with onion and tomato make a good accompaniment

Distribution process

Before the fish reaches the market it is first stored in a cool place where water is constantly poured on it to keep it wet and then kept frozen in cold rooms.

Transportation and deliveries

Once the fish is ready for the buyer, it is packed in boxes together with layers of ice and transported to the market place. Packing is very efficient and fish arrive in excellent condition. Road transport via refrigerated trucks is the most common method of transportation.

Aquaculture

Yalelo breeds organic tilapia fish in Lake Kariba, Zambia, and supplies it fresh to the consumer market. Fish are fed on grains and allowed to grow in floating nets on the open water. Yalelo practices modern aquaculture methods to ensure fish reach their optimum size.

Sustainability

Over-fishing is a problem in Zambia (and worldwide). Yalelo is breeding and growing tilapia in a sustainable way in order to reverse this trend. Some positive outcomes will be improved food security, better local diets, and larger wild fish populations.

Community

Yalelo works closely with the local community, providing employment and supporting several development projects around Lake Kariba.