Traditional African cuisine stands out due to its nutritional value and delicious taste. The mouthwatering meals will delight your palate with distinctive tastes that leave you begging to try more. Unfortunately, the delicious dishes that once fed African people are now substituted with food items from the Western diet, in which nearly every food item is deep-fried shallow-fried, or pan-fried.

We’ve eliminated all the root crops, mushrooms insects that eat tubers, cereals, sesame, and other nutritious African foods, out of our meals. When we prepare these meals, we’ve altered the traditional cooking techniques. The cooking has turned into a frenzy of frying. This change has been linked to an rise in non-communicable illnesses like diabetes, hypertension and obesity.

As we try to keep up with globalized food and culture, it is important to not overlook the nutritional value of traditional African food and their ability to boost the overall quality of our health.

High in fiber

African diets that are high in fiber include millet, cassava, vegetables, a variety of legumes, barley, sorghum as well as plantains and fruits. A diet high in fibre has been found to reduce the risk of developing heart disease. This is because soluble fiber decreases the amount of cholesterol absorption by blood.

Fibre aids in constipation, and can help improve bowel movement. Furthermore, if contemplating losing weight, these high-fiber foods are ideal to help you control your weight. They make people feel satisfied for an extended duration. This means that you’ll consume less food and ultimately will result in less calories and eventually improved weight control.

Organic and natural food items

Traditions of African food is natural, organic, and complete. The crops are traditionally made from seeds that were harvested earlier in the year. They aren’t genetically altered. In the process of planting, processed fertilizer is not employed and neither are pesticides utilized throughout the duration of the plant’s life. Manure from animals is used to enrich the soil and increasing the production. It is a very small amount of any chemical employed in the production of traditional African food products.

Low sodium

A diet low in sodium lowers the risk of developing diseases like hypertension. As in the old African arrangement spice and herbs are the most important ingredients in cooking. Natural flavourings ensure that every food item is nutritious and has no ingredients. For instance, tubers such as cassava or yams are cooked with water without adding flavors. When salt is used in cooking, it’s utilized in small amounts.

Low fat

Traditional African cuisine is mostly composed of fruits, vegetables, and starches. Food cooked in a cooker is low in fats since they aren’t frittered. In the case of animal meats, they are slimmer due to their grazing in the natural surroundings.

Cooking in the style of

Grilling, wrapping in leaves steaming, roasting boiling and grilling are the primary cooking methods employed in African food preparations. These methods of cooking ensure the flavor of the food is preserved.

Variety

From wild game, squash leaves to yams There’s a huge selection of foods that offer the perfect balance of nutrition for your body. There is no way to be wrong by eating traditional African food when it comes to you are looking for a balanced diet. From Vitamins to Minerals your body will be properly nourished each and every meal.

Give motherland diet a try

All of these advantages can be a good reason to incorporate traditional African diets into your daily program. Instead of eating fast food, why don’t you prepare healthy meals like Mukimo, Doro wat or Matoke? Your body will crave the nutrition value of these tasty African food items!

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