In their least processed forms, traditional foods are mainly vegetable and plant-based, such as corn, cassava, millet, barley and plantain. Fibre is brilliant for decreasing cholesterol and protecting the digestive system and bowels. It can also be helpful for weight control.
traditional cooking relied on herbs and spices. Now with the advent of table salt, it is used in pretty much everything increasing sodium levels which is detrimental to African health as people of African descent are genetically prone to diseases caused by high levels of sodium in the blood such as hypertension.
Starches, fruit and vegetables contain no fat while meat is leaner than western meat due to the animals living environments being more organic and natural.
Traditionally, organic seeds are used to grow crops; seeds are harvested from the . year. GM seeds are rare. Animals live free on farms feeding on the pasture side-by-side. Pesticides are rarely used, therefore, chemicals rarely ingested by human consumption.
Wholesome cooking methods
African cooks traditionally did not rely on deep fat fryers and microwaves. African’s steam food in leaves, boil, grill, roast or bake in a fire. Nowadays palm oil cooking has become the norm with young people relying on fast food instead of learning to cook in the traditional way.
From Egusi to Pumpkin leaves, plantain, yams to beef to wild game, food choices have always been well varied, providing an adequate balance of nutrition, ensuring that the body receives all the vital minerals and vitamins needed from general health and well being.
.: Amazing Africa