…Embrace traditional foods to avoid diabetes, other diseases

The quest to embrace traditional and locally sourced foods is gaining momentum as health experts warn of the growing health dangers associated with processed diets.

According to dieticians, the rise in consumption of ‘fast-food’ and highly processed imported foodstuff, has increased diseases like diabetes, hypertension, and obesity among the populace.

One of such concerned advocates for consumption of traditional foodstuff is Madam Salma Abdulai, Chief Executive Officer (CEO) of AMAATI Quality Food Company and a lead exporter of fonio, a nutritious traditional food full.

It is rich in fiber, vitamins, and protein and helps in the prevention of some chronic diseases.

Speaking with The Spectator, Madam Abdulai described as unfortunate the switch and over concentration on fast-food which is creating many health problems for Ghanaians.

Though it has become widespread in the urban and rural-urban areas, Madam Abdulai added her voice to those of other professionals urging Ghanaians to embrace the rich traditional food heritage, known for its nutritional value and health benefits.

According to her, Ghanaian diets, especially those in northern Ghana have long been based on whole foods like millet, sorghum, yam, cassava, leafy vegetables, beans, and a variety of fresh fruits.

These foods, she explained, were nutrient-dense, offering a wide range of vitamins, minerals, fiber, and healthy fats.

In sharp contrast to many Western-style diets which are heavy in refined sugar, unhealthy fats, and additives, the traditional cuisines promotes heart health, digestive wellness, and longevity,” she said.

She also said that countries like Ghana, Nigeria, and Senegal are leading the movement to promote indigenous grains such as millet, fonio, and sorghum, which are highly nutritious and more climate-resilient than imported crops like rice and wheat.

Madam Awudu Amina Pagnaa, founder of Duduhgu, a traditional kitchen dedicated to revitalising and preserving indigenous food knowledge, said there was a campaign where citizens are educated on the benefits of consuming more locally grown foods, including wasawasa, Tubaani, Zambarima Zugu, Kapala, plantain, cocoyam, kontomire (Cocoyam leaves), and local spices such as prekese and dawadawa, which have long been staples of the Ghanaian diet.

According to her, those foods are not only promoting health but are more sustainable for the environment, as they grow well in West African climates without the need for extensive chemical inputs.

She said some hotels and restaurants in the Northern region are gradually introducing traditional foods, like fonio dishes, bitter leaf, okra and ayoyo which are packed with antioxidants and fibre.

She further said, “those dishes are not just cultural icons; they are also some of the healthiest meals we can eat.”

 From Geoffrey Buta, Tamale