Food is one of Africa’s prized treasures. From the North to South, East to West, each part of Africa has a proud food culture. No country in the continent is without special meals that command international attention. We have listed some of the super foods that are packed with a nutritional punch. Whether you live in Africa or abroad, you should not ignore these foods.
Ethiopia and Eritrea grow teff, a fine grain packed with nutrients than all the grains. The grain is high in calcium, iron, protein, and vitamin C. The traditional flatbread called injera is made from teff. When next you visit these two countries, you can ask for the regional staple, injera.
Those in the West Africa Sahel enjoy taking fonio. The grain is drought resistant and related to millet. Fonio is high in amino acids, and can be used in porridge’s, stews, and salads. It matures quickly during cultivation and is ready to eat within six to eight weeks. You can enjoy fonio even in cities like New York.
Amaranth is called by different names. In Swahili, it is called Mchicha, the Gikuyu called it Terere, Doodo in Uganda, Meru and Embu of Kenya, and Shoko in Yoruba. You can use the leaves or grain as food. It contains about about 30% more protein than cereals. This grain is rich in the essential amino acid called Lysine.
Moringaoleifera is popular around the world for its benefits. Native to Africa and South Asia, Moringa offers you a nutrient dense package with its heavy chlorophyll taste. From its pods, bark, nuts, leaves, flowers, and roots to tubers are edible.
Moriga is rich in iron, calcium, protein, Vitamin C, and Vitamin A. It contains more protein than yogurt, more calcium than milk, more vitamin c than orange, and more iron than spinach.
Pumpkin leaves or Ugwu, or Ugu is native to Nigeria, and other parts of Africa. The leaves are eaten as dried or fresh.Some of the most sumptuous meals is prepared with pumpkin leaves. It contains iron, folate, potassium, vitamin A, B,and C, calcium, and iron.
Baobab fruit is native to Eastern and Southern Africa’s Savannahs. The fruits offers nutrient to man, animals,bees, and birds. Baobab fruit is high in fibre, potassium, iron, magnesium, and antioxidant.
Dried hibiscus flowers are used for thered hibiscus tea is called karkadeh/ karkady in Arabic. In West Africa, it is called an as bissap, tsoborodo or wonjo and bissap. Hibiscus is the “national drink of Senegal.” It is rich in vitamin C, antioxidants, and minerals.
Tamarind has different names and it is used for juice making. Tamarind is rich in antioxidants , and vitamin. Tamarind is great for restoring electrolyte imbalance when during dehydration.
You cannot ignore coconut, no matter how you try. While coconut is ubiquitous to tropical coastlines, it contains coconut milk that improves the digestive system, boosts skin health, and a natural antiviral.
Kenkiliba is native to the Sahel and used in making infusion tea. The tea is believed to be a cure-all and digestive detoxifier. Kenkiliba is common in the Gambia, Guinea, Senegal, Mali, and Burkina Faso.
No doubt these meals are super, they provide a delicious taste and more importantly provide nutrients which help our bodies grow strong and healthy.