Traditional African Foods is about much more than just filling the stomach

by Maobe Angwenyi
(Suneka,Kenya)

Our traditional foods have a unifying factor that spreads the message of identity, pride and belonging

The Giriama people pride Kaak ( a wedding cake specifically baked for the bridegroom apparently to increase his potency)
The cake is important because the groom's parents-in-law expect many grandchildren from the marriage.

Mitoo, a traditional herb in Western Kenya and contains up to 9 per cent protein.

cow pea leaves and shoots contain 4 per cent carbohydrates, 4 per cent protein and are rich in calcium, phosphorus and vitamin B. Dried seeds contain 22 per cent protein and 61 per cent carbohydrates.

Raw leaves of lisutsa - a traditional vegetable contain 4 per cent protein and 6 per cent carbohydrates and moderately high in Vitamin C.

The leaves of Tsisaka, which is eaten as a cooked green with bitter taste, contains 5 per cent protein and 6 per cent carbohydrates, high in Vitamin A and C, Calcium Phosphorus and Iron.

Githeri a preserve of the Kikuyu, contains almost 100 per cent of the total daily nutritional requirements and is highly medicinal. It has been known to boost immunity system of people living with HIV/Aids.

Muthokoi, a common with the Kamba contains the same nutritional requirements as milk. It has the reputation of boosting cell count, protection one against infectious diseases.

Nile Perch and Tilapia among the Luo community in Lake Victoria basin are known to protect one against malaria infection.

The Somali community in Northern Kenya has been known to consume goat and camel milk, which are said to help in the control and prevention of diabetes.

Our traditional foods have a unifying factor that spreads the message of identity, pride and belonging. So lets go back to the Roots.