‘Embrace traditional dishes for healthier eating, cultural identity’
DAR ES SALAAM: THE public has been encouraged to embrace traditional dishes as a means of promoting cultural identity and fostering healthier eating habits.
This shift not only honours Tanzania’s culinary heritage but also highlights the nutritional benefits of time-honoured recipes.
“By making small changes in the way we cook, we can protect our families from diseases like high blood pressure and diabetes. I encourage all Tanzanians to start making healthier choices at home,” said Tabu Hassan Mohamed, a food vendor in Dar es Salaam at the weekend.
She said traditional dishes often prioritise fresh, wholesome ingredients, making them a healthier alternative to many modern processed foods.
“By integrating local ingredients and age-old cooking techniques, we can celebrate our cultural roots while making healthier food choices that nourish both body and spirit, “she said during the food cooking competition organised by Coca-Cola Tanzania.
The company’s ongoing partnership with local female vendors aims to educate the public on the benefits of a nutritious diet and healthier living practices.
She added, traditional cuisine often reflects the history, geography and values of a community, serving as a living testament to its heritage.
On her part, Mama Sara Munge said by incorporating local ingredients and age-old cooking methods, these dishes not only preserve cultural identity but also create a sense of belonging among people.
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“When individuals engage with their culinary traditions, they deepen their understanding of their roots and the stories behind each recipe, fostering a greater appreciation for their culture,” she said.
Many traditional recipes emphasise vegetables, whole grains and lean proteins, offering a balanced approach to nutrition.
According to the World Health Organisation (WHO), healthier eating is a critical strategy for improving public health and preventing disease. One of the primary reasons for this insistence is the strong link between diet and non-communicable diseases (NCDs) such as heart disease, diabetes and certain cancers.
Unhealthy eating patterns—characterised by high intakes of sugars, salt and unhealthy fats—contribute significantly to the rising prevalence of these diseases.
WHO recognises that optimal nutrition is foundational not only for individual well-being but also for enhancing the overall health of populations.
By advocating for better dietary practices, WHO seeks to foster a healthier future for all, where people can thrive and reach their full potential.
Poor dietary habits lead to increased healthcare costs associated with treating diet-related diseases, placing a substantial burden on healthcare systems.
