Traditional foods shine at World Food Day in Bukoba

KAGERA: RESIDENTS of Bukoba Municipality recently had the unique opportunity to savour traditional dishes at a food festival designed to highlight the nutritional value of local cuisine.

Held at the CCM grounds, the festival was organised by the United Nations Food and Agriculture Organisation (FAO) as part of the national World Food Day celebrations in Kagera Region.

Its aim was to promote nutrient-rich traditional foods, which are not only affordable and accessible but also contribute significantly to food and nutrition security. The festival featured a buffet of traditional delicacies, including Bukoba’s Matooke, a staple food in Kagera and Uganda made by boiling and mashing green plantain banan and Nsenene, another Bukoba delicacy.

It had Mara’s Kichuri and Ugali made from millet served with kibambala fish, as well as various traditional fish preparations. The festival featured a delectable buffet of traditional delicacies, highlighting Bukoba’s Matooke, a staple food in Kagera and Uganda made from boiled and mashed green plantains.

Other specialties included Nsenene, a popular insect delicacy from Bukoba and Mara’s Kichuri.

For fish lovers, the event offered Ugali made from millet served with kibambala fish, along with a variety of other traditional fish preparations. At the Kagera food section, participants learned about the significance of Nsenene as a food source in Bukoba and Uganda.

These insects, which are harvested in abundance following heavy rains in April and November, are consumed both locally and exported to countries such as the USA, Europe and Asia.

Known as “Omusenene” in Bukoba, Nsenene is actually a cash crop sold at premium prices. Kichuri, a traditional spice from the Mara Region, also garnered significant attention. While folklore claims it can enhance appetite and libido in men, scientific research has not substantiated these claims.

Made from the soft feces of a cow’s small intestine, kichuri is often mixed with grilled or fried meat or enjoyed on its own.

Discussions centred on the importance of consuming traditional foods, preserving traditional seeds and addressing poor eating habits that contribute to non-communicable diseases such as cancer, diabetes and high blood pressure. Pessa Kussaga, a Programme Officer from PELUM Tanzania, initiated a discussion on the significance of traditional foods.

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He traced the evolution of Tanzanian diets, highlighting the shift from pre-colonial reliance on forest-sourced foods to colonial influences and the subsequent dominance of fast food and processed foods, particularly in urban areas. Kussaga emphasised the health benefits of traditional foods, noting their decline in popularity due to globalisation and changing dietary habits.

He contrasted the nutrient-dense, locally grown traditional foods with the processed and often unhealthy options that have become prevalent in modern diets.

“Before the arrival of the colonists, a large part of our food came from the forest. Fruits, leaves and roots were our food and also our medicine. During the colonial period, many things changed. Their foods began to be used.” “Today, we have the best bites, fast food, king burgers and so on. Nowadays, in Mwanza, you can eat a burger just like the ones made in the United States.

These changes in our diets have had both benefits and drawbacks. On the positive side, there has been greater food preservation. However, on the negative side, as our food systems have changed, we have experienced more health problems due to our diets. Cancer, high blood pressure and diabetes have become common.” Kussaga’s remarks set the stage for further discussions on the importance of preserving traditional food and promoting healthy eating habits in Tanzania.

Mama Addy Joseph from Mara took the floor and spoke about the health benefits of traditional food in maintaining food health which include vitality for men.

She said traditional foods have disappeared from people’s diets leading to a shift away from locally grown, culturally relevant foods towards more processed and imported options. She highlighted the health benefits of traditional foods, noting that they contribute to strength and overall well-being because they are often nutrient-dense and can play a vital role in maintaining good health.

“Traditional foods have disappeared and people are becoming very weak. For example, we used to use native seeds and traditional foods and we were very strong. They made us strong. Now, these modern chips and eggs are contributing to our deteriorating health.” Mothers, let us use native seeds.

Our foods make us strong. The consumption of these chips has increased too much. That’s why many fathers are failing,” she said metaphorically referring to a general decline in health and vitality among men. Domina Kokushubira, a Nutrition Officer for Biharamulo, emphasised the health benefits of traditional foods, noting how they contribute to greater strength and vitality compared to modern diets.

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“You can often tell when someone has been eating traditional foods by how strong and healthy they are, especially when compared to today’s youth,” she said. “If you see an adult who is much stronger and healthier than most young people, it’s likely due to their traditional diet.” Kokushubira also highlighted the nutritional advantages of natural, unprocessed foods.

“The more you process food, the more nutrients you lose. Traditional foods, in their natural state, retain essential nutrients that are often stripped away in modern, processed foods.” She explained how certain traditional foods are prepared, cooked and preserved, giving an example of using banana leaves to wrap Matooke, a common method that not only preserves the food but also enhances its flavour.

A Principal Agricultural Officer in the Ministry of Agriculture, Magreth Natai said the ministry is committed to ensuring food security for our nation. This includes promoting traditional foods, which are nutrient-rich.

As indigenous seeds are becoming scarce, the ministry is actively urging farmers to conserve these valuable resources, she said.

“The ministry’s primary responsibility is to ensure our country has sufficient food at all times. This includes traditional foods. Traditional foods are rich in nutrients. The challenge is that indigenous seeds are disappearing. The ministry recognises the need to preserve these seeds and is therefore encouraging farmers to save indigenous seeds,” she said.

Natai emphasised that safeguarding indigenous seeds is essential to preserving the country’s agricultural heritage and ensuring future generations have access to nutritious, traditional foods