African Food Habits, Health And Culture Food Rich In Vitamin C In Kenya

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Food Habits of Kenya | | | | Islands | | | Diet and dishes Diet and dishes among different ethnical groups of Kenya Tribe Staple food Supplemented food Food preferences Elderly Infant & children food Luo* Mtama (Sorghum bicolora) Wimbi (Swahili) red millet Sweet potatoes Beans Green maize Man and women consumed the same foods Women: Avoided the meat of sheep, elephant, rhinoceros, hippopotamus Women: Restriction to eat forbidden meats was less for elderly compared to young women Kikuyu** "Irio" means food 1. A porridge made of maize, legumes and plantains (cooking bananas) 2. A gruel "ucuru" made from millet flour and water (beverage) 1. and 2. were eaten by both men and women Corn cobs Yams Sweet potatoes Plantains Taro Legumes Women's irio contained in addition to the men's food: Green leaves and salt or salt substitute Different from the ordinary ucuru is "mukiro", a gruel exclusively made for women which had salt or salt substitute added; Women's dishes were distinguished by containing green leaves, special millet varieties, salt or salt substitutes Pregnancy and lactation: Varieties of red millet called "mugimbi" and "mwimbe" were particularly consumed, which were highly esteemed as a lactifacient. This varieties of red millet had an average 14 times higher calcium content as well as 16 times as much manganese compared to other species; Older women or women who gave birth to a child ate meat occasionally; "Tembo" -beer was a very important part of the diet 3 TYPES OF BEER: 1. Marua - maize or millet 2. Njohi - sugar cane 3. Uki - Honey beet Children dishes: muthura, mtama (grain) eaten unground and boiled and kiroiga, mtama meal cooked with magadi soda; Muhia, the most widely grown sorghum used unground, boiled and mixed with green leaves, this dish was called muthura and it was only eaten by children and women; Giriama*** Kikuyu coast tribes "Sima", porridge made out of maize, brown rice (own grown), plantain; Legumes (kunde, podzo) Meat (stewed beef or goat) Fish or shark (boiled) Prawns or chicken Coconut (ground, soaked in water wrung out, called tui) Bananas (boiled, raw, fried in ghee) Sweet potatoes (roasted in ashes or boiled) Unusual items: Cassava (boiled, roasted), Ground nuts, Chashew nuts Kikuyu**** Kiuambu district Introduced staple foods: European potato: The porridge "irio" was more often made of mashed european potatoes which added a lot of bulk to the diet; Wheat for chapaties, European bread Introduced beverages: Tea Coffee Local beverages Beer made out of sugar cane "Njohi" or honey beer; Women's food Muhia, the most widely grown sorghum used unground, boiled and mixed with green leaves, this dish was called "muthura" and only eaten by women; Njahe, usual variety of black beans was consumed after child birth until the child was 6 month old; Njahe bean had a higher calcium content compared to other legumes; Elderly women cosumed njahe, a black bean variety which had a very high calcium content; It was Kikuyu custom that beer should be only drunk by elders; Banana pulp was given from 3 years on; Unripe pulp was baked then chewed by the mother until soft; Infant was fed from mother's lips; This originated from shortage of milk: infants on that diet suffered by gastro-enteritis and hardly put weight on; Sugar cane was chewed by children; Samburu***** Milk (especially for the for males) Meat Vegetables played a minor role Maize -meal rarely eaten by males above eight years old Blood was of minor role, only used during dry season; Roots and tubers which also were of medicinal value; Elders drank: less milk but they consumed more meat than boys or warriors; Honey beer was a popular, while tea, and sugar were luxuries among the elders Brest feeding after birth, supplementary feeding with milk started a week later; At about 18 month meat was introduced; Afterwards meat and milk formed natural diet; Maasai****** POSTER MAASAI DIET HERE Meat Milk Blood Fruits Roots Galls Resin from several trees Shrubs are eaten as a snack by women, boys, girld in fields ©Maryam Imbumi ©Maryam Imbumi References: *Callanan, J. (1926). "Notes on the foodstuffs of the Luo tribes." Kenyan Medical Journal 3: 58-60. **Orr, J. and J. Gilks (1931). "The physique and health of two African tribes." Medical Research Council Special Report Series No. 155. ***Allen, K. W. (1955). "The monotonous diet of the African." E.A. Med J 32: 95. ****Farnworth Anderson, T. (1937). "Kikuyu diet." The East African Medical Journal 14: 120-131. *****Shaper, A. and P. Spencer (1961). "Physical activity and dietary patterns in the Samburu of northern Kenya." Tropical and geographical medicine 13: 237-281. ******Imbumi, M., H. Saitabu, et al. (2005). Maasai traditional foods: A look at diets in the Maasai culture. 18th International congress of Nutrition, ICC, Durban, South Africa, Annals of Nutrition and Metabolism. A big acknowledgement to Maryam Imbumi for sharing her amazing research discoveries with us. Reprinted from Imbumi, M., H. Saitabu, et al. (2005). Maasai traditional foods: A look at diets in the Maasai culture. 18th International congress of Nutrition, ICC, Durban, South Africa, Annals of Nutrition and Metabolism, Copyritght 2005, with permission from Imbumi, M. with support of the International Plant Genetic Resources Institute (IPGRI), the Survey of Economic Plants of Arid and Semi-arid Lands (SEPASAL) web-based Database (at KEW GARDENS). The diet of the Luo Staple foods The staple food of the Luo was the kuon, the Swahili name for "ugali". It was made out of mtama flour (Sorghum bicolora) which was mixed with water and boiled until a doughy substance was formed. When the mtama grain was scarce, sweet potatoes and beans were the main staples of the Luo diet and mtama was only used as the basic ingredient of gruel. When green maize was in season, boiled corn on the cob formed the main meal. Old maize was mixed with beans. Kuon was eaten together with meat, native vegetables, buttermilk (buyo), blood, fish, chicken or eggs. Wimbi (kal), a millet variety, chiefly used by the Luo tribe who lived near the Kisii border, was cooked and eaten in the same way as mtama. Beans (oganda) were only popular mixed together with maize (oduma) which was called nyoyo. Small beans (ngor) were used alone or with nyoyo. Furthermore it was common to mix the small beans with ungrounded mtama (oinjore). The mixture of small beans with ungrounded mtama or if mixed with maize was called choroko (olayo). Sweet potatoes (rabuon) were boiled and eaten with buttermilk Two common gruels among the Luo: 1. The first gruel was made of mtama flour (mogo), (Sorghum bicolora) and wimbi (millet variety) flour. They were both mixed with water or buttermilk to which cow's urine was added. 2. Nyuka was made out of ground wimbi, placed in an earthenware vessel and warm water was added. The sour gruel was drunk the following morning after the mixture was allowed to stand over night. : on the foodstuffs of the Luo tribes Diet of Kikuyu communities Nutrition survey and campaign against malnutrition in Kenya_1964 to 1968 The WHO carried out a survey from 1964 to 1968 to estimate the nutrition problems during this period of time. This report will provide you with a lot of data and information on: Dietary surveys: Agriculture and food consumption data Consumption of nutrients and calories according to the different provinces Protein consumption according to the different provinces food pattern Food purchase Comparison of nutritive value of diets and "wealth" of families Infant feeding : survey and campaign against malnutrition in Kenya_1964 to 1968 The Girama, a coastal Kikuyu tribe The diet of the coastal Kikuyu tribe consisted of a bulky starchy mass (called: sima or wali) which was rolled by the fingers and dipped into a sauce or stew (kitoweo). This publication highlights the diet of the coast tribe, the Giriama: : monotonous diet of the African Kikuyu and Masai diet This article provides the following information: Description and comparison of the daily diet among the Kikuyu and Masai tribe Data on average daily food intake on adult male Kikuyu Data on Comparison of probable average daily intake of dietary constituents by Kikuyu and Masai Average diet of Masai male warrior class Average diet of Masai women and males : Medical research council-special report series No, 155_1931 The old Kikuyu diet The following two references provide you with data and information on Indigenous, traditional and introduced foods and their cooking and preparation methods Average food intake per annum per head Which foods were available at the Kikuyu markets? What did Kikuyu consume in the past? From April to June in 1962 the WHO carried out a clinical nutrition survey in Othaya and Githenguri. The article below provides you with data and information on: Description on meal patterns Types and amounts of foods consumed Average size of portion of each different food consumed Data on the percentage source of nutrients from the food groups Total nutrient intake and average requirements for: Calories Protein Carbohydrates Fibre Calcium Phosphorus Vitamin A Thiamine Riboflavin Niacin Vitamin C : and Githenguri survey_1962 What is the right diet for the African? What are carrier crops and which was the biggest experiment in native labour in Africa? The full notes of the opening discussion on native diets by Dr. C. J. Wilson of the meeting of the Kenyan branch of the British Medical Association which was held in Nairobi on June 10th 1925 highlights the investigations into the above raised questions. : Native diets   Created by Verena Raschke 2005 /

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