Part of the re-Africanization process is learning your culture, and your roots. You really couldn’t do that without paying attention to the food!It is true that Africa is not a country, but a continent, with many different cuisines. However, the basis of the African diet seems consistent as you can see here.
As the African Heritage Diet Pyramid illustrates, this diet is based on whole, fresh plant foods like colorful fruits and vegetables, especially leafy greens; tubers like yams and sweet potatoes; beans of all kinds; nuts and peanuts; rice, ﬂatbreads and other grain foods, especially whole grains; healthy oils; homemade sauces and marinades of herbs and spices; ﬁsh, eggs, poultry and yogurt. It’s naturally low in processed sugar, unhealthy types of fats, and sodium, and includes only small amounts of meats and sweets.
Growing up on a West Indian diet, we ate a lot of the foods that West Africans eat with the exception of fufu. We all have our variations of soups, stews and rice. And we tend to boil our provisions while West Africans tend to mash theirs. We also don’t use teff or sorghum. It’s very simple then, for a West Indian to adopt an African diet particularly since Caribean and African grocers offer many of the same foods, spices and oils. However, if you were raised on a more Western diet, it will take some time to learn to cook like an African.
I have made it a goal to perfect one new African recipe a month. This month I would start easy with omo tuo (rice balls) from Ghana, usually served with fufu and a variety of soups! It’s something I know both my son and I would enjoy.