Here are the nutritional information on the local delicacies in Southeast Nigeria to combat the surge of non communicable diseases (NCDs). Check out Onugbu soup, Oha soup, Ofe nsala, Egusi soup, Ogbono soup, Nkwobi and more. How to improve their consumption?
Non-communicable diseases (NCDs) are on the rise globally, posing a significant threat to public health. NCDs can simply be defined as any disease that cannot be transferred or gotten from person to person through different means such as body contact, and body fluids like blood, saliva, etc. These diseases often develop over a long period and are typically associated with lifestyle factors such as poor food choices, physical inactivity, smoking, and alcohol consumption. Common examples of NCDs include heart disease, diabetes, cancer, and chronic respiratory diseases like asthma and chronic obstructive pulmonary disease (COPD). In the fight against NCDs, one often-overlooked solution lies in the promotion and consumption of local delicacies and discouraging nutrition transition. Nutrition transition typically involves a shift from traditional diets to diets that are high in processed foods, sugars, unhealthy fats, and animal products. This shift in dietary habits is often accompanied by a decrease in physical activity levels and can contribute to an increased prevalence of non-communicable diseases such as obesity, heart disease, and diabetes. Local foods, deeply rooted in culture and tradition, can offer a wealth of nutritional benefits that can help combat the NCD epidemic. This essay will explore the importance of local delicacies as a vital tool in the battle against NCDs.
The crucial path of improving the consumption of our local delicacies to reduce the surge of non-communicable diseases
In the battle against non-communicable diseases, local delicacies offer a powerful tool that combines nutritional benefits, cultural significance, and sustainability. Encouraging the consumption of these foods not only promotes health but also helps preserve cultural heritage and support sustainable agricultural practices. It is imperative that we recognize the value of local delicacies as a crucial path towards combatting the surge in NCDs and ensuring the well-being of future generations.
Nutritional information of some local delicacies prepared in Southeast Nigeria
Local delicacies are often prepared using traditional recipes passed down through generations. These recipes are often designed with an emphasis on local ingredients which are healthy to the body and also provide a diverse range of nutrients. Here are some examples of local delicacies prepared in Southeast, Nigeria.
Onugbu Soup (Bitterleaf Soup)
Onugbu soup contains a substantial amount of assorted fishes, meats, coco yam as thicker, bitter leaf with natural healthy spices/seasonings such as ogiri, okpei, etc. This nutritious onugbu soup provides the body with high protein, carbohydrates, fats, vitamins and minerals.
Ndudu (Kidney Beans Porridge)
Ndudu delicacy is prepared with kidney beans, oil, local spices, fish and vegetables, mostly utazi leaf. This delicacy is a rich source of plant-based protein and dietary fiber. It provides complex carbohydrates for sustained energy, along with essential vitamins and minerals like folate, potassium, iron, and B vitamins. This food is suitable for individuals that are controlling their blood sugar because of the high fibre it contains and low glycemic properties.
Note: Proper cooking of kidney beans is essential to neutralize naturally occurring lectins in kidney beans before consumption to prevent digestive issues.
Ede Mbieri (Cocoyam Pottage)
Ede mbieri is a delicacy usually prepared on special occasions and festivals. Its chief ingredients are particular specie of cocoyam, bitter leaf, oil and local spices. It is usually served with or without fish. Ede mbieri majorly provides the body with carbohydrates, vitamins and minerals. It is also an ideal diet for all ages and disease conditions.
Oha Soup
 Oha is prepared with oha leaves, cocoyam and assorted meats and fish. Oha soup is a good source of protein, vitamins, and minerals.
Ofe Nsala (Nsala or White Soup)
Nsala soup (or Ofe Nsala soup) is prepared with assorted fishes, yam as thickener, local spices etc. This food is majorly eaten by women that newly delivered of a baby (lactating mothers).
Ofe Nsala soup provides the body with high quality protein, vitamins and minerals. It is also an ideal soup for people placed on low fat diet. The Ofe Nsala soup also has anti-microbial qualities as a result of the spices used in cooking the food.
Egusi and Ogbono Soup
Egusi soup and Ogbono soup is prepared with ground egusi and ogbono seeds, vegetables, and assorted meat and fish. Both Egusi soup and Ogbono soup are rich in protein, healthy fats, and vitamins.
Note: This food is not suitable for people that are placed on low fat diet.
Nkwobi
Nkwobi is a spicy cow’s skin dish that is high in protein and can be calorie-dense due to the palm oil used in the recipe and cow skin. This food provides the body with high protein and fat.Â
Note: Nkwobi is not suitable for people that are on low fat diet.
Abacha (African Salad)
Abacha is a delicacy made with soaked cassava flakes, cow skin or fish and vegetables. It is rich in carbohydrates, protein and vitamins. This food is suitable for people on a reducing diet.
Apart from these foods mentioned above, there are other nutritional delicacies such as mbighi (cocoyam pudding with vegetables), ji awai or ji mmiri oku (pepper soup yam), agworo agwo ji (Yam potage) ji ahuru ahu na mmanu ukpaka (roasted yam served with palm oil and fermented oil bean seed ), osu une (Unripe local banana pudding) osu aku (corn pudding with edible flying termites), erire oka (Corn moi moi), adu, ji mbuna, anyu, ona etc.Â
Keep in mind that all these foods should be eaten in moderation, and their nutritional content can vary depending on the specific ingredients and preparation methods used. If you are looking for precise nutritional recommendations for your specific needs and health conditions, it is best to consult a Dietitian.
How to promote consumption of local delicacies as a means to combat non-communicable diseases (NCDs)?
Promoting the consumption of local delicacies (including soups such as Onugbu, Oha, Ofe Nsala, Egusi, Ogbono or foods like Nkwobi etc.) as a means to combat non-communicable diseases (NCDs) involves a multifaceted approach that combines cultural preservation, education, and sustainable practices.Â
Here’s a roadmap for the way forward.
Health Awareness and Education
Non-Communicable Disease Awareness Campaigns: Launch public health campaigns to raise awareness about the link between diet and NCDs, emphasizing the health benefits of local foods. For example, Healthy living Campaign initiative launched by Her Excellency Nonye Soludo, the wife of Anambra state government.
Nutrition Education: Integrate nutrition education into schools and community programs, teaching people about the nutritional value of local delicacies. Social media platforms can also be used to convey this nutrition education to the masses.
Collaboration with Healthcare Providers: Partner with local healthcare providers to offer guidance on healthy eating and NCD prevention.
Cultural Promotion and Education
Culinary Heritage Preservation: Encourage the preservation and documentation of traditional Igbo recipes and cooking techniques, emphasizing their cultural importance.
Cultural Festivals: Promote events and festivals that celebrate Igbo cuisine, allowing people to experience and appreciate local delicacies. For example, Re re-strategize our popular new yam festivals and some other cultural festivals.
Cooking Workshops: Organize workshops to teach younger generations how to prepare traditional dishes, ensuring the transfer of culinary knowledge.
Support for Local Farmers and Markets
Farmers’ Training: Provide training and resources to local farmers to encourage sustainable farming practices and the cultivation of indigenous crops. Such indigenous crops like Ji mbuna, Ona, adu, anyu, etc are almost scarce in the local market.
Market Access: Facilitate access to local markets and promote the sale of locally grown produce and ingredients at affordable prices.
Incorporation into School Meals
Nutrition Standards: Develop and implement nutrition standards for school meals to prioritize locally sourced, healthy ingredients.
School Lunch Programs: Integrate local delicacies into school meal programs, ensuring that children are exposed to nutritious traditional foods from a young age. Most school children have neither heard of nor seen these local delicacies because their lunch packs are mostly conventional foods. This will in turn make them only desire or prepare for what they are used to later in life.
Restaurants and Culinary Tourism
Promote Local Restaurants: Encourage restaurants to incorporate local delicacies into their menus, highlighting the region’s culinary diversity. Individuals can take it upon themselves to build bush bars or local restaurants other than the conventional restaurants. This idea will help to create the availability of our local delicacies and thus improve its consumption.
Culinary Tourism Initiatives: Develop culinary tourism initiatives to attract visitors interested in experiencing Igbo cuisine and culture.
Environmental Sustainability
Support Organic Farming: Promote organic farming practices to reduce the use of pesticides and chemicals in agriculture.
Government and Policy Support
Policy Advocacy: Collaborate with local and regional governments to create policies that support the promotion of local delicacies and sustainable agriculture.
Research and Data Collection: Support research on the nutritional value of local foods and their impact on NCD prevention, providing data to inform policy decisions.
Community Involvement
Engage Community Leaders: Involve community leaders in promoting the importance of local delicacies and healthy eating.
Encourage Community Gardens: Encourage the establishment of community gardens to grow local ingredients collectively.
Conclusion
In the battle against non-communicable diseases, local delicacies offer a powerful tool that combines nutritional benefits and cultural significance. Implementing these strategies can harness the rich cultural heritage and culinary traditions to combat the surge in NCDs, while also fostering sustainable agriculture and preserving its unique food culture for generations to come. Encouraging the consumption of these foods not only promotes health but also helps preserve cultural heritage and support sustainable agricultural practices. We must recognize the value of local delicacies as a crucial path in combatting the surge in NCDs and ensuring the well-being of future generations.
Dietitian Obianuju A Orjiekwe - Ezenkwele
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