By Kundai Marunya

COLONIALISM seriously undermined African traditional foods, pushing the continent, Zimbabwe included, towards unhealthy fast foods which have led to a steep rise in chronic diseases, such as diabetes, obesity, cardiovascular and kidney, dental cavities not to mention colon cancer.
“I have noticed a rise in the popularity of fast foods that will definitely lead to a health
crisis of unimaginable pro- portions in the near future,” says food scientist Geraldine Dube.
“If it remains uncontrolled, the fast- food industry will cost Government and the health sector much more that the financial benefits we are currently enjoying.
“We are breeding a generation of Zimbabweans who are susceptible to all kinds of chronic diseases.”
From the deep-fried chicken and chips, to processed meat in the form of hamburgers, hot dogs and polony, refined foods have flooded the market. And to make matters worse, they are available at very affordable prices.
They are available in both the super- markets and on street corners where informal traders are doing brisk trade.
Refined food options are often romanticised through carefully worded adverts on various media platforms, to the extent that they are now consumed not for dietary reasons but simply to boost one’s social status.
Besides fast foods, most foods being passed off as healthy options have long been compromised in their production processes.

Most contemporary crops have been genetically modified for fast growth, to increase sizes, boost yields, increase disease resistance and to grow in ad- verse weather conditions as a result of climate change.
A number of hybrid varieties keep on emerging and marketed as being more mutrious that those grown organically.
Also on the rise are pesticides and insecticides that have been attributed to ballooning cancer cases — and deaths — in Zimbabwe.
“One needs to know where the food is coming from to know whether it is as healthy as perceived or whether it is grown under the right conditions,” says Dube.
“That’s why we are encouraging people to consume traditional foods; they are the best option health- wise.”
Traditional food consumption has been under the spotlight in the recent years, thanks to First Lady Dr Auxillia Mnangagwa whose dedication to reviving its popularity has been making headlines both at
home and abroad.
On the local scene, Dr Mnangagwa has taken her traditional food competitions to all provinces,bring- ing the best of Zimbabwean food to the table.
At a time, the world is grappling with the effects of climate change characterised by long dry
spells and low rainfall in some countries, Dr Mnangagwa broke new ground by promoting the cultivation of traditional grains like sorghum, rapoko and millet which thrive in adverse weather conditions.
The drive commenced by providing inputs to wives of traditional chiefs and headmen, cascading down to the rest of the populace.
Traditional grains not only boast high nutritional values but offer countless health benefits.
Her stance to promote the consumption of the small grains and a variety of indigenous foods which grow without husbandry for the benefit of mankind, has earned Dr Mnangagwa standing ovations at
various fora, including the Global First Ladies’ Academy in New York, US, where she was applauded for her efforts last year.
Her pioneering efforts were not lost on Dr Mnangagwa’s fellow First Ladies, including the then Organisation of African First Ladies for Development (OAFLAD) president, Monica Geingob, of Namibia, who is on record as saying:
“The other First Lady who strikes me is from Zimbabwe. First Lady Dr Auxilia Mnangagwa has a programme on nutrition, which is particularly important for pregnant mothers. It is about educating people on the nutritional value of traditional grains and other indigenous foods. What that means is rather than telling people that you need to get a balanced diet by eating some things that aren’t available in [their] countries, she is reminding people of the nutritional value of food that is available and healthy. She is teaching people that they can have nutritious meals from what they have . . .
This programme by Dr Mnangagwa I like it be- because it has regional implications, and it is something I would like Namibia to do, something that will also work in Malawi, Gambia, Kenya and other African countries because we are the same.”
Advocacy for healthy traditional foods is steadily translating into dietary consciousness
throughout the country.
A continuation in this trajectory could see Zimbabwe reclaiming its traditional foods by ditching the unhealthy exotic options that are being foisted onto the market.
The rise in popularity of traditional food outlets such as Gava’s and Garwe Restaurant in Harare,and others that are sprouting elsewhere is a positive indicator that a healthy diet is
achievable.
There is, however, need to boost acceptance of tra- ditional foods, especially in urban households, where Western dishes are taking centre stage.
“Our traditional foods are nutritious and packed with health benefits,” said Promentra Zimbabwe executive chairperson Beaven Tendayi Munyengeterwa.
“Traditionally, we did not have cancer and stomach acids because our digestive system was tailored to the traditional foods we consumed.
“Our foods also acted as medicines that protected our forebearers from various ailments. It’s trite but true that if we go back to our traditional foods, a healthy nation is assured.”
Prometra Zimbabwe is part of an international net- work that promotes traditional medicine,
indigenous knowledge systems (IKS) and the preservation of the environment.
The organisation’s vision is to promote a healthy society driven by hunhu/ubuntu as well as respect for traditional values and culture.
“We have observed our children’s lack of interest in traditional foods which they despise in favour of fast foods,” lamented Munyengeterwa.
“They see eating nhopi or mangai as something primitive, so we hope our government can reach out to our children through the school system and educate them on the need to rediscover our traditional
foods.
“Despising one’s traditional foods is tantamount to despising one’s identity and tradition. As an organization, we are embarking on an innovative project designed to promote the consumption of traditional foods.
“The Ministry of Health and Child Care, for its part, should engage mothers through community and village health workers to encourage the consumption of
al foods by new-born babies in place of processed foods.”