Why should Africans abandon one of their favorite dishes?

The Zambian Vice President has called for a radical change in the country's eating habits, saying people should get rid of their staple food, maize meal, for more nutritious foods – a proposal that equates to saying to Italians that Stop eating pasta.

Cornmeal is extremely popular in much of southern and eastern Africa. Studies have shown that sub-Saharan Africa consumes 21% of the maize produced worldwide.

Zambian Vice President Inonge Wina's appeal for a dietary change comes at a time when parts of her country and some neighboring states are hit by low rainfall and food shortage – a problem recurrent caused in part by climate change.

The crisis has led 1.7 million Zambians – or 18 percent of the population – to severe food insecurity, and about 40 percent of children under five are stunted, according to the ReliefWeb news portal. , linked to the UN.

To combat this problem, Ms. Wina said that people had to change their diet by eating more millet, sorghum, cbadava and sweet potatoes.

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"The gradual replacement of corn-based dishes is good for the country, as more nutritious foods will have room at our tables," she said, quoted by Daily Mail's daily news website.

"The shift to more nutritious foods is one of the inexpensive and effective ways to combat stunting and malnutrition in the country," said Ms Wina.

But she faces a formidable challenge to change her eating habits.

Many people eat corn two or three times a day. Some say that they did not eat until they ate corn, called nshima in Zambia, nsima in Malawi, sadza in Zimbabwe, daddy or dad in South Africa. and in Lesotho, and Uganda in Kenya.

Resistance to new dishes

The corn flour is boiled with water and a little salt is added. It is then folded into the desired texture, making it a fast, cheap and easy dish.

It can also be fermented and served for breakfast as porridge, or cooked in a denser form for lunch and dinner, when it is often served with meat, vegetable stews and fermented milk.

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Clifford Chirwa, a fourth-year student at the University of Zambia, said he doubted the government could get people to eat less.

"This is not possible because each crop has a specific food that is considered a staple, just like you have jollof rice in Nigeria, the nshima is typically Zambian," he told reporters. BBC.

Olipa Lungu, who runs a restaurant in a bustling market in the capital, Lusaka, said her efforts to change the menu had failed.

"Nshima stands out, the only food that people like is crisps, but even those that I only prepare when there is a special order," she said.

Government grants

But Wina's proposal was supported by the National Union of Peasants of Zambia (ZNFU).

"With the advent of climate change, we need to start looking at different food options, we are too dependent on maize, but we are growing crops such as sorghum, rice and millet," he said. told the BBC, ZNFU spokesman.

"We rarely eat other foods, I think our culinary tastes should change, and that's the right choice for the vice president," he added.

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Some nutritionists say that maize flour sold in supermarkets is highly processed and that it lacks nutrients, which are essential for the health of our skin, hair and brain.

When eaten in its original form, corn contains nutrients such as vitamin A, vitamin C, iron and fiber, but all benefits are lost if treated too much, it is said.

Cornmeal is popular, especially in poor families, as it is often subsidized by governments, the South African dietitian Thandolwakhe Msomi told BBC.

"So, if you plan to introduce other grains and make them a staple in the houses, we would need similar interventions from the power," he said. she adds.

A nshima recipe for a family of five

Courtesy of Kennedy Gondwe of the BBC in Zambia

• Pour about two liters of water into a saucepan
• Let it boil almost
• Throw five handfuls of corn flour
• Stir with the help of a wooden spoon until the corn flour mixes well with water
• Allow to thicken until the mixture begins to bubble
• Bake about 10 minutes over medium heat
• Then add five more handfuls of cornmeal stirring continuously
• At this point, I prefer to sprinkle a little cbadava flour to add a little more nutrition and aroma
• When the mixture reaches the desired thickness, cover the pot and turn off the stove
• After about two minutes, remove it and enjoy

To go with: T-bone steak, boiled beans and okra

Unlike many other countries in South Africa, processed maize flour is enriched with vitamins and minerals – all producers are legally required to add nutrients such as vitamins A and B to enhance its benefits for health.

"The most modern grain is a steel floor.It does not contain the nucleus of the nucleus and that's where the nutrients are," Ms. Msomi said.

"If we mold the whole kernel, we would have more carbohydrates, proteins and energy-producing fibers, which we do not even find in the enriched variants of corn flour," he said. she said.

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Yellow corn also contains more nutrients than white corn, but "unfortunately, we have been conditioned to believe that the coarse yellow type is intended for the less affluent," added the nutritionist.

In the case of sorghum and pearl millet, Msomi said that it was "high energy" grains containing carbohydrates, protein and low fat.

In addition, they are rich in vitamins A and B, rich in calcium, iron and zinc, and also contain potbadium, phosphorus, magnesium, copper and manganese. Sorghum is also gluten free.

What do vitamins and minerals do?

Vitamin A is vital for a good view

Vitamin B1 Helps release the energy of carbohydrates

Vitamin C Helps prevent disease and make bones

The iron is necessary to carry oxygen in the blood

Calcium strengthens bones and teeth

Zinc helps heal wounds

"At a time when we are focusing on climate change and its effects on food security, these cereals are said to be robust and able to withstand harsher climates," Ms. Msomi said.

"People have learned how to grow corn even at home, and they can learn how to grow other grains," she added.

Sorghum porridge, do you like it?

* Additional report by Kennedy Gondwe in Lusaka