By Emmanuel Urhiofe – In the last few years, there has been a sea change in African dietary habits, thanks to the myriad of fast foods shops that have continued to mushroom in most high streets in Africa and in Western Europe. It is fair to argue that traditional African dishes have gradually disappeared from our menu.
Many Africans have literally lost the ability to prepare these dishes. In the Igbo community in Africa, the traditional cooking is plant based. Nena Ubani who is also called Duchess Nena, a prodigious researcher in the Igbo based cuisine has come up with what can be regarded as a ground-breaking book in Igbo plant-based cooking. Titled Igbo Vegan, the book, which was launched on November 30, 2021, highlights various delicious dishes in the traditional Igbo community in southern Nigeria, which has been neglected over the years.
The author enunciated the idea of a vegetarian society where people should shy away from eating meat. In the forward to the 166-page book, Nena said she found herself switching to plant- based products after she became sick, and all kinds of allopathic medicine were offered to her as medication to manage the symptoms. The book is illustrated with beautiful photos of various Igbo dishes which are also contemporaneous with the larger Nigerian society. In page 7, she maintained that ‘nutrition has become the cornerstone of maintaining good health.’
She wrote: “Different types of healthy dietary patterns are highly encouraged in order to foster good health such as Mediterranean, paleo, vegans etc.” The researcher delved into history by stating that the Igbo pre-colonial society was predominantly plant-based. According to Nena, who is a UK based vegan, Master Herbalist, and founder of Uzilca.com, – UK’s first African Vegan Online Store, food in the Igbo society was seen as medicine which can be used for the treatment of different ailments.
Different kinds of dishes were highlighted in beautiful colours. Among these are Herbs and Spices such as Uda Achi, Ehuru Ouse Oji, Oha, Ughughoro leaves/gourd, etc. soups include Ofe Owerri, Ofe Ogbono, Ofe Oha, Ofe Onugbo, Ofe Egusi. There are also yam recipes such as pounded yam Nri Asuruasu), vegetable yam (Ji Agworoagwo), mixed yam and Oil beans (Ji Agbugbo). Others are cassava dishes such as Akpu, Abacha, Garri, boiled cassava; Nkwobi (African Salad), Akpurakpu Egusi (savoury Egusi Cake), Okwa/Ose Oji (Spicy peanut butter) and Ihe Ndori (vegetable sauce).
Overall, the book is a must-read for all Africans who desire to feel the innate benefits of plant-based foods, which are not only delicious, but can help the healing process for many ailments, which are defying medication.
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