Diversified Culinary Awareness: Spotlighting 3 Cultural Foods Across 3 Continents
By: Chisom Blessing Okoli, Ph.D., MS, Diversify Dietetics Intern
As a Nigerian-American, a week without my “fufu and soup” equates to a psychologically unsatisfied stomach (smiles). Does this apply to you too? Are there cultural foods you hold a strong connection to? Well, you are not alone.
When the word “culture” is mentioned, it gets instantly tied to behaviors, norms and traditions common to a particular population. Food is often overlooked as an integral element of culture. This has led to dominating promotion of hegemonic diets over cultural foods despite their rich nutritional contents.
Research has shown that culturally appropriate nutrition interventions ingrained in the traditions, food, history and identities of communities are more likely to ignite improved health outcomes among individuals of those communities. Therefore, cultural foods should be honored as a special piece of a community.
As RDNs, we are encouraged to apply cultural competence and humility in our work to help clients feel supported to achieve improved health milestones. Rather than neglect a client’s food tradition and impose unfamiliar foods,a supportive best practice is to offer guidance on:
Healthier cooking methods of cultural foods to align with client’s health needs. For example, skimming fat off animal broth before final meal preparation to reduce saturated fat content.
Moderation or reduction in the use of ingredients like salt and sugar based on general scientific recommendations.
To offer the best support to clients, RDNs should approach client meetings with an openness to learn. Additionally, reading about cultures and their indigenous foods can better prepare RDNs to adequately work with diverse populations when opportunities exist.
Celebrating the culinary diversity in the DD community, we will discuss three cultural foods across 3 continents of the world. One food example each from Asia (East Asia), Africa (West Africa) and North America (Caribbean) are highlighted with insights on preparations and nutritional value they offer for growth, development and healing of an individual.
1) Pajeon
Pronounced as “Pa jun”, this pan-fried pancake with crispy edges, soft and chewy center is a popular delight in Korean culture (East Asia). It is made from green onions/ scallions that are mixed into a thin, crepe-like batter. Some recipes include proteins like calamari and prawns for richer flavor and increased nutrient density.
Original recipe uses wheat flour which can be substituted for other flour types depending on individual preferences and health needs like in celiac disease management. Pajeon is a crowd-pleaser in East Asian cuisines that is served as an appetizer, snack or side dish along with a dipping sauce made from soy sauce, sesame oil, minced garlic, rice vinegar and other seasonings.
Its nutritional content includes:
Carbohydrate and fat for energy supply
Protein for tissue repair and muscle growth
Choline essential for brain and liver health
Selenium, an antioxidant for cell and thyroid health support
2) Jollof Rice
Photo source: Worldly Treat
Jollof rice is a favorite in many West African homes and parties. Cooked over low heat, this one pot dish produces an aromatic meal made from combining rice grains, tomatoes (a combo of fresh tomatoes and tomato paste), red chillis, onions, spices and broth. Country variations exist with its historical origin traced to Senegal. In some variations, cooked cowpea is added for a mild nutty flavor.
Due to the preparation time (~ 3 hours) and techniques required, this meal embodies “a labor of love” when offered. Animal-based broth and bouillon cubes are commonly used in jollof rice preparation but can be swapped for plant-based broth for a vegetarian or vegan diet. Whether you use home-made or store brand broth, this meal paired with fried meat, and vegetables might excite your taste buds as a main meal for lunch or dinner.
A portion of jollof rice provides:
Complex carbohydrate for energy
Lycopene, an antioxidant found in tomatoes to protect cell health against free-radicals
Potassium and phosphorus for the support of heart and bone health.
3) Sorrel Drink
Photo Source: Serious Eats / Vicky Wasik
The sorrel drink is a popular Caribbean non-alcoholic drink made from boiling dried hibiscus leaves (sorrel), ginger, cloves, and crushed Allspice in water. The boiled mixture is then strained to achieve a fragrant red-purple low residue drink that is sweetened with sugar to taste.
Best consumed chilled, modern preparation involves a substitution of the dried sorrel leaves for pre-packaged dried hibiscus tea bags for hydration. Sorrel drink is also consumed in West Africa and popularly known as “Zobo” in that part of the world.
According to research, the nutritional content of sorrel include:
Minerals: Sorrel contains phosphorus, manganese, potassium, calcium and iron that offer micronutrient functionalities to support energy production;cell regulation; and, heart and bone health
Antioxidants. Sorrel offers a spectrum of antioxidative properties to fight against inflammation, thanks to its Vitamin C, Vitamin E and flavonoid composition.
Additionally, a published scoping review shows sorrels as a promising antihypertensive remedy for cardiovascular health. However, careful attention should be paid to the amount of sweetener used in its preparation to avoid excess added sugar consumption and maximize the nutritional benefit it offers.
Conclusion
In summary, the highlighted foods above demonstrate the relevance of cultural foods to nourish and support a healthy lifestyle. Although not an exhaustive list of meals found in these regions of the world, these examples offer appreciation for the culinary diversity that connects us all. For more detailed information on their recipes, please click on the following highlighted links ( Pajeon, Jollof Rice, and Sorrel drink ).
Have you tried any of these foods,and which other cultural dishes should be highlighted in future blog posts?
References
1) Ikeda JP, Pham L, Nguyen KP, Mitchell RA. Culturally relevant nutrition education improves dietary quality among WIC-eligible Vietnamese immigrants. J Nutr Educ Behav. 2002;34(3):151-158. doi:10.1016/s1499-4046(06)60084-5
2) Salami SO, Afolayan AJ. Evaluation of nutritional and elemental compositions of green and red cultivars of roselle: Hibiscus sabdariffa L. Sci Rep. 2021;11(1):1030. Published 2021 Jan 13. doi:10.1038/s41598-020-80433-8
3) Montalvo-González E, Villagrán Z, González-Torres S, et al. Physiological Effects and Human Health Benefits of Hibiscus sabdariffa: A Review of Clinical Trials. Pharmaceuticals (Basel). 2022;15(4):464. Published 2022 Apr 12. doi:10.3390/ph15040464