Food Habits of Tanzania

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Nutrition transition

"Nowadays there are a lot of pathways of getting food in Tanzania. Speaking of people living in rural settings, the major source of food is by self production in small farms which includes more or less foods which were consumed in the past with a slight modification."

"It is a matter of fact that people living in urban areas consume a very western diet. This diet pattern includes deep frying, a lot of "fast food" and junk food with the most common including chips, ice creams and cakes."

"The only difference to the western diet is the lower prevalence of main courses which are three to four throughout the industrial countries and far lower in Tanzania. A transition in the diet pattern is also reflected through the introduction of desserts and a high increase in the use of oil for cooking. The most common oils are cauliflower, peanut oil, blended oil or relatively cheap imported oil."(by Dr. Lillian Mwanri 2005)

Tanzania's staple foods of the past

Kilimanjaro area

• Cooked banana, maize and beans were the main staple foods. These foods were considered as "foods for the poor".
  
• Bananas (Yum) were dried in an unripe stage or after they have ripened which made it possible to store them for a lengthy period of time and it made them accessible during adverse times.
  
• Maize (corn), processed the kernels were dried and grinded or used in an unprocessed form.
  
• Sweet potatoes
  
• Yams
  
• Cow's blood was used raw or cooked and was a must for women who gave birth to replenish the lost blood. It also strengthened their bodies so that women were able to continue work in the house and on the fields again straight after they gave birth. Today, it is still practiced in some areas of Tanzania.
  
• Beef was used for trade. Women travelled to Masailand, mostly Arusha also beyond and exchanged dried bananas with dried beef. The dried beef was then hung up and stored above the kitchen stove and kept for dry seasons and periods of famine.
  
• "Free ranged chicken" was very popular. When a visitor came a child was asked to run after one and catch it to afterwards slaughter it for the meal. It is still widely practiced.

Tanzania's current staple foods

Kilimanjaro area

• Cooked banana, maize and beans
  
• Maize (corn) processed, where the kernels were dried and grinded or in an unprocessed form.
  
• Sweet potatoes
  
• Yams
  
• Cow's blood is used in some areas raw or cooked and is a must for women who give birth to replenish the lost blood. It also strengthens their bodies so that women are able to continue work in the house and on the fields again straight after they gave birth.
  
• Beef, mostly dried
  
• "Free ranged chicken"

  Alcohol
  

  "Nowadays, alcohol is consumed in large quantities throughout Tanzania, especially from people who consider themselves as affluent. The amount of beer/alcohol is not counted, all that is available during an evening is going to be finished even if it would be a whole box/crate of beers."(Dr. Lillian Mwanri 2005)

The traditional diet and the link to health

"The traditional diet consisted of food which was lean and used moderately because the eating behaviour was different from today. People were not extravagant with food and personal possessions and therefore reached quite a high longevity. Some people turned 120 years, although the most of the people did not know when they were born, the extrapolation of the events under which they were existed pointed out the final age. Furthermore especially women considering their high age worked hard and were very mobile and opened to learn."

"Non communicable diseases were very rare until 1989 as there was not much environmental degradation. Malaria and other communicable diseases were actually very rare by then and most people got first contacted with it when they went from rural areas into cities." (Dr. Lillian Mwanri 2005)

Source: Interview with Dr. Lillian Mwanri 2005 (Tanzania)
Communicable Disease Control Branch
Public Health & Clinical Coordination
Department of Health,, Australia
http://www.dh.sa.gov.au/pehs

A reflection of the past

Tanzania, one of the three countries of East Africa, is in a process of transition between traditional and modern lifestyles. The population of the developing country is dispersed by different ethnic, ecological and economical backgrounds. {Oniango, 1999) Early European travellers reported that the Africans had a good diet. A variety of healthy eating habits was observed, several indigenous green leafy vegetables were eaten and millet which is more nutritious compared to other grains was much more common.

The changes in food patterns have been examined by Allen (Allen, 1955), Burgess (Burgess, 1962), Latham (Latham, 1964) and Laurie (Laurie, 1954) and reported upon by the committee on nutrition in the colonial empire (Attems, 1969) and the ministry of health, Entebbe (Bell, 1955). Millet and sorghum were diminishing and got replaced by white maize and cassava. Instead of the wild green leaves more European vegetables were consumed. The traditionally thin porridge (made out cooking bananas or grain flour) named "Uji" for breakfast was more and more replaced by tea. Furthermore it could be noticed that more foods have been bought for consumption and that food taboos disappeared. (Allen, 1955; Burgess, 1962; Latham, 1964; Laurie et al., 1954)

 

References:
Oniango, R. K. (1999). "Food habits in Kenya: The effects of change and attendant methodological problems." Appetite 32: 93-96.
Allen, K. W. (1955). "The monotonous diet of the African." E.A. Med J 32: 95. Burgess, H. J. L. (1962). "Protein-calorie malnutrition in Uganda, II-Busoga District, III-Bukedi District, IV-Bugisu District, V-Ankole district." E.A. Med J 39.
Latham, M. C. (1964). "Malnutrition in East Africa." J. Trop. Med. Hyg. 67: 90.
Laurie, W. a. H. T. (1954). "A health survey in Kwimba District, Tanganyika." East African Medical Survey. Monograph, East African High Commission. No. 3.
Attems, M. G. (1969). The Shambala system of agriculture, (Usambara). Institute für Wirtschaftsforschung, München Afrika Studien, Weltforum Verlag München.: 179.
Bell, S. (1955). "The Ameru people of Kenya." J. Trop. Med. Hyg. 58: 223, 249, 281.

 

Created by Verena Raschke 2005 / Contact