Black people have a higher risk for chronic conditions like heart disease and diabetes.
Eating these African Heritage Diet foods can help you reduce the risk of these conditions.
Many of us know someone living with a chronic health condition, or are living with one ourselves.
Photo: Tambra Stevenson
This eating pattern is primarily plant-based, paired with fish, seafood and just a little meat.
It has fueled people with nutrients and helped generations thrive.
However, adopting the African Heritage Diet can help reduce the risk of such health conditions.
Like many whole grains, teff has a nutty flavor, leaning toward hazelnut, more specifically.
Depending on the consistency you’re looking for, teff takes 8 to 20 minutes to cook.
It also lends itself to sweeter preparations, such as in our Slow-Cooker Overnight Fonio Porridge.
Fonio also contains plant phenols that protect your cells from oxidative damage and stress.
Leafy Greens
There are manyleafy greensthat are foundational to the African Heritage Diet.
These greens can be added to soups and stews or sauteed with peppers and onions.
The fiber found in leafy greenssupports a healthy gut, feeding the good bacteria in your digestive tract.
The slightly tart drink often has ginger, spices, citrus and pineapple added for a full flavor.
Recipe to Try:Strawberry-Hibiscus Agua Fresca
4.
Plantains
Plantains have been a staple crop for millions of people for thousands of years.
Similar to bananas but much larger, plantains also grow in tropical climates.
Plantains arepacked with nutrients, such as vitamins A and C, dietary fiber and antioxidants.
These nutrients are well known for their health-promoting properties.
Baobab Fruit
The baobab fruit grows on the baobab tree found throughout Africa.
The dry white pulp of the fruit has a sweet citrus flavor.
In the U.S., it is mostly available as baobab powder.
Baobab is a tasty addition to juice, yogurt, porridge or even baked goods.
Anyone can enjoy the health benefits of the African Heritage Diet, regardless of their heritage.
