Why do our African foods rarely show up in wellness spaces — unless they’re rebranded and sold back to us?

In South Africa (and across the continent), meals like pap, breyani, chakalaka, stews, and morogo have nourished generations. They are full of nutrients, stories, and cultural meaning. Yet, they are often labelled as "too oily," "too starchy," or simply "unhealthy" by dominant wellness narratives rooted in Western ideals.

When we talk about “clean eating” or “superfoods,” we often see quinoa, kale, and olive oil. But where is cassava? Where is sorghum? Where is amadumbe?

The absence of African foods in nutrition research and wellness branding isn’t just a gap — it’s a form of cultural erasure.

Food is not just about calouries. It’s about culture, memory, resilience, and community.

As professionals in health, research, wellness, and policy, we need to ask:

• Who decides what counts as “healthy”?

  
  

• What kinds of foods get researched, praised, and promoted?

  
  

• How do we build more inclusive, culturally aware wellness frameworks?

African foods are not inferior. They are worthy of respect, study, and celebration.

It’s time we reclaimed the plate — in every boardroom, lab, classroom, and digital campaign.

Let’s decolonise wellness.

💬 I’d love to hear from you: What traditional meal from your culture do you think deserves more respect in health and nutrition spaces?