(HOLD) Are traditional fermented foods making a comeback, or is it just another trend?
Research also suggests that fermentation enhances the nutritional value of foods by breaking down complex nutrients.
With lifestyle diseases like diabetes and hypertension on the rise, many Kenyans are moving away from processed foods and embracing natural alternatives.
Whether you are enjoying a warm bowl of porridge (uji) or a refreshing sip of mursik, incorporating fermented foods into daily meals is a step towards better health.
In the past, different communities relied on fermentation and other methods to store foods for months. Today, many people are turning to these traditional methods of preservation to save money as well as improve their gut and overall health.
According to the World Health Organisation, fermented foods are rich in beneficial bacteria, commonly known as probiotics, which promote gut health, digestion, and immunity.
A healthy gut is linked to better overall well-being.
Fermented foods are free from artificial additives, making them a good option for those avoiding processed meals.
Foods like mukimo ya gathogoro (fermented pumpkin leaves with mashed potatoes) and togotia (fermented beans), uji wa wimbi (fermented millet porridge), fermented cabbage and carrots (sauerkraut), fermented cassava (kimanga), fermented milk (mursik), kombucha, fermented honey water (uki wa kugoja), and fermented fish (omboga) are some of the traditional foods making a comeback.
Research also suggests that fermentation enhances the nutritional value of foods by breaking down complex nutrients.
This makes them easier to absorb. For example, fermented millet porridge is best introduced to babies that are weaning because it is packed with iron, calcium, and vitamin B, which helps fight anaemia.
Researchers have found that eating fermented vegetables like kale kimchi boosts fibre and antioxidants, which help protect the body against inflammation and diseases.
This movement has also seen restaurants and hotels now incorporating fermented dishes into their menus.
Therefore, fermented foods are more than just a trend or a nostalgic taste from the past; they are a powerhouse of a healthy nation.
So, next time you sip your uji, remember, you are not just eating; you are nourishing your body with centuries of wisdom.
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