Exploring the health benefits and risks of butter in Somali cuisine
By Abdimalik Hajir |
Once an essential ingredient in Somali cuisine, butter has undergone a transformation in recent times, with alternatives like white oil, malt, and olives gaining popularity.
Once an essential ingredient in Somali cuisine, butter has undergone a transformation in recent times, with alternatives like white oil, malt, and olives gaining popularity.
While cow and goat butter remain prevalent in many parts of Somalia and other regions, a shift away from its excessive consumption is emerging due to health concerns associated with its high wax content.
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Traditionally, animal butter has held a significant place in Somali households, particularly in rural areas, often used to enhance the flavor of various dishes. The most common varieties are produced from goat and cow milk in Somalia.
There are two main types: smooth butter without additives and oiled butter for extended use. Nutrition experts, such as Professor Mary Isse Omar from the Red Sea University in Bosaso, acknowledge the benefits of butter, including essential vitamins A, K, and D.
These vitamins play crucial roles in preventing diseases such as lung and prostate cancer, improving vision, and promoting skin health. However, alongside these benefits, butter contains certain types of fats that pose health risks, including elevated cholesterol levels and potential damage to blood vessels. As dietary preferences evolve, Somalis are reconsidering their reliance on traditional butter, weighing its advantages and drawbacks in pursuit of healthier choices.
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