Dolli, Magi nokoss, Jumbo, Maggi, Joker, Adja, Jongué, Tak, Mami, Khadija, Dior, Tem, all the broths used by the Senegalese cook to make the difference in his pot. It is a plate of silent chronic diseases that it serves...
Would the Senegalese dish have become a real poison for the lambda citizen? The response is flowing from source to the resurgence of non-communicable diseases. Life expectancy in Senegal has also taken a hell of a blow.
Nowadays, the traditional, well-seasoned meal would present culinary tastes that are often more exquisite than those of our mammys. Senegalese women who love good taste have the art of putting spicy on the plate. All kinds of ingredients go into the pot, which is becoming increasingly depleted in nutritional values and enriched with salt and calories. When flavor enhancers get into it, you just have to expect an explosive... cocktail. Many point the index finger at the stove: the poison is on the plate.
Senegalese women are accused of putting too many culinary additives in the pot to sharpen their appetite, denaturing the “thiébou dieune” which was originally a protein-rich dish. Tomato powder and more than a dozen broths are put to the active ingredients. “The upsurge in diseases such as diabetes and high blood pressure is caused by our women who are slowly killing us with their toxic substances. We are all sick because of them. They only seek to shorten the lives of men... “, emphasizes, an ironic strand, an old man who stands on his 70 banks, met at the Marc Sankalé Diabetology Center.
He called on the authorities to bring Senegalese women back to their senegalese misuse of this broths armada present on the Senegalese market. He is not the only one. The third age remembers, with nostalgia, recipes of all kinds and without artifice of yesteryear. “In our time, we were shining with health. We were in great shape because we ate healthy. The diet was better.” At all organic!
“Broth solves an economic problem. They give the illusion of taste”
Other times, other realities. The economic crisis gave a boost to the housewife's basket. Today, according to Ms Salimata Wade, an academic, who is also responsible for the “Compagnie du bien manger”, which brings together nutritionists, dieticians and health specialists, Senegal is hostage to a high blood pressure epidemic. “Even Senegalese young people are hypertensive,” she notes. This is because of a diet that is too rich in salts. Ms Salimata Wade fears that this situation will worsen, due to the decline in the purchasing power of Senegalese. “This is a societal problem. The structure of the budget is no longer the same. Meals are split, huge loads and the cost of living very high ".
When it looks at Senegalese's eating habits, it is to detect that the evil is of an economic dimension. Ms. Salimata Wade to explain herself. “In the past,” she said, “our moms used to put enough meat, fresh tomatoes, fresh vegetables and ingredients in the pot. It is not because of fashion that women are increasingly resorting to culinary additives nowadays. Broths regulate an economic dimension. They give the illusion of taste. From a taste point of view, it gives appetite.”
“Reeducate Senegalese and teach them how to eat healthy”
To support her thesis, the researcher gives an example of the untenable equation of the Senegalese housewife who has a meager budget. “It's not easy with a meager sum to prepare rice for more than 15 people with a kilogram of meat or little fish. Everything is expensive at the market. Sardines that sold at 50f per piece are now traded at 500f, the kg of kethiah costs 1200 CFA francs, and one kg of fresh tomatoes is sold at 600. They often do not have a choice,” she explains.
To solve a difficult equation, the housewife does not go in four ways. It flaps on the multiple broths that give the taste of fish, tomato, spices, meat or vegetables. All you have to do is pay a maximum of 200f to get as many flavours. And the turn is played even if the consequences are disastrous, with chronic and silent diseases. In addition, according to researcher Salimata Wade, “there is too much salt in our diet. We like what is saturated with fat and salt. “
But for the academic, dying the abscess requires tackling the synthetics that flood the Senegalese market. Broths are not, for this purpose, isolated cases. “We don't drink juice anymore, for example, but only flavourings that are chemicals”. With the continuous day system, sandwiches, popular at noon, are made with a high content of mayonnaise, mustard, ketchup, which are equally harmful to health.
As a solution, Ms. Salimata Wade advocates the return of the meal together with the family. “We don't have an ideal diet to offer, that doesn't exist. We need to start from what people have to change their eating habits, taking into account economic data. Senegalese must be re-educated and taught them how to eat healthy.”