Tanzanian Diet Expert

They eat grain, a lot of grain. I remember I used to, in the morning for breakfast, used to have a millet porridge and sorghum porridge as well. We used to take for lunch a banana with beans. and all other types of grain like cowpea mixed with banana, taro roots. We have a local name here we call magimbi. And milk. And this milk is not necessary fresh milk. It's cultured milk, fermented milk.

We call it in Swahili maziwa ya mugando. A lot of vegetables in every meal are used to have vegetables. These are always green vegetables, like the taro roots, and they're used to mix them in the food. In whatever food we eat, we use that one.

I grew up, I used to go every weekend, I used to go to my grandma for three days during weekends and during holidays. The fermented food that we use to take is taro roots. They put milk in the calabash. Then they put something like smoky thing to make it sour. And then after three days, it is fermented and then we mix it with porridge.

I remember I told you in the breakfast you used to have porridge. They mix it with the cultured milk. then life goes on. That is how we used to have here.

Not really. I wish you could see me. I'm going 60 now. Yeah, I still play my soccer. I still play my soccer. I train the youth. And you can imagine, I run with them in the pitch under 17, and I'm still strong. One secret is I've not been drained by Western type of food. I still eat the local food. If you come to my house, I don't eat a lot of Western kind of food. I still eat the taro root.

I eat my banana. I'm trying to maintain the healthy food that I grew up with.

In the morning for breakfast, used to have a millet porridge and sorghum porridge as well. For lunch, a banana with beans.