Written by Prof. Mannixs E. Paul, PhD, FCFIP, FCIML, FCECFI, FFAR
Time to Rethink What We Put on Our Plates in Nigeria
Step into any kitchen in Nigeria, whether in the bustling city or the serene countryside, and you’ll likely spot Maggi cubes and salt standing proudly next to the cooking pot. These culinary companions have become so ingrained in our cooking routines that it’s hard to imagine a meal without their flavorful touch. But amidst this culinary tradition, we must pause and ponder: what toll do these ingredients take on our health?
It’s high time we engage in a candid dialogue prioritizing health over habit. We must shift our mindsets about cooking and start making conscious choices that benefit our well-being.
The Fast Lane to Flavor—and Its Consequences
We now live in a time when speed and convenience dictate much of our lives, even in the kitchen. With tight schedules and growing demands, we want quick, tasty, and filling food. That’s where seasoning cubes like Maggi come in; they offer instant flavor and turn a basic dish into something rich and savory with just a few crumbles.
But that flavor boost comes at a price—one our bodies quietly pay over time.
These seasoning cubes are packed with sodium and monosodium glutamate (MSG), dramatically increasing sodium levels in our meals when combined with regular table salt. And this overload doesn’t come without consequences.
What’s The Real Harm
Let’s strip away the technical jargon and speak plainly. Sodium, in moderation, is essential. But too much of it—and that’s exactly what we’re consuming—puts the body under severe strain. Here’s how:
High Blood Pressure (Hypertension):
Nigeria is witnessing a rise in hypertension, even among young people. Many don’t know it, but excess sodium is one of the leading causes. It creeps in silently and often goes unnoticed until it leads to a stroke or heart complication.
Kidney Damage:
The kidneys are like natural filters. But they wear down when they work overtime to flush out excess salt and chemicals. This can lead to kidney failure—an increasingly common diagnosis in our hospitals.
Heart Issues:
A heart constantly under pressure from poor dietary choices will eventually struggle. Think of it like a generator running nonstop without rest or servicing—it won’t last long.
Loss of Natural Taste:
Over time, we begin to forget food’s authentic, natural taste. Our palates become so used to artificial flavoring that a simple, wholesome dish feels ‘tasteless’ unless it’s heavily seasoned with cubes and salt.
A “Culture That Applauds the Wrong Taste”
We’ve also developed a troubling food culture that rewards flavor above all else, no matter where it comes from. Sadly, we’ve traded our local ingredients’ rich, organic flavors for processed shortcuts.
Today, young people boil noodles with multiple seasoning sachets every day. We see homes where stew isn’t complete without four cubes of Maggi and an extra sprinkle of salt. It’s not just about taste anymore; it’s addiction, and it’s dangerous.
We’ve become blind to the beauty of our traditional ingredients, many of which are flavorful and nourishing. Why chase artificial taste when nature has already blessed us with so much?
What Can We Do? Healthier Options That Taste Just as Good
We’re not asking anyone to stop enjoying their food. But we can start making health-conscious choices without sacrificing taste. Here are tried-and-true alternatives rooted in Nigerian culinary heritage:
1. Locust Beans (Iru or Ogiri)
Locust beans, a staple in our grandparents’ kitchens, add a deep, natural flavor to soups and stews. They also support digestion and are rich in nutrients.
2. Crayfish and Dry Fish
Crayfish enhance the taste of any dish while providing natural protein. It’s a safer and healthier alternative to processed flavoring.
3. Fresh Spices and Herbs
Garlic, ginger, scent leaf (nchuanwu), curry leaf, bay leaf, and thyme do more than add flavor. They boost immunity, help fight infections, and support general well-being.
4. Homemade Seasoning Powder
Why not make your own “cube” at home? Blend dried garlic, ginger, onions, pepper, and parsley. Store and use it just like you would Maggi—only this time, it’s 100% natural and preservative-free.
5. Tomato, Onion, and Pepper Base
When properly sautéed, this classic mix provides all the richness your soup or stew needs. The proper technique makes all the difference—no cubes required.
Let’s Be Real With Ourselves
No one is saying that using Maggi occasionally will ruin your health. The real problem is how frequently and heavily we rely on it, alongside salt, in nearly every meal. Over time, this habit silently damages our health, and most people don’t even realize it until it’s too late.
The irony is that we are trading good health for a temporary taste. We can’t afford to keep making that trade.
It’s time to recalibrate our taste preferences, rediscover our culinary heritage, and return to the home’s nourishing, healing, and satisfying flavors.
Final Word: Cooking With Intention
Cooking is an act of love—an expression of care we offer our families and communities. But real love doesn’t harm. It heals, nourishes, and strengthens. Let’s be intentional about what we put on our plates. Let’s choose wellness over habit and health over convenience.
We owe it to ourselves—and to the generation coming behind us. With each meal we prepare, we have the power to rewrite the narrative of our health. The change starts with us.
Courtesy of MEFoundation