This article explores the significance of cultural foods in the context of nutrition, identity, and community health through the lens of South African dietician Mbali Pearl Tlhapi. Drawing from an episode of the Moulding Health Show, it delves into how cultural foods are often misunderstood or dismissed in modern health advice and highlights the importance of integrating heritage into nutritional counselling. With excerpts from the conversation, this article advocates for culturally sensitive dietary practices and positions our platform as a trusted source of expert-led health insights.
1. Introduction
In a world where modern diets often overshadow traditional wisdom, the voice of a professional like Mbali Pearl Tlhapi reminds us why cultural foods matter more than ever. In a recent episode of the Moulding Health Show, Mbali, a passionate dietician, shared powerful insights about the role of cultural foods in nutrition, identity, and health. Her message is clear: food is not just fuel—it is heritage, emotion, and a pathway to better health when approached mindfully.
As a platform committed to sharing expert insights from healthcare professionals, our discussion with Mbali highlights why practitioners like her—and the communities they serve—are reclaiming the narrative around cultural foods.
1.1 Reclaiming Cultural Foods: “You Can’t Take Away Someone’s Culture”
Cultural food refers to dishes and food-related customs that are deeply ingrained in a specific culture’s traditions, beliefs, and practices. These foods often reflect a group’s history, identity, and social norms, passed down through generations. They may represent regional cuisines, ethnic traditions, religious practices, or the impact of historical events like colonialism. Cultural foods are not just about sustenance; they are also about cultural expression and social cohesion.
Mbali’s passion for cultural foods is deeply personal and professional. As she explains, “People are told to stop eating certain foods because their sugars go too high or their BP goes too high. And I’m like, how is that related?”
She continues, “What everyone’s been told is that our cultural food is not healthy. And I’m like, no, no, no. You can’t take away someone’s culture and say it’s not healthy… Then someone now thinks there’s something wrong with their culture.”
This emotional and cultural connection to food is at the heart of her practice as a dietician. Rather than discouraging the use of traditional meals, Mbali educates her patients on how to retain those foods while making healthier preparation choices. “I am there to give information on how you can still keep your cultural beliefs and your systems and your eating patterns, but in a way that’s healthier for you.”
2. Background
The role of food in shaping individual and collective identities cannot be overstated. In many communities, particularly across South Africa, cultural foods are an integral part of rituals, social bonds, and historical memory. Unfortunately, these dishes are frequently misunderstood, labeled as unhealthy, and subsequently excluded from modern diets. Mbali Tlhapi, with her combined knowledge of science and culture, aims to change that. She notes, “You can’t take away someone’s culture and say it’s not healthy… Then someone now thinks there’s something wrong with their culture.”
This perspective forms the basis for her approach as a dietician—one that honours the past while adapting for present and future health needs.
3. Analysis
3.1 The Social Power of Food
One of the most striking observations from Mbali was how deeply cultural foods are tied to social rituals. “Any cultural thing that happens is always surrounded by food,” she notes. “It brings people together.”
This isn’t just a nostalgic reflection—it’s an important truth that health professionals must acknowledge. For example, if a patient feels their dietary advice forces them to avoid culturally significant meals, it can lead to feelings of isolation or cultural loss.
Mbali urges her fellow practitioners to take this into account: “You need to understand how you cook it. I sit with my patients and ask them, when you’re making your samp, how do you make it? How do you like it? What do you add on?”
This hands-on, respectful approach affirms cultural foods instead of labelling them as harmful or inferior.
3.2 Nutritional Value Hidden in Plain Sight
In today’s fast-paced society, the nutritional richness of cultural foods is often overlooked. Mbali is working to change that.
“Madumbes are amazing,” she says enthusiastically. “They’re high in fiber, high in nutrients. How can amadumbe be rural food when it’s so healthy?” She adds, “Even the connotation of rural food—you just think, how is it that these high-fiber, nutrient-dense foods are dismissed so easily?”
She references her growing LinkedIn series where she educates her audience on traditional starches like amadumbe, mealies, and sweet potatoes. These foods, which were once staples in many homes, have been dismissed in favor of more processed alternatives. According to Mbali, this shift has had a detrimental effect on public health.
“Our grandparents lived off the land. They were healthier, stronger, and had fewer hospital visits,” she says. “We need to stop associating traditional food with poverty and start recognizing it as nutrient-rich, healing food.”
3.3 Fusion, Innovation, and the Evolution of Culture
Mbali doesn’t just promote cultural foods—she champions their evolution.
She shares the story of a chef friend in Cape Town who’s making waves by turning traditional Zulu dishes into gourmet meals. “She takes samp and all the isijingi and transforms them into fine-dining experiences. Now, traditional foods are being served in Spain. That’s powerful.”
This type of innovation shows that cultural foods aren’t static—they can evolve, adapt, and be celebrated globally. “Now I can take amadumbe and make something beautiful out of it in the air fryer,” Mbali adds. “It’s about making what you love into something amazing.”
This outlook speaks to a broader trend where younger generations are blending heritage with modern cooking techniques. The result? A food culture that’s both deeply rooted and forward-thinking.
4. Insights
4.1 Health Beyond the Plate
While food is a central theme, Mbali is clear that health is multi-dimensional. “Good health is not just eating well or exercising. It’s your soul, your mind, and your body. It’s how you feel about your body, how you see yourself in the world.”
This holistic view influences how she works with patients. She explains that while a lot of health problems today are blamed on food, the real issue is often portion size, preparation methods, and mental health.
“It’s not that cultural foods are unhealthy,” she says. “It’s the excess oil, too much salt, and lack of balance that causes problems. Food should be enjoyed—it’s how you make it and how much you’re having that matters.”
4.2 The Case for Early Education
Mbali advocates for a future where nutrition education starts early. “I love chemistry, and food is chemistry,” she says. “If kids could understand that energy, vitamins, and nutrients are all tied to chemical processes, they would see food differently.”
Her hope is to contribute to educational initiatives that bring this scientific and cultural understanding to high school and even primary school students.
“Let’s not wait until people are 65 with diabetes to start explaining this,” she says. “If they had that knowledge earlier, they could’ve made better choices.”
4.3 Why Cultural Foods Matter Now More Than Ever
As healthcare providers, we have a responsibility to offer informed, empathetic, and culturally sensitive care. Mbali’s work demonstrates how a deeper appreciation for cultural foods can change lives—not by stripping diets down to clinical formulas, but by working within the rich, flavourful frameworks that people already know and love.
“Never look down on where you come from,” she concludes. “If I invite you to my home and give you food, I’m sharing a part of who I am.”
In a time when wellness trends can often feel disconnected or elitist, Mbali’s insights are a powerful reminder: health is not just about green smoothies and gym memberships. It’s about honouring your roots, embracing balance, and making intentional choices with the knowledge of both tradition and science.
As a trusted platform featuring healthcare professionals like Mbali Pearl Tlhapi, we’re proud to support a more inclusive, informed view of wellness—one where cultural foods are not a barrier to good health, but a foundation for it.
5. Conclusion
Cultural foods are not just about heritage—they’re about health, identity, and empowerment. Mbali Pearl Tlhapi’s message is clear: “Never be ashamed of where you grew up. Never look down on what you’re eating.” With thoughtful preparation and portion control, these foods can be both delicious and nutritious. This article reinforces the urgent need to change the narrative surrounding cultural foods, to honour their place in our lives, and to encourage healthcare professionals to adopt culturally sensitive approaches. As a trusted authority amplifying expert voices, we remain committed to bringing such vital insights to the forefront—empowering individuals and communities to embrace both their heritage and their health.
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