While the West consumes raw oysters and rare steak, African foods are still labelled as dangerous

Around the globe, discussions about traditional foods are becoming more vibrant as people examine their health, safety, and environmental effects. However, scholars argue that the way some cuisines are depicted often reveals underlying cultural biases. Controversies such as the suspicion surrounding Monosodium Glutamate (MSG) in China and the worldwide criticism of Palm Oil exemplify how food traditions can be stigmatised. Now, similar narratives are shaping conversations about African foods worldwide.

MSG, a flavour enhancer linked to the savoury umami taste, has played a key role in East Asian cuisine for generations. Yet in 1968, a letter published in the New England Journal of Medicine brought attention to a phenomenon called Chinese Restaurant Syndrome, describing  symptoms such as headaches after eating Chinese food.

Although there was never conclusive scientific proof, the claim about MSG spread swiftly through media outlets and public conversations. Chinese restaurants across Western countries faced mounting pressure to advertise “No MSG,” which deepened the negative stereotypes surrounding Chinese cuisine.

Regulatory agencies such as the U.S. Food and Drug Administration and the World Health Organisation have repeatedly affirmed that MSG is safe for most people when consumed in normal amounts. Despite this, the stigma persisted for decades.

Food historians highlight this episode as a clear example of how unfamiliar culinary practices can quickly become linked to danger, even when scientific evidence is lacking.

A similar dynamic unfolds in debates over palm oil. Throughout West and Central Africa, countries like Nigeria, Ghana, and Cameroon, this versatile ingredient has been a staple for centuries, enriching soups, stews, and sauces. Packed with vitamin A and antioxidants, it plays a vital role in traditional dishes and serves as a crucial source of income for millions of small-scale farmers.

Yet, global conversations increasingly spotlight the environmental impact of palm oil, focusing on industrial plantations in places like Indonesia and Malaysia. Environmental organisations such as the World Wide Fund for Nature have raised concerns about deforestation and biodiversity loss associated with these large-scale operations.

While these worries are valid, the debate often fails to differentiate between massive industrial plantations and the smaller, traditional farms common in Africa. This oversight can unfairly stigmatise the ingredient, shaping negative perceptions of cuisines that celebrate it.

Researchers highlight that these examples shed light on why certain African foods are sometimes portrayed negatively in international media. Traditional diets across Africa feature ingredients like fermented grains, leafy stews, organ meats, and edible insects—foods that hold deep cultural significance and offer nutritional benefits. Many of these foods are adapted to local ecosystems, demonstrating sustainable ways for communities to nourish themselves. However, in global reports, they are often labelled as unusual, exotic, or even risky. Food anthropologists point out that this framing reflects a broader bias: foods common in Western cultures, such as raw oysters or rare beef, rarely face the same level of scrutiny, despite posing their own health risks.

Organisations such as the Food and Agriculture Organisation emphasise that traditional food systems are vital for tackling global food security and sustainability challenges. Experts highlight that the lessons from the MSG controversy and the palm oil debate underscore the need to distinguish genuine concerns, such as environmental impact and food safety, from cultural biases. As interest in diverse cuisines grows worldwide, many researchers advocate for a more nuanced appreciation of African food traditions, honouring their history, nutritional benefits, and significance to local economies, rather than dismissing them with stereotypes.

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