A new study lead by Fumiaki Imamura (MRC Epidemiology Unit) has revealed that African countries such as Chad and Sierra Leone have some of the healthiest diets in the world, while the people in European countries including Belgium and Lativa have the worst.

The research was published in The Lancet Global Health journal on Wednesday and looked at the diets of almost 4.5 billion adults across 187 countries.

The countries with the healthiest diets overall were:
1. CHAD

Chad is made up of over 140 different ethnic groups, whose diets are as diverse as their cultural traditions. The Arabs of northern Chad–who are nomadic or live in the capital of N’Djamena–eat staples of dairy and meat, while groups in the agricultural south have a plant-based diet. However, there are certain national dishes that all Chadians share.
GRAINS

A thick grain porridge called boule is a common dish throughout Chad. The grain used in the north is generally maize; in the south, millet is the primary grain consumed. Boule can also be made of peanuts, cassava or sorghum, depending on which crop is grown locally. The porridge is rolled into a ball and served with any number of different sauces, made of dried fish, meat or vegetables. Crops such as potatoes, rice and sesame are more common in the agricultural south. A sweetened peanut and millet porridge flavored with lemon is known as bouillie. A typical Northern Arab dish is known as esh, a boiled millet flour served with a sauce called moulah.
PRODUCE

Tomatoes and onions are are most common local vegetables. They are often dried, and Chadians cook them into numerous different sauces to flavor their food. Garlic, okra and dried pimento are other flavorings found in nearly ever dish. Dates, guava and mangoes also grow in various parts of Chad.
MEAT

Goats are the most commonly raised animals in Chad; their meat is frequently eaten and incorporated into meals. When beef is used, it is chopped and made into a tomato-sauce dish called nashif. For special occasions, Southern Chadians prepare tan oul (long sauce) out of meat, dried fish or beans. Due to their cost, meat and fish are often dried; they’re preserved for later use, especially in the south.
DAIRY AND OTHER PROTEIN

Milk from cows and goats forms a staple of the diet of the nomads of Northern Chad. Clarified butters and yogurts are sweetened and spiced with cardamom; they come in all varieties. Southern Chadians consume very little dairy. They supplement their protein with peanuts and dried fish.
FOOD MARKETS

In Chad, food is grown for sale at markets; market days are an event for entire villages. Women grow vegetables and sell them fresh during the harvest season; they also process and dry them for later sale. Women also brew and sell millet beer (bili-bili). Cakes and breads–such as a sourdough crepe called kisser–are brought out for snacks on market days as well, as are delicacies such as toasted crickets and termites.
2. SIERRA LEONE

Sierra Leone has a deep and rich food culture. From the street stalls selling kukhri (rice and sauce) andplassas (fried dough b*lls and plantain with spicy gravy) in the cities, to the upmarket restaurants selling mouth-watering fish and seafood dishes on the beaches, no wonder Sierra Leone has been nicknamed ‘Sweet Salone’. Most food is spicy and uses Maggi (stock cubes high in salt) but it is also healthy and prepared with local ingredients. At every corner, on every beach, in every village, you will come across a food culture that is deeply engrained in Sierra Leonean society.
Specialities:

• Groundnut stew (a stew made from peanuts, meat, tomatoes and onions)
• Cassava bread (a bread made from the flour from the starchy root of the cassava plant)
• Okra stew (a stew made from the vegetable often referred to as ‘lady’s fingers’)
• Cassava and potato leaf stews (a bit like spinach, these leaves are mixed with various spices, fish stock and served with fish, goat or chicken to order).
• Krin krin and fish b*lls (a traditional Krio dish usually served in the beach areas of Freetown where fish is readily available).
• Yebe (a dish traditional to the Mende culture mixing cassava, yams, onions, chicken, stock, flour, chilli, other spices and flour to create a thick stew).
• Grilled meat and fish (meat or fish kebabs that are sprinkled with chilli powder and fried onion and served in a paper wrap – the best place for grilled meat is King Harman Street in Freetown).
• Benny cake (a sesame seed and sugar biscuit sold all over Sierra Leone).
• Coconut cake (a biscuit snack made from fresh coconut, flour and sugar).
• Plantain chips (deep fried plantain slices eaten like crisps).
• Groundnut (sold everywhere as Sierra Leone is a big producer of peanuts).
• Pepper soup (soup made from hot chilli peppers and tomato paste with fried onion and garlic. Usually served with fish or meat.).
• Jollof rice (a dish in which the rice is fried with beans and served with a spicy onion-based sauce).
• Fufu (originating in Ghana, this dish is essentially pounded yam, cassava root or corn served with a sauce that can either be groundnut or pepe soup).
Things to know:

The majority of food experiences in Sierra Leone are overwhelmingly positive and it is recommended to try at least one local dish during your visit. However, when eating out, try to stick to places that have been recommended, to reduce the chances of getting an upset stomach due to the poor hygiene practices of some establishments.
Tipping:

Most hotels and restaurants include a service charge of 10 to 15%.
Regional drinks:

• Star beer is produced locally by Sierra Leone Breweries Limited.
• Poyo (palm wine) is a local speciality, an alcoholic brew from the fermented sap of the palm tree.
• Ginger beer (a popular non-alcoholic alternative to beer).
3. MALI

Malian cuisine is generally based on corn, millet, and rice porridges which can be served with a wide variety of sauces. The most famous sauces are those of ground peanuts, baobab leaves, sweet potato leaves, and okra. However, a large variety of meats and vegetables can be prepared with these sauces and served with rice,couscous, or porridge. Malian cuisine is also rich in proteins like Lamb, Beef, fresh or smoked fish, or Chicken. The most common Malian vegetables are tomatoes, onions, Eggplant, plantain and yams. As far as fruits are concerned, Malian people love lemons, bananas, mangoes, and watermelon. Poulet yassa and foutou are some of the most popular Western African dishes.

Malian cuisine has always been ruled by women. At least all meals in Mali are prepared by women. As a general rule, food is eaten with the right hand because eating with the left hand is thought to be highly improper among Muslim nation. Usually, almost every meal is finished with strong and sweet tea. Like in many other countries, Malian tea service has become a highly ritualised affair. Generally, three rounds are served: the first for life, the second for love, and the third for death. Malian people have always been interested in finding the places where their ingredients came from, in choosing each ingredient, in buying them as long as they are fresh, and in how all these ingredients are used or prepared. Most of the high quality products contain more flavour which can be found in fine chocolate, home-grown tomatoes, and prime-grade Beef. High quality ingredients are extremely important in recipes that are simple and direct. The most famous tomatoes salad is called insalata caprese which consists of mozzarellaand basil drizzled with olive oil and sprinkled with black pepper. The majority of West African foods are built first on a base of starches, either rice or fufu; rice dishes vary from the plain, boiled white variety to the ubiquitous jollof rice found throughout all of West Africa. The most used spices are cinnamon, thyme, saffron, and cayenne. Fufu is made from cassava root, rice or plantains, and yams.
4. GAMBIA

Benechin is a dish of rice cooked in a fish and vegetable sauce, while plasas is meat or fish cooked with vegetable leaves in palm oil and served with fufu (mashed cassava).
For the majority of Gambians afternoon lunch is the most important meal of the day.
The main staple dish in The Gambia is rice with a choice of stew – made with fish, chicken, beef, lamb or goat – usually cooked with vegetables, spices and sometimes peanut butter.
It is the height of bad manners in Gambian society to smell food in front of others. Always give and receive food with your right-hand.
When eating with others around a communal bowl always take your shoes off
. Only eat within you own imaginary section of the bowl. It is not considered rude to belch when you have finished your meal, as it is a sign that you have enjoyed the food. Keep talking down to a minimum during a meal.

5.UGANDA

The diet of Uganda is based on two dishes at each meal. The first one is a starch and since the starch is usually dry the second dish consists of some kind of soup. Most things are boiled since oil is very expensive and also because people cook over an open fire. When the goal is to serve many people and get full repetition of foods is not really an issue. People eat what is in season and what they can afford.

Here are some examples of each type of starch and also some items used for soup:

Starch

Posho

Posho (poe-show)
Winning the gold medal for all time most favorite food of the majority of Ugandans is posho. It is similar to polenta in Italian cuisine. It is not sweet or savory but instead takes on the flavor of whatever soup it is served with (usually pinto bean soup).

Posho is made up of finely ground white corn flour mixed with boiling water until it becomes solid. It is not easy to cook as it must be “mingled” thoroughly and becomes stiff while mixing. Shem compares mingling posho to rowing a boat. Here is a photo of someone cooking posho for a large number of people. Luckily Catherine makes a much smaller batch for the family.

This heavy food is prized for its “fill you up” ability and it doesn’t have to be peeled, washed, sorted or soaked like some other things. Maize (corn) is relatively easy to grow and there are grinding mills in every village so people prefer to grow their own corn and then have it ground into flour as needed. The flour can also be obtained in large quantities already milled; it is used by all boarding schools as their main staple food.

If you visit Uganda beans and posho are definitely on the menu!
6. GHANA

Ghanaians enjoy a rather simple, but flavorful cuisine. The majority of meals consist of thick, well-seasoned stews, usually accompanied by such staple foods as rice or boiled yams. Stews come in a variety of flavors, the most popular being okra, fish, bean leaf (or other greens), forowe (a fishy tomato stew), plava sauce (spinach stew with either fish or chicken), and groundnut (peanut), one of the country’s national dishes.

Many spices are used to prepare stews and other popular dishes. Cayenne, allspice, curry, ginger, garlic, onions, and chili peppers are the most widely used seasonings. Onions and chili peppers (along with tomatoes, palm nuts, and broth) help to make up the basis for most stews.

Certain foods that make up the Ghanaian diet vary according to which region of the country people live in. In the north, millet (a type of grain), yams, and corn are eaten most frequently, while the south and west enjoy plantains (similar to bananas), cassava, and cocoyams (a root vegetable).

The people of the dry southeastern region eat mostly corn and cassava. Rice is a staple throughout most of the country. Jol lof rice , a spicy dish that includes tomato sauce and meat, is enjoyed by most of the population. Pito , a fermented beverage made from sorghum (a type of grain), is a popular drink in the north, while those living in the south prefer palm wine.
7. IVORY COAST

Côte d’Ivoire’s roughly 60 ethnic groups bring diversity to the country’s cuisine. Each group has developed a diet that is suitable to their lifestyle. The Agni and Abron groups survive by farming cocoa and coffee. The Senufo peoples live in the country’s northern savanna (treeless plain). They cultivate rice, yams, peanuts, and millet (a type of grain). Rice with a peppery peanut sauce is often enjoyed by the Senufo people. The Dioula of the far northwest depend on their cultivation of rice, millet, and peanuts to survive, while the Kulango people of the north, who are mostly farmers, grow yams, corn, peanuts, and watermelons. Those living near the coast enjoy a wide variety of seafood.

Despite varying diets and food customs, the people of Côte d’Ivoire generally rely on grains and tubers (root vegetables) to sustain their diet. Yams, plantains (similar to bananas), rice, millet, corn, and peanuts (known as groundnuts in Africa) are staple foods throughout the country. At least one of these is typically an ingredient in most dishes. The national dish is fufu (FOO-fue), plantains, cassava, or yams pounded into a sticky dough and served with a seasoned meat (often chicken) and vegetable sauce called kedjenou (KED-gen-ooh). As with most meals, it is typically eaten with the hands, rather than utensils. Kedjenou is most often prepared from peanuts, eggplant, okra, or tomatoes. Attiéké (AT-tee-eck-ee) is a popular side dish. Similar to the tiny pasta grains of couscous, it is a porridge made from grated cassava.

For those who can afford meat, chicken and fish are favorites among Ivoirians. Most of the population, however, enjoys an abundance of vegetables and grains accompanied by various sauces. Several spicy dishes, particularly soups and stews, have hot peppers to enrich their flavors. Fresh fruits are the typical dessert, often accompanied by bangui (BAN-kee), a local white palm wine or ginger beer. Children are fond of soft drinks such as Youki Soda, a slightly sweeter version of tonic water.

Often the best place to sample the country’s local cuisine is at an outdoor market, a street vendor, or a maquis , a restaurant unique to Côte d’Ivoire. These reasonably priced outdoor restaurants are scattered throughout the country and are growing in popularity. To be considered a maquis , the restaurant must sell braised food (food that has been cooked over a low fire). The popular meats of chicken and fish are the most commonly braised food and are usually served with onions and tomatoes. Rice, fufu, attiéké , and kedjenou are also sold.
8. SENEGAL

Thiéboudienne or Ceebu Jën: The literal English translation of the dish is “The Rice of Fish”. Dubbed as the national dish of Senegal, it consists of flavoursome fish that has been marinated with parsley, lemon, garlic, onions (amongst other herbs), and then later cooked with tomato paste and a variety of vegetables such as lettuce, cabbage, and carrots. Rice is later added to the mix giving it a reddish look. It is said to resemble the Spanish dish paella, from the region of Valencia (EatYourWorld.com).
Thiébou yapp or Ceebu Yapp: The literal English translation of the dish is “The Rice of Meat”. A close second in terms of favourite dishes amongst the Senegalese, Ceebu Yapp is usually cooked with beef (or lamb) that is first fried and garnished with onions, garlic, black pepper, red pepper, and salt (amongst other ingredients). Mustard and water are later added to the mix for the meat to tenderize and soak up all the flavours. Like Ceebu Jën, rice is then added to the mix and tends to be garnished with either green olives or cooked black eyed peas.
Thiébou guinaar or Ceebu Guinaar: The literal English translation of the dish is “The Rice of Chicken”. The preparation and procedures are similar to that of Ceebu Yapp; the chicken is first fried with herbs and spices, and later soaked in water and mustard. When the rice is to be added, it is usually garnished with carrots.
Thiébou guerté or Ceebu guerté: The literal English translation of the dish is “The Rice of Peanut”. Peanuts are known to be Senegal’s cash crop. It too follows the same preparations and procedures as Ceebu Yapp and Ceebu Guinaar, where the meat is first fried with herbs and spices. However, peanut butter is added to the dish, replacing mustard, which is added with water to allow the meat to soak up all the flavour. Creating a thick paste, rice is then added to the mix. This dish is not very well known and is rarely cooked amongst the Senegalese, mainly on special occasions.
Yassa (food): Now popular amongst other West African countries, Yassa is either chicken or fish that is first marinated with spices, and then simmered in a pan with onion, garlic, mustard, and lemon juice. This creates a chicken and onion sauce side-dish that is served with plain white rice.

9. ISRAEL
10. SOMALIA

Ethnically and culturally, Somalia is one of the most homogeneous countries in Africa. The great majority of the people speak dialects of the same language, Somali, and practice the same religion, Islam. Nomadic pastors eat milk, ghee (liquid butter), and meat in large quantities, supplemented by wild berries and fruits. This diet provides nomadic pastoralists with about half of their traditional diet. Other foods such as sorghum, corn, rice, tea, Sugar, dates, condiments, and occasional vegetables are purchased or traded for livestock and livestock products.

Despite Somalia’s long coastline, fish consumption traditionally has been limited to coastal towns. Traditional society holds fishermen and the eating of fish in low regard. Nomads, in particular, disdain fish consumption: to eat fish is to show that one is not a good herdsman.

Farmers have more variety in their diet as they eat more cereals (often soor, sorghum porridge and canjeero),grain legumes, and vegetables than do the nomads. Farmers in that live close to rivers consume more fruit, especially bananas and citrus. Among the Raxanweyn people, coffee beans cooked in ghee are considered a delicacy.

The coastal cities and towns’ cuisine was influenced by the Arabian Peninsula and it offers a greater variety of dishes. The Italian influence is also seen in the large amount of spaghetti, known as Baasto. Camel meat is also widely consumed. In rural areas, Somalis slaughter camels to feed whole villages. In cities, it is served in restaurants and sold in meat markets.

Northern Somalia has received influences from its neighbour to the west, Ethiopia. Due to these influences, people in the northern regions of Somalia are accustomed to eating Doro Wat (Chicken stew with hard-boiled eggs) or Iab (cottage cheese and yogurt). berbere, a combination of powdered chile pepper and other spices is an important ingredient used in many dishes in this region of Somalia. Also essential is niter kebbeh, aclarified butter infused with ginger, garlic, and several spices.

Firfir made from shredded injera with spices is the typical breakfast food in northern Somalia. Dulet is also popular for breakfast, a spicy mixture of Beef parts with injera. Fatira consists of a large fried pancake made with flour often with a layer of egg, eaten with honey. Chechebsa is a very good food too, it is made pieces of pancake, with spices and honey, and it can be eaten with a spoon.

Legumes form an integral part of the vegetarian meal in this part of Somalia. Common legumes include lentils and chick peas. The cooked legumes can be eaten as salads, seasoned with chillies and ginger. Dried legumes can be ground into flour and used as the base of vegetarian fritters.


Source:http://howafrica.com/africa-dominates-worlds-healthiest-diets-here-is-the-new-top-10-list/