One of the most persistent myths I’ve heard in sports nutrition is that African foods are “too heavy” or unsuitable for athletes.

But performance nutrition is not about Western foods vs African foods. It is about physiology.

Athletes require adequate energy, structured carbohydrates, quality protein, micronutrients, hydration, and recovery support. If those needs are met, the origin of the carbohydrate is secondary.

Yam, kenkey, banku, and rice replenish glycogen just as effectively as pasta. Beans, agushie and groundnuts contribute protein and essential minerals.

Leafy vegetables like kontomire and ayoyo provide iron and antioxidants critical for oxygen transport and recovery.

I find that when people describe African foods as “heavy,” the issue is rarely the food itself. They are often referring to portion size, excess oil, poor timing, or imbalance and these are factors that can be controlled.

In fact, culturally familiar meals improve dietary compliance, reduce stress in camp, and support psychological wellbeing. That matters in elite sport.

So the real question is not kenkey or pasta.

The real question is: Does the plate support performance?

When structured properly, cultural foods are not barriers to excelling in sports. They are performance assets.