Multicultural recipe workshop gives nutritionists new tools

Nutrition professionals taste-tested healthy multicultural recipes and explored the best ways to share them with the public.

Dr Tanefa Apekey (University of Sheffield) and Dr Sally Moore (School of Food Science and Nutrition) organised a free interactive workshop for nutrition professionals to try healthy versions of popular African and Caribbean recipes that were co-designed with community members.

Chef and community partner Yvonne Johnson (Feel Good Factor) worked with over 50 student volunteers to cook the recipes and talk with guests.

Miles Ratcliffe, Amie Lister and Ian Hardy from the School of Food Science and Nutrition provided technical expertise and Heart Research UK funded the event.

The workshop follows the researchers’ collaborative project in which they co-designed healthy, cultural recipes with community groups.

It presented nutrition professionals with evidence-based, culturally appropriate healthy eating resources for people from certain ethnic groups – in this case, people from African and Caribbean backgrounds.

Student volunteer Ifeanyichukwu Ewuzie said: “I had a fantastic experience as a volunteer host at the Come Taste With Us event. I thoroughly enjoyed tasting delicious recipes such as Jerk chicken and Jollof rice.

“It was delightful to have meaningful conversations with guests from the public and food industry about how UK dietary guidelines could be changed to be more culturally relevant to Afro-Caribbean communities. I am extremely grateful to Dr Sally Moore, Dr Tanefa Apekey, Vicky Richardson and all the other participants who made this event so successful.”

A group of people in lab coats and hair nets stood around a table with juice and cups on it.

Culturally diverse health and nutrition

In their research, Dr Moore and Dr Apekey found a lack of culturally diverse healthier eating interventions.

This makes it more difficult for professionals to support people from minority ethnic groups to make healthy changes to their diets.

For the past four years, they have partnered with people from African and Caribbean backgrounds and Feel Good Factor Leeds to design and test healthier recipes featuring African and Caribbean traditional dishes.

Their co-created recipes include rice and peas, jerk chicken, meat patties and fish curry, which they modified to reduce salt, fat and sugar without compromising their taste or heritage.

The researchers invited nutritionists, dietitians and other professionals to the event to explain the nutritional benefits of the recipes and hear their ideas about integrating them into community health care.

Student volunteer Ollie Corbishley said: "This was an enjoyable and valuable experience, learning about cuisine and culture, whilst working with a great team of students and chefs to improve the nutritional profile of African and Caribbean recipes."

Student volunteer Yoma Adaka said: "This event was a wonderful experience, as it allowed me to develop strong bonds with my coursemates, meet professionals in their fields, and advance my knowledge on recipe modification and nutrient analysis.

“Being Nigerian, it helped me learn healthier ways to cook my native foods and for that I'm grateful."

A table covered in African and Caribbean ingredients including chillis, melon seeds, dried saltfish, dried iru

Positive feedback from participants and volunteers

Invitees praised the event, the students’ enthusiasm and the recipes.

Nicola Corrigan from the Office for Health Improvement and Disparities at the Department of Health and Social Care said: “Thank you for such a fab event. Your students are great and really engaged with their work. I had a great time.”

Nathan Barnes from the Leeds and York Partnership NHS Foundation Trust said: “Thank you so much for inviting me and also letting me join in with the cooking, it was an amazing experience and I greatly appreciate it and to see the amazing recipes and hard work involved!”

Nusrat Kausar from Primary Care Dietitians said: “It was a great day, with a nice, warm, welcoming community. The students and team were great, enthusiastic and helpful. I would use them with patients from the African Caribbean culture in consultations for weight management, diabetes and healthy eating.”

Student volunteer Sienna Lightfoot said: “The event has opened my eyes to simple food swaps that can be implemented across a range of dishes to improve nutritional value! I am very grateful to have had the opportunity to contribute and try some tasty African Caribbean dishes!”

Student volunteer Michelle Amabel said: “This was my first time volunteering, and I had a wonderful experience collaborating with others and preparing dishes I’d never tried before.

“The event wasn’t just a typical cooking showcase—it had a unique twist by incorporating a “healthy” approach to traditionally rich, high-sodium, and high-fat dishes which was an eye-opening and insightful experience.”