Pumpkin leaves, sorghum porridge and bone marrow remain on the menu in parts of Mahikeng, even as younger generations drift toward processed foods. A new study by Modjadji Mandy Rasehlomi, a North-West University (NWU) master’s student, found that indigenous foods continue to support dietary diversity, household nutrition and the preservation of indigenous knowledge in communities in the Mahikeng Local Municipality.
The research found that indigenous foods are not only tied to culture and identity but also continue to play a role in food security at household level. The study identified 28 plant-based indigenous foods and eight animal-based foods still consumed across selected communities. These included thepe, lengana, morula, mabele, dinawa, dikgobe, tripe dishes and bone marrow.
“Indigenous foods remain part of people’s daily lives and continue to contribute to healthy diets and cultural practices,” Mandy says. “The findings also show that these foods are accessible to many households because communities continue to grow, process and distribute them locally.”
The study points to women as central figures in keeping indigenous food systems alive. Women were found to be responsible for ensuring that households included indigenous foods in their meals and most indigenous food outlets in the municipality were owned by women.
“The passing down of indigenous knowledge still happens mainly through families, especially through parents and grandparents,” Mandy says. “Without that transfer of knowledge, communities risk losing information about food preparation, harvesting and nutritional value.”
On the other hand, the research uncovered a growing disconnect between younger generations and indigenous foods. Some participants linked the decline in consumption to stigma and changing eating habits, with indigenous foods often viewed as food for poor households. Others struggled to distinguish between indigenous and exotic foods.
“One of the concerns raised during the study was the lack of interest from younger people,” she says. “That affects the long-term preservation of indigenous knowledge and food practices.”
The study further highlights the role played by indigenous food merchants in maintaining access to these foods. Many merchants grow, package and distribute products themselves, while others prepare ready-to-eat meals for consumers. Their role helps bridge access challenges faced by households, particularly where foods are harvested from the wild or produced on small-scale farms.
According to Mandy, the findings conclude that indigenous foods remain important beyond nutrition alone.
“These foods contribute to dietary diversity, cultural identity and local knowledge systems,” she says. “Supporting their production and consumption can strengthen food security in communities.”
The study also argues that indigenous foods can contribute to broader conversations around sustainable diets and the United Nations Sustainable Development Goals on zero hunger.
Modjadji Mandy Rasehlomi.
