Indigenous foods still shape diets in Mahikeng communities
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.