By Ursula Wesenaar, Thandwayinkosi Mthethwa and Slindokuhle Duma
South Africa’s wild landscapes hide a pantry of nutrient-rich, climate-smart foods that have fed local communities for generations.
A great example of that is a collaboration between Journalism students and the Department of Food and Nutrition at the Durban University of Technology (DUT) where they explored a wide variety of dishes that can either be consumed for their nutritional value or as healing foods.
Food and Nutrition student, Kwanda Ngema explained that preparing plant-based meals using indigenous plants shouldn’t be a challenge. Furthermore, maintaining a healthy lifestyle is even easier considering how versatile most indigenous ingredients are especially since one can create different savoury dishes with only one ingredient.
To reiterate this, Ngema prepared a sorghum pap with wild spinach and tomato salad.
“Sorghum pap is gluten free, high in fibre and filling making it an ideal component to add to your diet. Wild spinach is packed with iron, calcium and vitamin A and C, while tomatoes were reportedly found to be low in calories which is great for someone that is trying to lose weight,” he explained.
Noluthando Chili, from the Department of Consumer Science: Food and Nutrition, explained how a stew made from spinach, lentils, maize meal and tomatoes, is a perfect example of how communities have long relied on simple ingredients to make healthy, wholesome meals.
“When I decided to make this indigenous dish, it was mainly because my grandmother used to cook this dish almost daily, telling us how it would help us live longer in terms of its health benefits. The dish I prepared provides protein and fibre in the human body, then lentils help promote a healthy digestive system and weight control, especially for the elderly, living with type 2 diabetes and heart diseases,” she said.
Slindokuhle Duma, explored how Umtulwa/Amatulo – a wild medlar indigenous fruit that is mushy and tender in texture, with a dry, floury punch of a sweet and sour taste- can be used be used for its nutritional value, considering how amatulo are rich in vitamin C, calcium (C) and potassium (K). The fruit is also found in other southern countries of Africa such as Namibia, Tanzania, Kenya and eSwatini.
“My grandmother would say both the fruit and the plant are known to treat many ailments. There was this other time at home when I got ringworms after playing with sand. My grandmother infused the leaves and roots of umtulwa to brew a concoction that helped heal me. She would also tell my cousins and I stories about the plant, saying it could be used to do a lot of ‘dark, magical’ things.”
“Izangoma namathwasa (traditional healers) often take its stems and apply a certain mixture of herbs and bury them in the yard to prevent a certain spirit from entering the home. This process is called ukubethela. Other people try to grow the tree in their yards because they believe that it can prevent or deter thunderstorms (umbani) from striking their property. It is also considered bad luck to burn umtulwa. Another belief is that if you have umtulwa growing in your yard, your cattle are likely to bear only bull calves,” she said.
