A Fair to Popularise Healthy Traditional African Foods

The tentacles of American fast food chains that sell fried fatty food, sweet carbonated cold drinks and highly processed packaged snacks, have spread throughout Africa. They bring obesity, high blood pressure, heart attacks, sugar diabetes and other non-communicable diseases to communities who were once healthy. Even rural Africans, who not so long ago were self-sufficient, relying on their own seeds, crops and produce, have forgotten their healthy traditional foods. Africans are sacrificing their health and well-being as a consequence.  

On 11 September 2025, the day after the Elukwatini Seed Fair in Enkaba, EarthLore dedicated a day to promoting traditional food. The event was held in Avontuur with the intention of celebrating traditional African food and reminding people of how delicious and satisfying it is. The intention was to raise awareness of the benefits of consuming healthy traditional foods made with indigenous seeds and grains and organically grown vegetables and herbs. A good way to do this was to provide opportunities to see traditional dishes being prepared and to taste them. 

The event was attended by well over 200 people, mainly women but a surprising number of  men were there too, eager to prepare traditional dishes and display their cooking skills on the day. Elders and older traditional leaders were excited to taste some of their favourite foods again that were last eaten when they were children. The numerous youth at the event were curious to discover new traditional foods they had not eaten before. Special guests included representatives from the Department of Agriculture and visitors from the National Seed Bank, who had travelled all the way from Pretoria to attend the Enkaba Seed Fair and the Food Fair. 

Preparation of food for the festival began the previous evening at some of the local homesteads where visiting farmers were being accommodated.  This created informal learning opportunities at household level for farmers and their guests to exchange recipes and cooking tips. 

On the day of the Fair, a festive mood filled the air together with the delicious aroma of cooking. Farmers who prepared their dishes at the event, provided practical demonstrations and hands-on knowledge aimed at inspiring participants to incorporate traditional ingredients and cooking techniques into their daily lives. Soon the tables were adorned with a variety of colourful dishes and nutritious fermented beverages. Participants and visitors engaged with cooks to learn about ingredients and preparation methods and exchanged food, stories, recipes, and techniques. 

Speeches emphasized both health benefits and the cultural significance of traditional foods, providing guidance and encouraging a revival of indigenous ingredients. Knowledge was also shared about the journey of crops from harvest to storage, underlining the importance of preserving indigenous practices that sustain food security and cultural identity. Several traditional foods were highlighted for their nutritional and medicinal value such as  sweet potatoes and Tshidzimba, a traditional dish made out of different legumes (cow peas, bambaranuts, maize and pounded groundnuts/peanuts). 

All fermented foods, including Mahewu, a popular traditional non-alcoholic beverage made from maize and/or sorghum, were promoted for their health benefits, as long as they are not sweetened with additional sugar. Traditional beers, like Mnqombothi, were showcased for their role in connecting to the ancestors during rituals and ceremonies. Mai Jange, who had come all the way from Bikita to experience the Fair, reflected, “I learned the importance of drinking Mahewu every morning, and I will now make it a habit.” She is unlikely to be the only one eager to develop this habit.