Plant‑based traditional foods of Mogoditshane, Mmopane and Metsimotlhabe villages, Botswana: nutritional and bioactive compounds potential, processing, values, and challenges

Abstract

Documentation of resources used in the indigenous diets are important for preservation of cultural heritage, biodiversity conservation, sustainability, and food systems resilience. In view of this, edible plants list, processing, values, and challenges associated to indigenous foods/dishes, and beverages of Mogoditshane, Mmopane and Metsimotlhabe villages, Botswana were investigated through face-to-face interview and focus group discussion (FGD). Fifty-four (54) wild edible plants, most available after rains were documented. Fruits, roots, tubers, nuts, and leaves of wild edible plants are used in diferent forms some as diet recipes, snacks, herbal tea, substrates, and as an inoculum source for fermented products. For some, medicinal value was reported. Among the domesticated crops, beans, maize, sorghum, watermelon, cooking melons, sweet reed, ditloo, letlhodi, makgomane, groundnuts, morogo and millets were mentioned. Among indigenous beverages, bojalwa ja setswana (traditional sorghum beer) and khadi were widely mentioned. To some products, food safety and taboos challenge indicated. Because of high temperature and low rainfall, availability of some edible plants was indicated scarce. To some products mould spoilage from inadequately dried products, presence of insects/pests and soil impurities were challenging. Some beans and cereal grains were taking long time to cook leading to consumption of energy. In Mogoditshane village, because of conurbation to Gaborone city, limited land for farming, crop production was low resulting into life-style changes toward western culture diets. Reluctance to collect wild foods from bush was challenging for young generation. Most indigenous diets consumed are low in sugar and fat, but are wholesome like (whole grains, with dietary fbers, vitamins, and minerals) with high potential for diet diversifcations. Even though, most indigenous foods/beverages are still consumed, there are worries that young generation has limited knowledge and skills to process. The communities have indicated that unlike old days relying on indigenous foods, these days they buy imported processed foods and beverages from supermarkets.