Indigenous foods hold the key to fighting poverty and hunger, says KZN MEC

SOUTH AFRICA – The KwaZulu-Natal Department of Agriculture and Rural Development has reaffirmed its commitment to support farmers who produce indigenous foods, highlighting their role in tackling poverty and food insecurity.

Speaking at the JB Madlala Sports Field in Ray Nkonyeni Local Municipality, Thembeni kaMadlopha-Mthethwa, the MEC for Agriculture and Rural Development, told hundreds of residents that the province would continue creating platforms to empower farmers with traditional knowledge.

“These crops adapt and perform well in non-fertile soils and respond well to organic fertiliser,” said kaMadlopha-Mthethwa. 

“They require little to no chemicals. What is also fundamentally important is that their seeds can be preserved and replanted, which is essential in alleviating poverty and food insecurity.”

The event, which followed the close of Heritage Month, featured displays of indigenous crops such as amadumbe (taro roots), leafy greens and fruit. Guests also sampled goat meat curry, sausages and other traditional foods.

The MEC stressed that indigenous crops carry stronger nutritional value than many commercial options. She expressed concern that, despite KwaZulu-Natal’s abundance of traditional vegetables and fruit, many households still suffer from poor diets.

“The consumption of indigenous foods such as jugo beans, cowpeas, leafy green vegetables and pumpkin leaves is declining,” she said. 

“This is merely a perception driven by the idea that wild vegetables are low-income foods and associated with poverty.”

Research has shown, she noted, that amadumbe contains 9 percent protein compared to potatoes at just 1.9 percent. She also called goat meat “the richest and healthiest of all livestock,” adding that her Department is building systems to help farmers scale production and create viable businesses.

Closing the knowledge gap

KaMadlopha-Mthethwa linked the decline in consumption to a lack of knowledge transfer. Many young people, she said, show little interest in learning about how to harvest, prepare and preserve these foods.

“We encourage you to use organic plants that aren’t mixed with anything,” she told the audience, underlining the value of keeping traditional farming practices alive.

The call for action in KwaZulu-Natal aligns with wider initiatives across South Africa to revive indigenous foods. In the Eastern Cape, indigenous plant producers are expected to benefit from a R5.25 million (US$305,235) export growth strategy announced recently, showing the growing recognition of traditional crops as both a source of income and a tool to address food insecurity.

For kaMadlopha-Mthethwa, however, the message remains clear: communities must reclaim and protect indigenous food systems. 

“We have the resources. We must use them wisely to ensure that no one goes hungry,” she concluded.

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