n Indilinga African Journal of Indigenous Knowledge Systems - Indigenous preparation and preservation methods of selected indigenous wild edible vegetables of the Vhembe District Municipality

Volume 18 Number 1
  • ISSN : 1683-0296


Wild edible plants have been utilized by indigenous communities since time immemorial. Vhavenda situated in the Vhembe District Municipality of South Africa are no exception to the utilization of wild edible plants. This study reports on traditional preparation and preservation methods of selected wild edible vegetables. A total of 160 respondents of different ages were consulted and interviewed through semi-structured interviews. Forty-six wild edible vegetables were listed during the current survey and ten most cited vegetables were considered for the purpose of this report. Results on the preparation methods revealed that locals prefer dishes of combined vegetables (e.g. Cloeme gynandra and Amaranthus dubius). Leaves were the most used part as compared to other plant parts. In some preparation methods, all edible parts can be mixed together to make a delicious relish to accomplished maize-based diets of the respondents. An example of the Vhavenda cuisine is “bovhola” which is prepared from leaves, flowers, fruits of Curcubita pepo and leaves of Momordica foetida or Momordica charantia. Further study to determine the nutritional values of the prepared Venda cuisines is recommended.

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