FERL - Food Evolution Research Laboratory

The University of Johannesburg’s (UJ) Food Evolution Research Laboratory (FERL), housed in the School of Tourism and Hospitality, recently hosted a seminar titled Celebrating Indigenous Cuisine: Nourishing Community Wellbeing. The seminar, based on FERL’s ongoing research, emphasised the decolonisation of South African cuisine, highlighting the nutritional benefits of indigenous foods and promoting their broader consumption.

Partnering with the South African Chefs Association, the event brought together health and wellness advocates to exchange ideas and advocate for the increased inclusion of indigenous foods in daily diets.

Dr Hema Kesa, Director of FERL, presented the laboratory’s research study, Perceptions and Consumption of Indigenous Foods in Gauteng Province. The study revealed that many young people in Gauteng have limited knowledge of South African indigenous foods. Furthermore, it highlighted a decline in the consumption of indigenous crops, with people expressing interest in learning more about these foods—provided they are presented in a modernised form.

Dr Hema Kesa, Director of FERL

“The introduction of Eurocentric foods in South Africa is linked to colonialism, where European powers brought their culinary traditions, crops, and cooking techniques. This often displaced indigenous food systems, leading to the devaluation of our native food cultures. Over time, traditional knowledge surrounding indigenous foods has been eroded,” Dr Kesa explained. She added, “Embracing these foods can enhance culinary diversity, offering unique flavours and textures that enrich our food landscape.”

Dr Kesa further noted that the shift from South African indigenous foods to Eurocentric alternatives has had significant historical, cultural, and socio-economic implications. Understanding this shift, she emphasised, is crucial for appreciating the value of indigenous foods and promoting inclusivity within South African food systems.

During the seminar, the SA Chefs were tasked with modernising indigenous ingredients into contemporary dishes such as sauces, patties, tacos, pizzas, and desserts, while maintaining their nutritional and health benefits.

James Khoza, President of the South African Chefs Association, underscored the importance of the partnership, stating, “This collaboration is not just an exchange of knowledge, but a commitment to preserving and elevating indigenous foods, ensuring their stories and significance are recognised globally. In a world driven by globalisation, indigenous foods are a reminder of our roots and cultural identity. To lose these foods is to lose part of who we are, both culturally and environmentally.”

James Khoza, President of the South African Chefs Association

Khoza also stressed the need for further research and advocacy, as indigenous foods remain underrepresented in mainstream food systems. “Together, we must ensure that indigenous knowledge informs solutions to modern challenges such as food security and climate change,” he added.

Dr Kesa highlighted the potential of integrating indigenous crops into mainstream food systems, stating that it could enhance biodiversity, support small-scale farmers, and reduce reliance on resource-intensive agricultural practices. “Adding value to indigenous foods can promote their reintegration into everyday diets,” she said.

Looking ahead, Dr Kesa shared plans to develop workshops and a recipe book based on the seminar’s outcomes, aimed at educating communities about the benefits of indigenous foods.

The event also featured a panel discussion covering topics such as redeveloping menus and recipes, policy changes, land issues, and strategies for engaging communities and industry. Indigenous food brands were showcased, sparking discussions on how to reinvigorate indigenous knowledge systems and address broader food-related challenges.