Plant-based traditional foods and beverages of Ramotswa Village, Botswana

Abstract

Background and objectives: Different communities have various types of edible plants at their nearby ecology from which they process their traditional foods that make the basis of diversified diets for food and nutrition security. Exploration of various ethnic traditional foods knowledge will have an immense contribution for preservation and sustainability of the traditional food system and culture. The objectives of this research were to investigate and document the edible plant type used and description on the processing of plant-based traditional foods/dishes and beverages of the Ramotswa village, Botswana. Majority of the Ramotswa village residents belong to the Balete tribe. Methodology: Questionnaire interviews and focus group discussions (FGD) were used in the documentations of edible plants type, methods involved in the processing, values, challenges, and the seasonal availability. Results and discussion: There are 50 wild edible plants used and most are available during rainy season. Maize, sorghum, beans, cooking melon, watermelon, and pumpkin are widely used domesticated crops. The edible part of wild plants is utilized in different ways. Some consumed after minor processing and some as cooked, boiled, recipe in traditional dishes, inoculum in fermentation, substrate in traditional beverages, and medicinal plants. Food safety concerns were indicated for few products. High temperature and shortage of rainfall are making some edible plants scarce. For some, preparation takes a long time; and when processing is not properly done, unpleasant odor, bitter taste, and mold growth can result, particularly for traditional beverages. Even though, most traditional foods/dishes and beverages are still consumed and enjoyed by the communities, there are worries that the young generation has limited knowledge and skills to process and utilize them. Conclusions: Most plant-based traditional foods/dishes consumed are low in sugar and fat, but are wholesome (whole grains, with dietary fibers) with high potential for diet diversification. The documentation provided will help to create awareness for preservation of the traditional foods/dishes and beverage culture, and as a baseline information for further studies for those nutrient and bioactive compound data are not available.

Use of Wild Edible Plants: Can They Meet the Dietary and Nutritional Needs of Indigenous Communities in Central India

“…Jain and Tiwari [ 51 ] emphasized the leaves of Oxalis corniculata and Cassia obtusifolia are nutritionally rich in crude protein (20.2–22.3%), lipids (23–23.7%), and total sugars (4–12.1%). Nutrient-rich neglected WEPs could help transform food systems, if science and policy are well connected with better coordination among the diverse stakeholders working on conservation and sustainable utilization [ 11 , 23 , 52 ].…”

“…Indigenous communities meet their diverse demands from surrounding biodiversity and cultural landscape-rich areas of Achanakmaar-Amarkantak Biosphere Reserve (AABR) falling in Central India mainly inhabited by Baiga, Gond, Kol, and Oraon communities who possess significant knowledge about bioresources and their use. Documenting such valuable information is vital for the maintenance of ecosystem services, traditional knowledge, cultural heritage, regulating bio-piracy, biodiversity conservation, development of rural industries, education, employment generation, and ecotourism [ 23 ]. This study intended to unveil the contributions on diversity of WEPs and expedite the policy interventions particularly in relation to their quest towards conservation, utilization, and improvement of provisioning ecosystem services among indigenous communities of AABR to explicitly address three specific questions: (i) Whether the ethnic and location differences affect the patterns on divergent use of WEPs?…”

Bambara Groundnut: An Underutilized Leguminous Crop for Global Food Security and Nutrition

“…Bambara groundnut is commonly consumed as snack food after roasting or boiling ( 14 , 69 ). The seeds and the flour have also been used to produce a myriad of traditional foods in different parts of Africa ( Figure 1 ) ( 6 , 14 , 53 , 56 , 70 ). During the preparation of local delicacies, Bambara groundnut is often paired with cereals such as maize and millet ( 6 , 69 ), which is beneficial in improving protein quality.…”

Nutritional Composition of Grain and Seed Proteins

“…Bambara groundnut is a good source of magnesium, calcium, iron, zinc, and potassium [32]. Bambara seeds and flour are used to produce myriads of traditional foods in Africa [72]. It can be used as a condiment in cooking, making flour or eaten as a snack.…”