She Cooks with Roots. The Power of Indigenous Ingredients

In the hands of women, food becomes more than sustenance, it becomes a story. Across generations, women have used indigenous ingredients not only to nourish but to protect culture, identity, and the environment.

Why Indigenous Ingredients Matter

Roots, grains, herbs, and fruits native to Southern Africa carry the flavours of heritage. Ingredients like buchu, sorghum and wild rosemary are more than just local, they're homegrown symbols of tradition. Cooking with them keeps languages, memories, and ancestral knowledge alive.

They also play a vital role in creating sustainable food systems. Indigenous crops are more resilient to local climates, require less water, and thrive without chemical intervention. In a time of climate uncertainty, these ingredients are part of the solution.

Three Simple Ways to Cook with Roots

Want to bring this heritage into your kitchen? Start small:

• Sorghum Flapjacks - swap regular flour for sorghum flour for a nutty, nutrient-rich breakfast. Add a touch of honey and lemon.

• Wild Rosemary Rub - crush fresh kapokbos leaves with salt, garlic, and olive oil. Rub over mushrooms, meat, or veg before roasting.

• Buchu Tea or Infusion - brew dried buchu leaves in hot water with a slice of lemon and a drizzle of honey.

  
  

These aren't just recipes, they're reconnections.

Join the Movement

This Women’s Month, let’s celebrate the wisdom women carry in their kitchens. Ask your mom or gogo about the ingredients she grew up with. Try swapping one supermarket herb for something indigenous this week. Or share a memory, ingredient, or recipe that connects you to your roots using #SheCooksWithRoots.

Check out our upcoming cooking classes here.