Indigenous Foods in Decline? A Study on Changing Consumption Patterns Within the Barolong Boo Ratshidi Community, Northwest Province of South Africa

ABSTRACT

This study examines changes in food consumption patterns within African communities, with specific reference to the Barolong Boo Ratshidi community in the Northwest Province of South Africa. The study uses a qualitative approach through in-depth interviews conducted with members of this community (or participants) to understand their views of food and consumption patterns. It also sought to understand the participants’ understanding of the factors behind these changes and their effects as well as their understanding of the meanings underlying indigenous African foods. It was found that contrary to the widely held view that only the elderly members of communities are endeared to indigenous foods, this is not so because the youth also express preference for these foods while embracing changes that have effect on their consumption. This is so even though many of the youth are ignorant of the cultural meanings of indigenous African foods served on different occasions. Their enthusiasm for these foods is seen as an optimistic basis for future efforts meant to revitalize them.

KEYWORDS:

• Indigenous African foods
• consumption patterns
• food transformation
• Barolong Boo Ratshidi
• South Africa

Disclosure statement

No potential conflict of interest was reported by the author(s).

Notes

1 By indigenous African foods, we refer to those food stuffs on which black Africans relied prior to colonialism and which was largely produced through farming practices. In the context of this article, they should not be confused with staple foods mentioned by research participants, as the latter are largely purchased from retail food outlets and most of them had been processed and modified.