Ancient Ingredients, Modern Plates: Reviving Africa’s Superfoods
This October, ancient African ingredients like sorghum and baobab are making a comeback in South African kitchens, blending tradition with modern sustainability.
Chefs and home cooks are rediscovering these nutrient-packed staples, promoting health, culture, and climate resilience, while inspiring a global movement for heritage food revivals.
As World Food Day echoes its 2025 theme,
“Hand in Hand for Better Foods and a Better Future,”South African kitchens are buzzing with a revival of ancient ingredients.
Amid the dominance of fast-food chains and processed meals, chefs and home cooks alike are turning to sorghum and baobab—Africa’s time-honored superfoods—to blend tradition with modern sustainability.
Sorghum, an ancient grain originating in Africa over 5,000 years ago, has long been a staple in local diets.
- Sorghum and baobab are being rediscovered for their nutritional value and climate resilience.
- Chefs and home cooks are promoting health, culture, and sustainability through these ingredients.
Author's summary: Africa's superfoods make a comeback in South African kitchens.
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