Online Reporter
Nkosilathi Sibanda [email protected]
KNOWLEDGE about indigenous food and traditional ways of preparing it will be preserved for future generations through the launch of “Yikudla Lokhu”, a book written by the late acclaimed novelist and writer Naison Tfwala.
African indigenous foodies, cuisine tasters, chefs, traditionalists and book lovers of sorts are set to gather at an event organised by the Tfwala Nation slated for Saturday at the Samaritans in Bulawayo, which also seeks to preserve and promote indigenous knowledge relating to food, its preparation and importance in people’s lives.
In the book, “Yikudla Lokhu”, Tfwala explains knowledge about how food was traditionally passed down within families, with children learning from their parents, elders and other people they lived with.
He explores how people were taught which foods could be eaten raw, which ones had to be cooked and how to determine when particular foods were ready for consumption.
Tfwala also documents traditional knowledge about the growth of crops such as maize, millet and sorghum, detailing their different stages of development and how various parts of the crops were used as food for both people and livestock.
He further examines how indigenous communities distinguished between ripe and unripe fruits and crops, relying on traditional knowledge passed down through generations.
The launch comes at a time when much of the traditional knowledge surrounding indigenous foods is becoming less familiar, particularly among younger generations.
The event’s theme, “Food that builds the body, food for the people, a person is a person because of food,”
seeks to encourage communities to recognise and preserve indigenous knowledge about food.
Organisers of the event, the Tfwala’ Nation, said the event will also give participants an opportunity to discuss “Yikudla Lokhu”, exchange knowledge and reflect on the legacy Tfwala left behind.
The author’s daughter, in an interview on Friday, said: “Doing the launch on behalf of umdala hasn’t been easy but a desire to honour his wishes that he longed for when he was alive
“We had planned to do the launch during the first months of year but we postponed due to challenges
The publication serves as a lasting tribute to his contribution to documenting indigenous food knowledge, culture and traditional understanding of food,” she said.
Attendees have been encouraged to wear red, black and white at the event.
