HEALING FROM WITHIN
I trained as a doctor at Wits [University of the
Witwatersrand, Johannesburg], so I absolutely don’t
discount the role of modern medicine. In some
situations, such medicine is completely essential; but
I believe it generally deals with symptoms and not the
root cause – you can’t expect a drug to cure diseases
that have been brought on by long-term problematic
lifestyles. If the core issue revolves around the way
a patient lives, then lifestyle changes – including
dietary modifications – need to be part of the
treatment approach. Ancient African ingredients have
many health-giving properties with a role to play in
such change.
THE FOOD OF OUR PEOPLE
Through my company, Modern Traditions, I sell raw
indigenous and heritage ingredients, as well as a
range of cooked products at various markets across
Gauteng. I’m convinced these foods are not only
delicious, but also able to improve the health of many
South Africans. Ingredients like mufhoho (finger)
millet and wholegrain makhana sorghum are low GI,
gluten free and full of phytonutrients. Those seeking
healthy food often look outside Africa – and there is
nothing wrong with quinoa and the like – but, right
here in Africa, we have all we need. Eating our own
superfoods is good for our environment, our economy
and the sense of who we are as Africans. Sadly, we
didn’t get taught about the benefits of indigenous
ingredients at medical school – the only
time the food African people eat was
discussed was in the context of it being
a problem. Therefore, I did my own
research because I have struggled with
my weight for as long as I can remember,
and because my family has a history of
hypertension, diabetes and cholesterol
problems. I knew I needed to find a better
way of eating and living in general. Things
became focused for me when my son,
Malibongwe (who is now three) was born –
I didn’t want him to experience similar
issues. My search for healthy, organic and
free-range ingredients for him led me to
explore the food that existed in Africa
prior to industrial farming. So, right from the time he
was weaned, I used Venda pumpkin (fhuri) purées
and we just carried on from there.
A RIPPLE EFFECT
When I changed my eating habits and incorporated
traditional ingredients, I expected my health to
improve, and it did. What I didn’t expect was how
changing the way I ate would affect my relationships
with the older people in my family. When I started
cooking with indigenous ingredients, it brought such
joy to my grandfather. He would say, ‘I can’t believe
we’re eating this millet porridge; the last time I tasted
this, I was a little boy.’ When I started making ice
cream with marula-nut milk, he said it tasted like the
pounded, creamed nuts he ate as a child.
SOUL NURTURING
All the marula nuts, baobab, sorghum and millet I work
with and sell are sustainably grown and processed by
female farmers in the Niani district of Venda, in
Limpopo. There are no middlemen involved – I buy
directly from individual producers. The women and
I have an annual meeting, and a collective rate per
kilogram is set, after which the amount paid is
determined by output. Crops are processed all year
round with monthly payments ranging between
R1 000 and R3 000 per producer.
I feel so honoured to be working with
the women of Niani. It is humbling,
exhilarating and mind-expanding.
Every time I interact with them, I feel
I grow as a doctor and a human being
because there is such a depth of farming
and food knowledge in the community.
Each day, the women of Niani help me
to reach into my heritage and access
new ways of understanding and
practising medicine.
BRYANSTON ORGANIC AND NATURAL
MARKET, 40 CULROSS ROAD,
BRYANSTON, SANDTON; 082 0555 731;
MODERNTRADITIONS.CO.ZAfood
FOR THOUGHT
UNSUNG HERO