Dr Stephan Helary, founder and CEO of Terres d’ Afrique, a leader in sustainably sourced African botanicals, says these aren’ t just plants; they’ re part of Africa’ s ancestral library.“ Working with them is a way of honouring that lineage and ensuring that their legacy is preserved and shared with the world.”
What makes an ingredient indigenous?
For Theron, the definition is deeply rooted in ecology and culture. Indigenous ingredients, she says, are those“ truly rooted in our landscape – plants, herbs, and foods that have been part of the natural ecosystem of Southern Africa long before global trade and colonial influences shaped our food systems.”
“ They evolved in our soils, in our climate,” she adds,“ and alongside the communities who understood how to use them sustainably.”
Dr De Vynck explains:“ Indigenous ingredients are defined as originating from a specific country … They are not introduced, manipulated or genetically modified. They exist in their original form as they existed in nature prior to agriculture or any form of domestication.”
Dr Helary emphasises that long before industrialisation or globalised trade, African communities relied on intricate systems of wild botanicals, ancient grains and medicinal plants.“ Rooibos harvested by the Khoisan, sorghum brewed into nutrient-rich beers, marula used for food, ritual and skincare – these traditions form the backbone of African wellness.”
Ancient knowledge, modern kitchens
The pre-colonial relationship with food was far from rudimentary; it was a sophisticated blend of medicine, ecology, ceremony and nourishment. Theron notes that“ these ingredients weren’ t‘ exotic’; they were everyday wisdom.” Buchu, for instance, was used medicinally by the Khoisan, while baobab offered a natural source of vitamin C long before citrus crops took root. Wild sorghum and marog( wild spinach aka amaranth) shaped seasonal diets and sustained communities.
Dr De Vynck expands on this heritage with a detailed look at specific plants:
• Garlic buchu( Agathosma species): prized as a diuretic, antiinflammatory and antiseptic( so valuable that circa 1776, Swedish naturalist Anders Sparrman
Our sauce. Your secret.
www. pesto. co. za