Indigenous Food Practices of the Grain Sorghum in Moshana Village’s Food System

In the twenty-first century, food technology has become heavily mechanized, reliant on fossil fuels, and increasingly monopolized. Despite this, narratives about food technology and processing exist in the Global South, often marginalized. This postulation aims to shed light on Indigenous food practices, specifically those related to the grain sorghum, through a qualitative research study employing purposive sampling. By exploring historical food practices in a remote area of the North West province in South Africa, I report on aspects of a knowledge system possessed by its inhabitants. These findings demonstrate how Indigenous technological knowledge acts as a buffer against contemporary food system challenges, including global pandemics, systemic issues like load shedding, and rising food prices.