South Africa Celebrates Its Culinary Heritage with the Launch of “Roots & Recipes: Indigenous Foods for a Sustainable Future”

The United Nations, the South African Chefs Association (SACA), and the Gauteng Department of Agriculture and Rural Development recently launched Roots & Recipes: Indigenous Foods for a Sustainable Future — a book that celebrates South Africa’s indigenous cuisine while promoting food security, health, and climate resilience.

The launch took place at the Nirox Sculpture Park in the Cradle of Humankind, bringing together chefs, farmers, policymakers, and community leaders to honour the country’s diverse food heritage and explore its role in sustainable development.

Speaking at the launch, Vuyiswa Ramokgopa, the Gauteng Member of the Executive Committee, described the cookbook as “a partnership between government, chefs, farmers, scholars, and communities. It embodies the best of what we can achieve when we work together: a fusion of science and tradition, innovation and heritage.”

She reflected on the deeper meaning behind the project, noting that “to reclaim our indigenous foods is to reclaim our independence. To cultivate what is ours, in our soil, in our kitchens, in our schools, is to plant the seeds of resilience.”

Ms. Ramokgopa emphasized the book’s alignment with the UN Sustainable Development Goals, particularly Zero Hunger and Climate Action, adding: “We are saying that African food is not primitive—it is prophetic. It holds the wisdom that can feed the future.”

Nelson Muffuh, the UN Resident Coordinator in South Africa, highlighted the initiative as part of a broader UN effort to transform food systems and promote sustainable consumption and production.

“Roots and Recipes is a celebration of heritage and a practical guide for sustainable livelihoods,” said Mr. Muffuh. “The answers to hunger, malnutrition, economic empowerment, and even climate stress are often right under our feet in indigenous crops like sorghum, millet, Bambara groundnut, and wild greens.”

He underscored three key reasons these foods matter: “First, climate resilience — these crops are tough. They thrive in heat and drought when others fail. Second, nutrition — they are rich in fibre and micronutrients. Third, livelihoods — when we create demand for these foods, smallholders, especially women, win.”

The speakers called on South Africans, particularly youth, to embrace and innovate with indigenous foods. Ramokgopa urged young people to see the cookbook not just as a collection of recipes, but as a call to action: “Let this book inspire you not only to cook, but to innovate. To start food businesses, to experiment with recipes, to use social media to tell the stories of our land.”

Muffuh echoed this sentiment, encouraging the public to “take this book home, try a recipe, share a meal, and make it trend. Let us turn heritage into a movement, one plate at a time.”

Roots & Recipes: Indigenous Foods for a Sustainable Future showcases traditional South African dishes from across the provinces, blending culinary storytelling with sustainability science. Developed in partnership with the SACA, the project connects culture, climate, and community, showing how food can drive both health and economic development.

As Ms. Ramokgopa concluded, “This is not an ending. It is a beginning — of a movement to eat consciously, to farm sustainably, and to celebrate proudly. Let us teach our children that umngqusho, morogo, and amadumbe are not the foods of poverty, but the foods of power.”

Media Contact:

Mr Luthando Kolwapi, Partnerships & Communications Officer 

Luthando.Kolwapi@fao.org