Ancient Ingredients, Modern Plates: Reviving Africa’s Superfoods
This October, ancient African ingredients like sorghum and baobab are making a comeback in South African kitchens, blending tradition with modern sustainability.
Chefs and home cooks are rediscovering these nutrient-packed staples, promoting health, culture, and climate resilience, while inspiring a global movement for heritage food revivals.
As World Food Day echoes its 2025 theme,
“Hand in Hand for Better Foods and a Better Future,”South African kitchens are buzzing with a revival of ancient ingredients.
Sorghum, an ancient grain originating in Africa over 5,000 years ago, has long been a staple in local diets, and along with baobab, is now being used to foster climate resilience and cultural heritage.
- Sorghum: an ancient grain from Africa, over 5,000 years old
- Baobab: a time-honored superfood from Africa
Author's summary: Africa's superfoods are making a comeback in South African kitchens.