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Table 2 Grain sources

From: Indigenous plant foods of Dikgale community in South Africa

Family name Scientific name and voucher numbers Common name Vernacular name Description of use Frequency of identification
Male Female
Poaceae Andropogon sorghum (L.) Brot. Sorghum Lebelethoro Matured heads are harvested, threshed and grounded to make fine meal used to prepare porridge 53 47
Pennisetum spicatum Koern & vars. Kaffir-millet Leotsa Matured heads are harvested, threshed and grounded to make fine meal used to prepare porridge 53 47
Zea mays L. Maize Lefela Fresh cobs are boiled or grilled to make a snack.
Dried cobs are harvested, threshed and grounded to make fine meal used to prepare porridge
53 47
Fabaceae Vigna sinensis (L.) Endb. Cow pea Monawa Fresh leaves are boiled to make relish. The pods are boiled and eaten as snack. Dried beans are harvested, threshed and prepared as side-dish or whole-grain stew 42 47
Vigna subterranean (L.) Verdc. Njugo bean Tloo-marapo Fresh underground tubers are harvested, boiled and eaten raw. Dried beans are harvested, threshed and prepared as relish or whole-grain stew 53 47
Phaseolus aureus L. Mung bean Lehlodi Dried beans are harvested, threshed and prepared to make side-dish or whole-grain stew 22 47