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.
“Hand in Hand for Better Foods and a Better Future”
is the theme of World Food Day 2025, which echoes the efforts of South African kitchens to revive ancient ingredients.
Amid the dominance of fast-food chains and processed meals, chefs and home cooks alike are turning to sorghum and baobab—Africa’s time-honored superfoods—to blend tradition with modern sustainability.
Sorghum, an ancient grain originating in Africa over 5,000 years ago, has long been a staple in local diets.
- Sorghum and baobab are Africa’s time-honored superfoods
- Promote health, culture, and climate resilience
- Inspire a global movement for heritage food revivals
Author’s summary: Ancient African ingredients make a comeback in South African kitchens.