As reported by STATS-SA (2019) and van den Berg and Walsh (2023), there has been a decline in the percentage of households and individuals who had limited access to food in South Africa during the last decades. Although the country is food secure at a national level, South Africa is still food insecure at the household level as not all households have access to adequate food. Almost 20% of South African households had inadequate or severely inadequate access to food in 2017 (STATS-SA, 2019). Just under a third (29.6%) of households that comprise more than three children reported that food access was inadequate. This proportion is almost twice the national average. The COVID-19 pandemic lockdowns have worsened the situation in South Africa (Manduna, 2023). As an example, the National Income Dynamics Study (NIDS) Coronavirus Rapid Mobile (CRAM) Wave 1 survey conducted in 2020 revealed that 47% of South Africans ran out of money to buy food at the beginning of the pandemic and 21% of participants reported that someone in the household went hungry (Wills et al., 2023).

The promotion of indigenous food consumption has been recommended as one of the solutions to this food insecurity matter. They are food crops that have their origin in South Africa. Added to these crops are those that were introduced into the country and are now recognised as naturalised or traditional crops (South African Department of Agriculture, Forestry and Fisheries, 2013). They are divided into three main categories: namely grains, vegetables, and fruits. They require low manipulation, are highly nutrient-dense, and generally resistant to drought and crop diseases as they are better adapted to thrive in their indigenous environments. Indigenous foods can be used as food substitutes for starch-enriched foods such as maize and rice, eaten as is or processed into jams or juices—to name but a few of their many uses (Agribook.digital, 2024). They are rich and inexpensive sources of proteins, carbohydrates, dietary fibre, minerals, and vitamins for millions of people in developed and LMIC countries and are some of the basic foods of the indigenous populations of Africa (Mbhenyane, 2017).

Indigenous foods contain phytochemicals that are linked to protection against the development of non-communicable diseases such as cancer, diabetes, and hypertension. Some of these indigenous foods have been chemically analysed and contain active compounds such as organic sulphur, hypoglycaemic alkaloids, flavonoids, phytosterin glycosides, and polyacetylenes (Mbhenyane et al., 2013). Takaidza (2023) described the nutritional and healthy values of each of the 18 South African official indigenous food. It comprises grain crops such as pearl millet, grain sorghum, cowpea, bambara groundnuts, and mungbean; vegetables including Cleome gynandra, Amaranthus, Blackjack (Bidens Pilosa), Jew’s mallow, cassava, and yam (Amadumbe); and fruits such as marula (Sclerocarya birrea), red milkwood, mobola (Parinari curatellifolia) plum, wild medlar, num-num, and Kei apple. The health benefits of indigenous foods in this respect are less known or promoted. Budreviciute et al. (2020) assert that traditional food in most countries including South Africa, is healthier and could play a key role in the prevention and management of non-communicable diseases (NCDs). Unfortunately, this diet has been replaced by unhealthy processed food that is rich in sugars and fats, animal-source foods also known as “modern diet” which is among the main causes of NCDs (Olatona et al., 2018; De Araújo et al., 2021; Lane et al., 2021; Alamnia et al., 2023). In 2016, non-communicable diseases (NCDs) accounted for up to 51% of all deaths in South Africa (WHO-World Health Organization, 2018). Given this alarming prevalence, concerns arise regarding the availability and accessibility of indigenous foods in urban areas, which are most affected by nutritional transition. Consequently, this study sought to evaluate the perspectives of residents in the Gauteng region, the most urbanized area in South Africa, regarding these critical aspects.

This study reveals that a significant portion of Gauteng residents lacked knowledge about where to acquire indigenous grain crops. Within the surveyed population, Black individuals exhibited greater familiarity with and consumption of indigenous foods compared to individuals from other racial groups, likely influenced by cultural factors (Kesa et al., 2023). Participants sourced indigenous grain crops from various outlets such as food markets, spaza shops, supermarkets, home gardens, and vendors, emphasizing the significance of supply-side factors in the indigenous foods discourse. Informal markets play a crucial role in the distribution of indigenous foods, as observed in the Tshakhuma and Khumbe markets in Limpopo province, where a substantial portion of trading revolves around indigenous foods (Nesamvuni et al., 2005). However, formal food markets in South Africa typically overlook indigenous foods, limiting access for informal traders. Smallholder farmers, who are major producers of indigenous foods, often market their produce through fresh produce markets, informal markets, and supermarket chains. Efforts to enhance integration with large fresh produce markets, such as the Johannesburg Fresh Produce Market (JFPM), are underway, including initiatives like building decentralised packing houses and grading point facilities to reduce transport costs and improve product quality (Aliber and Hart, 2009; Baiphethi and Jacobs, 2009; Jennings et al., 2015; Gutierrez et al., 2023).

Some of the participants cultivated indigenous crops in their gardens. It is often presented that in poorer countries urban food production is usually a survivalist or subsistence strategy but in more developed and affluent countries it acquires more recreational, health, or social undertones (Taylor and Lovell, 2012; Battersby and Marshak, 2013; Eigenbrod and Gruda, 2015). In the context of Gauteng, it is postulated that those who produced their indigenous foods in their gardens did so for sustenance and to ensure availability. Although some indigenous fruits could be obtained, they were not very accessible to the participants. A similar trend was noted in a study conducted by Matenge (2011) in the Northwest province in South Africa: urban communities mainly sourced their indigenous foods from informal markets, home gardens, and rural communities.

Data from the General Household Survey of 2018 by STATS SA indicated low levels of agricultural engagement among South African households, particularly in urban areas like Gauteng (Official Guide to South Africa, 2019). Participants did not find indigenous foods easily available or accessible in Gauteng. When asked where they would like to see indigenous foods become more available and accessible, the participants globally agreed to indigenous foods being sold or served in schools, hospitals, supermarkets, and workplaces. However, 31.5 to 37.8% of respondents reported “Maybe.” This represents a high percentage. As noticed in a previous paper (Kesa et al., 2023), this surveyed urban population had a weak knowledge and consumption of indigenous foods. Akinola et al. (2020) had already pointed out the fact that people in Africa do not value indigenous foods and their potential benefits are thus neglected. Their awareness of the nutritional and health values of those indigenous foods can therefore be questioned. Despite this, there is a growing consensus among the studied participants for indigenous foods to be made more available and accessible, particularly in settings such as schools, hospitals, supermarkets, and workplaces.

As also suggest by respondents, addressing this demand requires a multifaceted approach, encompassing marketing strategies, promoting home gardens and farms, enhancing education and awareness, and engaging various stakeholders like elders, retailers, and restaurants (Shackleton et al., 2009). Urban agriculture presents an opportunity to mitigate malnutrition and food insecurity, utilizing vacant spaces in cities and peri-urban areas for agriculture (Eigenbrod and Gruda, 2015). Moreover, the production and incorporation of indigenous vegetables into the food chain hold economic promise for reducing poverty and unemployment, particularly in developing countries (Schreinemachers et al., 2018). Nutrition education is essential to promote the consumption of indigenous foods across all household members, including as complementary foods (Mushaphi et al., 2017).

Expanding the scope of research to include rural and peri-urban areas is essential for a comprehensive understanding, as the current survey predominantly focused on urban areas where individuals from various regions converge for shopping and entertainment.

Accessing various indigenous foods in the Gauteng Region poses significant challenges for the population. It is imperative to undertake efforts to enhance their availability and accessibility, especially considering the residents’ willingness to consume them more frequently.

The raw data supporting the conclusions of this article will be made available by the authors, without undue reservation.

This study was carried out under the ethics clearance numbers 2019STH012 and X20/11/040 of the University of Johannesburg and Stellenbosch University, respectively. Informed consent was obtained from each participant after the objectives of the study had been explained. Privacy and confidentiality were thoroughly maintained.

HK: Conceptualization, Funding acquisition, Investigation, Methodology, Project administration, Supervision, Writing – original draft, Writing – review & editing. AT: Conceptualization, Data curation, Funding acquisition, Investigation, Methodology, Writing – original draft, Writing – review & editing. MZ: Writing – review & editing. XM: Supervision, Writing – review & editing.