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Table 4 Challenges indicated concerning particular indigenous foods/dishes and beverages

From: Plant-based traditional foods and beverages of Ramotswa Village, Botswana

Challenges

Indigenous foods/dishes and beverages

A

B

C

D

E

F

G

H

I

J

K

L

M

N

O

P

Q

R

S

T

U

Shortage due to high temperature and poor rainfall

 

+

+

+

   

+

 

+

+

 

+

+

+

 

+

  

+

+

Shortage of ingredients/expensive

+

   

+

+

     

+

     

+

   

Not tasty as it used to be

 

+

                   

Infestation by pests

 

+

       

+

           

Infestation by pests such as weevils

  

+

  

+

           

+

   

Long-time to cook, shortage of fire wood, consume energy

  

+

+

+

   

+

  

+

         

Infestation by mold

  

+

         

+

  

+

     

Some people totally do not enjoy it

       

+

             

Takes long time to prepare/long process/too much work

          

+

+

+

    

+

  

+

Fermentation can be a problem in cool weather

                 

+

   

Prolonged fermentation cause an unpleasant odor, smell and bitter taste, moldy

                  

+

  
  1. A Leowane, B Makgomane, C beans, D Kabu/maize, E Lechotlho, F Sorghum “mosokwane,” G Leswabi, H Lengangale, I Lebutho, J Letlhodi, K Leowane, L Dikgobe, M Morogo wa Dinawa, N Bogobe Jwa Lerotse, O Legodu, P Bogobe Jwa Ting, Q Khadi, R Traditional sorghum beer, S Morula beer, T Mosukujwane tea, U Bojolwa Jwa Ila