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 | |