Indigenous plant foods of Dikgale community in South Africa

Journal of Ethnic Foods

Table 3 Vegetable sources

Family names	Scientific name	Common name	Vernacular name	Description of use	Frequency of identification
Family names	Scientific name	Common name	Vernacular name	Description of use	Male	Female
Amaranthaceae	Amaranthus thunbergii Moq.	Pigweed	Theepe	Fresh, tender leaves are boiled to make a palatable side-dish. Dried leaves or cooked side-dish can be dried for future use	53	47
Amaranthaceae	Amaranthus spinosus (L.)	Thorny pigweed	Letelele	Fresh leaves are boiled to make slimy relish	12	47
Asteraceae	Vernonia fastigiata. Oliv. & Hiern	Langbeen bossie	Lehlanye	Tender leaves are boiled to make bitter-taste vegetable	19	47
Capparidaceae	Cleome monophylla L.	Spider whips	Lerotho	Young leaves and flowers are boiled to make relish which can be stored for future use	53	47
Cucurbitaceae	Citrullus vulgaris Schrad	Kaffir melon	Morotse	Tender leaves and immature fruit are boiled to make relish	53	47
	Citrullus vulgaris Schrad. Vars.	Watermelon	Mogapu	Well-cooked tender leaves make palatable relish	22	47
	Cucurbita pepo. L.	Pumpkin	Mofodi	Immature leaves, fruits and flowers make relish	53	47
	Cucumis africanus L.f.	Wild cucumber	Monyaku	Tender leaves make relish	53	47
	Lagenaria vulgaris Ser.	Gourd	Moraka	Immature leaves and fruits make relish	16	47
Fabaceae	Elephantorrhiza elephantina (Burch.) Skeels	Eland’s wattle	Mošitsana	Young, tender leaves make a relish	14	47
Zygophyllaceae	Tribulus terrestris L.	Devil’s thorn	Tshehlo	Fresh leaves make a relish	8	47

ISSN: 2352-619X