Legacy of the chameleon

Edible wild plants in the kingdom of Swaziland, Southern Africa. A cultural, ecological, nutritional study. Part I ‐ Introduction, objectives, methods, Swazi culture, landscape and diet

Bibliographic Data

ID17632976
AuthorsBritta Mathilda Ogle (University of California, corresponding author), Louis Evan Grivetti (University of California)
Year1985
Volume16
Issue3
Pages193-208
Publication date1985-05-01
Peer ReviewedYes
Open AccessNo
TypeARTICLE
VenueEcology of Food and Nutrition (JOURNAL)
Journal identifiersISSN: 0367-0244 • E-ISSN: 1543-5237
PublisherTaylor & Francis (PUBLISHER • GB)
DOI10.1080/03670244.1985.9990861
OpenAlexW2087550670
LanguageEN
Citations received25
References cited22

This paper presents objectives; methods; an introduction to the people, culture and diet of Swaziland, site for a cultural‐ecological study of edible wild plants. Swaziland is ethnically homogeneous, but environmentally diverse. Four distinct botanical zones are recognized: Highveld, Middleveld, Lowveld and Lubombo. Study objectives were to identify maintenance or abandonment of edible plant consumption by both Swazi adults and school children in each of the four ecological zones. Swazi diet is based on white maize. Relishes or side‐dishes are composed of meats, legumes or vegetables, but typically edible wild leaves. Most common legume is Voandzeia subterránea (bambara groundnut). Use of commercial fats is recent. Recently introduced foods include wheat bread, canned fish, carbonated beverages and tea. Prestige meat is beef. Nutritional value of traditional beer has declined because use of commercial beer powders has increased. Traditional Swazi meal patterns comprise two formal meals per day with extensive snacking between meals, commonly on edible wild fruits

Agriculture · Agroforestry · Biology · Edible plants · Fish · Fishery · Geography · Meal · African Botany and Ecology Studies · Archaeology and Rock Art Studies · Ethnobotanical and Medicinal Plants Studies · Ecology · Food Science