Traditional preparation and storage methods of indigenous foods among elderly women of Muwaweni Village, Makhado Municipality, Vhembe District – a case study
The food preparation and storage methods of indigenous foods provide food at all times, consequently it become essential not only to know or have information on the specific food but also understand the preparation and storage methods. A descriptive study was carried out in a selected area of Muwaweni village. Participants included a purposive sample of 18 elderly women. Interview guide, a tape recorder and a note book were used during data collection. Data was analysed using transcription, with the use of themes and sub-themes. Boiling, roasting, drying and frying were reported as the most preferred preparation methods of different indigenous foods. Silos, sacs, open traditional tray and large clay pots were reported to be the most used methods to store different indigenous foods. Most of the indigenous foods were prepared and stored using the same way. Further research must be conducted from different areas of different cultures in order to gain more knowledge on the preparation and storage methods of indigenous foods.
Keywords: Elderly, traditional, indigenous foods, preparation and storage methods