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Food security remains the bedrock of the sustainable well-being of all nations. However, the dietary lifestyles of many underprivileged persons are compromised by limited access to nutritious food, which contributes negatively to malnutrition in developing countries. Bread, a wheat-based staple food, is consumed globally. It has been made in diverse forms, including Ujeqe, a traditional bread that is appreciated among the Zulus in South Africa. Its complementary foods are beans and those of animal origin, including Usu (offal), which not all people access; therefore, its singular consumption can predispose the consumer to deficiency challenges, thereby positioning it as a strategic medium for the delivery of essential nutrients for optimum well-being. Hence, interest in bread supplementation remains vital for improving nutrient intake and well-being. A food-based strategy that encourages diversified diets for essential nutrient intake has been highlighted as a cost-effective and sustainable approach to tackle malnutrition at the household level. Thus, this study assesses the perceptions of Ujeqe and Amaranthus as a potential supplement for improved food and nutrition security of the rural households in Empangeni KwaZulu-Natal, South Africa. A mixed-design research approach was adopted for the study, and purposive convenience random sampling techniques were used to sample the population. A total of 100 structured questionnaires were generated, and clustered data of 91 respondents were preprocessed and analyzed using descriptive content analysis. The study's findings revealed that 92.59% of the respondents attested that Ujeqe is a traditional steamed bread indigenous to the study area. It is preferred because the ingredients are readily available, with an easy preparation mode. Moreover, Ujeqe is well appreciated and consumed as a main meal and a snack by all ages, excluding babies. Furthermore, 100% of the respondents in this study were familiar with Amaranthus leaves but were not familiar with their utilization as an ingredient in Ujeqe bread. Amaranthus is an underutilized crop. In this study, the respondents indicated their willingness to consume Amaranthus enriched-Ujeqe bread for improved food and nutrition security in rural communities. Therefore, awareness and processing of nutrient-dense plants, including (Amaranthus) cannot be overemphasized. Similarly, Amaranthus can be explored in Ujeqe bread for improved nutrient intake to address nutrition insecurity, especially in malnourished communities, including Empangeni KwaZulu-Natal Republic of South Africa. [ABSTRACT FROM AUTHOR]

Maize is among the top three grain crops in the world. In Africa, especially Southern Africa, maize is the basic ingredient in fermented soft porridge known as Mahewu. Mahewu is a refreshing drink, produced at the household level using various practices and ingredients as a fermentation enhancer. The underprivileged consume Mahewu as the main meal of the day and hence, Mahewu is a source of dietary nutrients for many populations in Africa and South Africa. The ingredient and practices of making Mahewu differ from one ethnic group to another. However, some of the indigenous practices are not well reported. These practices are fading away, hence, there is limited information on some indigenous practices. This paper reports some traditional practices of making Mahewu in Zulu-based households in Ntambanana, a rural municipality in KwaZulu-Natal, South Africa. An ethnographic research approach was adopted for the study to gain insight into the traditional practices of making Mahewu. Probing of key informants, interviews, and observations were complemented by four focus group discussions, within the range of 10-12 regular consumers of Mahewu. Four focus group discussions were conducted in Buchanana and Luwamba in Ntambanana; findings consistently reveal that Mahewu is popularly known as "umdokwe" and is consumed by all age groups beginning from four months to the aged. Irish potatoes (Solanum tuberosum), imbiliso, inserting a saucer, or a spoon deep down into the Mahewu container were mentioned and identified as fermentation enhancers which are lacking in other studies. Therefore, indigenous practices are diminishing while some practices are being lost between generations. Inadequate transfer of these practices might make the drink, to soon be accessible only commercially. To prevent this dilemma, the retention of traditional techniques of making Mahewu with sweet potatoes could promote food and nutrition security while retaining the indigenous practices. This study reports the preparation, storage, and utilization of Mahewu, a non-alcoholic maize meal beverage in Ntambanana, South Africa. It is recommended that campaigns promoting indigenous food consumption should form part of health, social development, as well as welfare, hence, food and nutrition interventions should be implemented in rural communities. [ABSTRACT FROM AUTHOR]