The Oya Voice

Inspired by her grandmother's love of farming, Ntombi Kambule has grown Let's Eat Healthy Farm into a thriving one-hectare organic farm in Hammanskraal. In this edition of Women Who Feed the World, she shares her journey, her passion for growing wholesome food, and why her advice to aspiring farmers is simple: "Just start."

For generations, African communities have understood that food is about more than nourishment. It is deeply connected to culture, wellbeing and resilience. Across the continent, women have played a vital role in preserving indigenous ingredients and the traditional knowledge that surrounds them, passing these practices from one generation to the next. As interest in healthy, sustainable eating continues to grow, these time-honoured foods offer valuable lessons for how we nourish ourselves today.

As global food systems face increasing pressure, a new perspective is emerging: food is not only about what we consume, but how we use it. This piece explores the shift toward more thoughtful, efficient food use  and why balancing fresh and shelf-stable formats may be key to reducing waste and building more resilient systems.

Keatlegile Mnguni is building a food system where nourishment and purpose go hand in hand. Through her venture, AgriNouri, she transforms chilli harvests into gourmet sauces while reducing waste, creating jobs, and keeping more value within local communities. Her journey shows how every bottle can carry both flavour and a bigger story.

We’ve all heard about the Mediterranean diet and its health benefits—but what if the real superfoods are right here in Africa? New research from Tanzania’s Kilimanjaro region shows that traditional diets built on plantains, cassava, beans, millet, sorghum, and even the fermented banana drink mbege can reduce inflammation, strengthen immunity, and boost metabolic health.

As fast food and processed diets spread, these findings highlight the urgency of protecting Africa’s food heritage—not just for cultural pride, but for global health.

We met Fikile Ngcobo a few years ago, alongside her mother, Nomxolisi Mathe — the visionary founder of Sungula Farm. We left inspired by their strength, humility, and shared mission.

In this edition, Fikile shares her journey from inspired daughter to farm director, and how she’s helping turn her mother’s dream into a thriving, women-led farm rooted in purpose, quality, and care.

What if women didn’t just participate in value chains—but owned them, led them, and reshaped them entirely? This  piece explores how women-owned value chains are transforming food systems and beyond, challenging traditional models and offering a blueprint for more inclusive, sustainable industries.

Most people know the sweet potato for its root, but few realise the leaves are one of the most nutrient-dense, climate-smart greens around. Long valued in African kitchens and now gaining global attention, sweet potato leaves are rich in iron, antioxidants, and sustainability. In this article, we spotlight why they’re no longer just a by-product, but a super-green of the future and a proud part of our product portfolio.

Did you know dehydration could be the key to fighting food waste and climate change? Discover why this ancient technique is leading the way to a more sustainable, nutritious, and resilient food future. 🌱 Read on to learn more!

Discover how amaranth leaves—known locally as morogo—are transforming from a humble, traditional staple into a modern superfood. Once dismissed as “poor man’s food,” these nutrient-rich greens, along with their protein-packed seeds now making an impact in cereals, are celebrated for their impressive vitamins, antioxidants, and sustainable cultivation. As a featured highlight in our product portfolio, amaranth stands at the forefront of our commitment to bringing traditional superfoods into modern, health-focused innovations.