The preservation of Indigenous Knowledge: A study of some useful linguistic terms utilised in the processing of traditional marula (mukumbi) in the south-eastern parts of Masvingo Province

Abstract

Traditional indigenous knowledge has remained the most untapped, a form of intangible heritage 
owned by most rural people in Zimbabwe. Traditional Indigenous Knowledge Systems (IKSs) can 
easily become a source of wealth, as they provide useful linguistic knowledge when we look at the 
terms utilised during the production of marula (mukumbi) in many rural communities of the south
eastern parts of Masvingo Province, Zimbabwe. The primary focus of this paper is to explore the 
linguistic terms utilised in the discourses of the processing of traditional marula, to preserve 
indigenous knowledge. Traditional marula is known in the Shona language as mukumbi, which is 
made from ripe marula fruits. In Shona, the fruit tree is known as mupfura. The fruits are treated 
by many rural people as a source of a health energy drink and alcohol. The traditional marula brew 
captures rich linguistic terminologies that are crucial in the formation of an identity by the people 
of the south-eastern parts of Masvingo Province. These are critical in defining the people’s 
historical heritage and rich cultural beliefs and customs. This paper is couched in the theoretical 
framework of Discourse Analysis, in which the primary goal is to explicitly study how language 
is used in different practical communicative events, demonstrating performative actions. Data for 
the study were collected qualitatively using in-depth interviews and observations, which helped 
the researchers to collect raw data from experienced people in their natural settings. A sample of 
15 women was purposively selected from which to collect the data for this study. In our findings, 
we came up with a collection of many linguistic terms utilised by the people of the south-eastern 
parts of Masvingo during the processing of traditional marula. Our study recommends that the 
production of traditional marula should be done on a larger scale, emphasising the linguistic 
terminologies the locals use during marula processing, for the preservation of  indigenous 
knowledge so that it can be passed on to future generations.