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Khemisi Journal

A gathering space for stories, recipes, and reflections on indigenous food practices, that's the essence of Khemisi Journal. Indigenous food culture pulse with relation—to land, ancestors, and futures. It stretches beyond the plate, weaving into the fabric of life itself. Unlike Western practices that isolate food as a product, here food is connection, a living thread in the ecology of being.

  • Words by Nkhensani Mkhari

    Editor's Note: On the Cultivation of Memory and the Architecture of Indigenous Knowledge  

    Join us in reimagining indigenous knowledge preservation for the digital age. From sacred ubulawu practices to the deep relationality of African food cultures, Khemisi creates a living archive that breaks free from colonial constraints. We're building a space where ancestral wisdom meets contemporary accessibility, spanning generations and ways of knowing.

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  • Words by Luiza Prado de O. Martins

    Ayoowiri  

    On Monday, July 24th 2006, Dr. S. Allen Counter published an article on the first page of the Boston Globe’s Health and Science section, titled “Amazon Mystery: A medicine man understood the secrets of this plant long before we did. How?” He is talking about a plant called that responds to many names: ayoowiri, the peacock flower, Caesalpinia pulcherrima.

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  • Words by Luiza Prado de O. Martins

    Artemisia  

    Many authors refer to artemisia as the Mother of Herbs. Johann Wonnecke von Cube, author of an herbal published in Mainz in 1485, begins his text with the plant, describing it as a remedy for women’s sickness. Like Trotula, he recommended that the herb be soaked in wine and then ingested, in order to expel sicknesses that hid in the womb — including that which would swell and grow.

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Ready to contribute your knowledge?

Feel free to contact us via email or fill out our contact form to discuss the details for your contribution. We’re excited to work with you and share plant wisdom with the world

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