Farm smart!
World Environment Day – 5 June
Regardless of whether or not we are aware of it, farmers work tirelessly to provide food for the globe while also ensuring the preservation of the environment for future generations. Farmers engage in a wide range of actions to guarantee that they are doing their part to safeguard the[...]
Ancient African food Part 2: The answer to Africa’s malnutrition and obesity?
Jute mallow grows in tropical and sub-tropical regions throughout the world. In the previous issue, we looked at the state of food security in Africa and especially the lack of sufficient nutrients in modern food that is presently grown on the continent. Africa has for a long time suffered[...]
Beekeeping Part 3: How to start beekeeping
The Langstroth hive is usually used in Africa. It can hold ten or eleven frames. (Source: Pixabay) In the first three issues on beekeeping, we gave you some background on why you should keep bees, what role bees play in pollination, and what goes on inside the hive. In[...]
Processing of condiments Part 16: Bell pepper salsa
Bell peppers can be preserved in the form of a sauce known as Salsa. Salsa is a spicy sauce that is served with meat and Mexican food. It is best served fresh, but can be frozen for later use. However, frozen salsa does not have the same consistency as[...]
Ancient African food Part 1: The answer to Africa’s malnutrition and obesity
Bambara beans (Vigna subterranean) are dug from the ground like peanuts and boiled, roasted, fried, or ground into flour. Interesting facts became known in Jurie van der Walt’s research on food in ancient cultures. He has published two books, namely The history of food and why we eat it[...]