Food for Africa
Food for Africa: Sorghum
Sorghum (Sorghum bicolour), also known as great millet, durra and jowar, originated in North-Eastern Africa. It is a significant crop in SubSaharan Africa and millions of people around the world depend on it for food. It is the fifth major staple cereal after wheat, rice, maize, and barley, and[...]
Food for Africa: Legumes
Beans, including common beans that are eaten fresh, and the seeds of other legumes that can be dried and stored for later use, are grown and consumed throughout Africa. These African legumes are suitable for planting under difficult environmental conditions, such as drought and high temperatures. Beans are a[...]
Food for Africa: Amaranth
Although amaranth is regarded by many as an unwanted plant, at least fifty tropical countries around the world grow it as a vegetable, and not only in their backyards. In the humid lowlands of Africa and Asia, it is probably the most widely eaten boiled greens. During the production[...]
Food for Africa: Cassava
by Tisha Steyn Cassava (Manihot esculenta) is a versatile, nutty-flavoured starchy root vegetable (tuber) that is used in the same way as a potato. It is an important source of nutrients, carbohydrates, and calories, which provides energy. It is like yams and taro. Sweet and bitter varieties are available,[...]
Okra: Food for Africa
by Tisha Steyn What is okra? Okra (Abelmoschus esculentus) is a popular vegetable in Africa and the Middle East, the Caribbean, South America, and the southern parts of North America. It is also referred to as gumbo or ‘ladies’ fingers’ because of its elegant shape. Okra seeds are[...]