Food + Heritage + Lineage
The Future of Africa’s Food and Agricultural System
Reflection: Regional Workshop To Develop A Concerted Advocacy Strategy For Agroecology in West Africa
Decolonize African Foods
Community Seed Bank: To Protect, To Preserve, and To Save Indigenous Seeds
Honoring Farmer Seed Systems
Living The Ancestral Way
The Glaring Impact of Climate Change on Indigenous Food Systems
Africa’s Oldest Tradition: Fermentation
Fermentation preserves the nutritional and sensory qualities, enables the extension of shelf life, enhances the intake of nutrition and vitamins, and provides a variety of ways to digest grains. Fermentation minimizes the chances of food spoilage in tropical climate conditions.
Cowpea, and the Monopoly for Life
Baobab: The Great Grandmother of All Trees
Shea: The Mother of all African Trees
Dawadawa: The Magical Food Ingredient
Oryza Glaberrima – and the decline of Indigenous African Foods
Oryza Glaberrima is the indigenous rice of the African continent. There are two main cultivated rice in the world, Oryza Sativa which is the native Asian white rice, and Oryza glaberrima which is the native African rice.
The History and Use of Cassava in West Africa
Round African Mud House
The Seed is Our Past, Our Present, and Our Future
The War on Seeds
Africa’s Indigenous Foods Are Not Famine Foods
The Story of Oil Palm
Although oil palm is indigenous to West Africa, and has served as an important part of many African cultures, its now grown as a monoculture, and used to destroy many natural ecosystems for its multi-uses and multi-purpose
The Agroecological Way
