Food + Heritage + Lineage
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.
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
