Tag: Food Security
-
THE BAMBARA GROUNDNUTS OF UNYAMIKUMBI
If you look at a dried Bambara groundnut in its shell you’d be forgiven if you thought it was a deformed peanut. They share a name. Peanuts are called ‘groundnuts’ in many places in the world. And they are both legumes. And both need to have hard shells removed prior to eating. But that’s pretty
-
THE SINGIDA MORNING MARKET
Sweetpotato leaves wilt quickly. They’re harvested in the early morning and usually consumed by nighttime. We wanted to see them nice and fresh so we ventured to the Singida market as the sun rose. We found leafy green vendors, Domina, Rahel and Mwasiti, setting up shop. They pulled out African nightshade, amaranth, mustard greens and
-
NJUGU
Esther Yoham Majija wanted to make her bakery, the Fortlene Bakery, a step apart from other bakeries in her town of Babati, Tanzania. She wanted to use traditional African vegetables in her baked products. The mother of three visited a booth of the World Vegetable Center at a trade fair and learned of different ingredients
-
RECLAIMING FONIO
It’s one of the oldest cultivated crops in Africa but you’d be forgiven if you’d never heard of fonio. I had heard of fonio’s many qualities but had never seen nor eaten it. That’s changed now. I travelled to Benin with my colleague Scott Christiansen to learn more. Stakeholders in Benin led by the Crop
-
ISLAMABAD’S SUNDAY BAZAAR
You can get pretty much anything at the Sunday (AKA Margalla) Bazaar, even on a Friday. Open three days a week, the bazaar is the place to go in Islamabad to purchase essential items at competitive prices. It sprawls across 25 acres with 2,760 stalls. Carpets, clothes, fresh food, techie stuff and even soccer balls.
-
THE MELON JUICE MAKER OF MOLEPOLOLE
I met a remarkable woman turning cooling melons into something extraordinary. Her juice is a symbol of innovation, resilience, and local pride. Watching her grow her business with traditional crops and modern know-how left me hopeful for what small-scale farmers can achieve, even in the face of climate change.
-
RISE AND SHINE WITH COWPEA FLOUR
The members of the Rise and Shine multipurpose cooperative in a village near Buchanan, Liberia have been growing cowpeas for as long as they can remember. They eat the peas and the greens and may also use it to feed their livestock. But they have never used cowpeas as a substitute for wheat flour. Most wheat
-
BETTER PORRIDGE FOR THE GAMBIA
The people of The Gambia like to start their day with a bowl of porridge, which they call ‘mono’ in their local Mandinga language. But the processed porridge they buy in the market isn’t very nutritious. Members of a farming cooperative from the village of Jahaur, which is about half way up the country on
If you see this after your page is loaded completely, leafletJS files are missing.