Ugali (also sometimes called sima or posho) is a cornmeal product and a staple starch component of many African meals, especially in Southern and East Africa. It is generally made from maize flour (or ground maize) and water, and varies in consistency from porridge to a dough-like substance. When ugali is made from another starch, [...]
Fufu, also spelled foofoo, foufou, or fu fu, is a staple food of West and Central Africa. It is a thick paste or porridge usually made by boiling starchy root vegetables in water and pounding with a large mortar and pestle until the desired consistency is reached. In the French-speaking region of Cameroon, fufu is [...]
Palm wine, also called palm toddy or simply toddy, is an alcoholic beverage created from the sap of various species of palm tree The drink is particularly common in parts of Africa where it is known as Legmi;
The sap is collected by a tapper. Typically the sap is collected from the cut flower of the [...]
A tiny pest threatening the staple diet of millions in Africa could soon be eradicated in a project announced today, bringing together plant experts from Leeds and Uganda.
Professor Howard Atkinson and Dr Peter Urwin from the University of Leeds’ Faculty of Biological Sciences have been awarded £500,000 through the £7 million Sustainable Agriculture Research for [...]
The Yam bean originated where the Andes meet the Amazon and is locally grown in South and Central America, South Asia, East Asia and the Pacific. It is produced in three species which are called the Amazonian, Mexican and Andean. Interbreeding of the bean has resulted in fertile and stable hybrids. This gives it potential [...]
