In Africa, fermented foods hold great cultural significance and health benefits, yet have not been thoroughly researched.

It is considered healthy, full of big flavours, and contains many superfoods FEATURE | THE INDEPENDENT | African cuisine is ...

Adopting climate resilient farming practices is key to bolstering the limping agricultural sector in Africa, and addressing ...

Africa is home to a rich variety of incredible indigenous crops and foods—from nutrient-dense grains and legumes to unique ...

Africa is facing severe droughts, with large areas across the continent struggling with the devastating impacts of persistent ...

One of Europe’s most multicultural cities, Marseille is home to a large North African population whose traditional dishes ...

Best Before, a retailer specialising in discounted short-dated and past-best-before goods, promises savings of between 28% ...

The Africa Food Prize began as the Yara Prize in 2005, established by Yara International ASA in Norway to honour achievements in African agriculture. In 2015, Yara and AGRA jointly transferred the ...

Fermentation is a process where microorganisms like bacteria and yeast work together to break down complex carbohydrates and ...

Millet, maize, African rice and sorghum are the most ... Sour milk is the most fermented food in Africa, celebrated for its rich flavour and numerous health benefits. During the fermentation ...