Africa’s culinary heritage is as varied as the continent itself, offering a diverse mix of flavors, textures, and traditions.

Despite the challenges, he’s managed to increase his yields and even engages in value addition by producing mung bean flour, which he sells to local schools and health centers. Over in Taita Taveta, ...

NAROCAS 1 is a high-yielding cassava variety developed by the National Agricultural Research Organisation (NARO) and released ...

A super easy and delicious bread can be made with just one ingredient: cassava flour! It's healthy and gluten-free. You ...

Daniel Willy, who is also the senior manager, Policy Agribusiness and Commercialisation, at African Agricultural Technology ...

Michelle Scott, the communications and development manager for the Wood Buffalo Food Bank, recalls the lightbulb moment that ...

"Not only a place of natural wonder but of identity." Ezekiel Tayebwa and Nesrina Cali write of the beauty of their home ...

Eating fuels our bodies, keeping us energised and ready for life's daily grind. Food is not just essential; it’s a lifeline. But it’s not just about eating anything; it’s about making smart choices ...

The innovations utilise locally available raw materials such as crop residues and animal excrement such as cow dung ...

Here are five foods you should never eat raw and why it’s so important to take that extra step in the kitchen: Cassava is a starchy root vegetable that is common in many tropical countries.

The flaccid legs, sunken eyes, and bulging belly are a testimony that he is battling severe malnutrition, a health condition ...