The marama plant, a legume can produce crops above and below ground. The marama plant can survive in dry climates by storing water in its roots.
Indigenous Crop: Lablab: to Cook or Not to Cook?
It is important to boil mature beans or dried beans to remove the cyanogenic glycosides.
Indigenous Crop: Locust Bean—Not a Plant but a Tree
The locust bean tree is valuable in many ways: the fruit provides sustenance, the branches provide shade, and the leaves restore soil to good health.
Indigenous Crop: Fonio—One of the World’s Oldest Grains
Fonio may be one of the tastiest cereals that you have never tried.
Indigenous Crop: Finger Millet – high five for nutrition
With more modern technology, finger millet is making a comeback. With its high nutritional value, finger millet can help with malnutrition.
Indigenous Crop: Dika – On the Brink of Domestication
The dika tree is only found in Western Africa. Known for its seeds, the dika tree also provides shade in the heat and humidity.
Indigenous Crop: Egusi — More than a Melon
Although the flesh of the egusi melon is bitter and dry, the main source of food is within the seeds.
Indigenous Food: Coconuts are the Tree of Life
Coconuts: one seed; infinite uses. The coconut seed can reproduce after traveling months in the ocean and is produced in many forms.
Indigenous Crop: Theobroma Cacao – Food of the Gods
For thousands of years cacao was accessible only to the wealthy. Through trade and science, cacao mixed with sugar, or chocolate became available to the masses.
