Sophia Li Ferry
9 Articles0 Comments

Full bio coming soon.

Indigenous Crop: Marama – a secret crop of southern Africa

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.

Food Tank Membership

You have Successfully Subscribed!