PhysOrg article on alternative cereal crops in Africa.
Actually our farmers in Zimbabwe often planted these crops as an alternative if the rains were not enough to get a good harvest of maize. Also, we advised moms to make sadza for babies with them because maize was hard for malnourished kids to digest.
another article on the cereal grains of Africa.
Millet Before maize was introduced to Sub Saharan Africa, millet was the most widely eaten grain across the continent. In fact, up to 50 years ago, it was still the grain of choice. Millet, particularly pearl millet, is said to have originated in Africa prior to being exported to Asia. In fact, according to the National Research Council, it has been documented that pearl millet was domesticated over 4000 years ago in West Africa. Other types of millet include fonio and finger millet (rapoko). Millet is highly nutritious and provides far more to the African food economy than maize does, however, due to the amount of scientific research and investment in cultivating maize, the use of millet as the main staple has been surpassed by that of maize. This is unfortunate because the plant is highly resistant to droughts, requires less irrigation than maize does and is a viable option for the provision of food security.
Sorghum Sorghum is sometimes used interchangeably as millet, however, it is a different grain. It is popular in countries such as Botswana and is used to make pap or sadza, known in Botswana as bogobe. It can be fermented and made into a sour porridge known as ting.
In Zimbabwe we ate maize but rice was eaten in Liberia. The article does not mention rice even though there was an alternative rice domesticated in west Africa.
the article also mentions teff, but that is grown in the horn of Africa where I did not work.
More here: Foods of Zimbabwe.
No comments:
Post a Comment