Ethiopian Sustainable Food Systems and Agroecology Consortium
Cultural Significance and Preparation of Matapa Matapa is more than a dish to the Mozamibcan community, it is a representation of identity, culture and ingenuity. This is a rich, earthy stew made of young cassava leaves cooked with crushed peanuts, garlic, and creamy coconut milk. One of the main ingredient of matapa is cassava leaves
Food Culture: Matapa – Traditional Dish From Mozambique Read More »
Africa’s food systems are undergoing profound transformation. Rapid urbanization, changing lifestyles, expanding supermarket chains, and the aggressive marketing of packaged food products have significantly altered dietary patterns across the continent. These changes accelerated the consumption of ultra-processed foods (UPFs), raising concerns about nutrition, public health, and the sustainability of Africa’s food systems. As African countries
Ultra-Processed Foods (UPFs): A Growing Challenge for Africa’s Food Systems Read More »
The momentum from the first African Chefs Gathering and Policy Convening on African Food Systems continues to inspire action across the continent. In Ghana, Chef Michael—Head Chef at Alisa Hotel and Ghana’s representative nominated by CIKOD—is putting the gathering’s vision into practice by championing indigenous African cuisine. Through traditional dishes such as Waakye, Banku, Fufu,
From Policy to the Plate: Chef Michael Brings African Food Systems to Life Read More »
The Ethiopian Sustainable Food Systems and Agroecology Consortium is bringing together farmers, youth, researchers, civil society organizations, and advocates working towards sustainable food systems in Ethiopia. Follow our new Facebook page and stay informed, inspired, and connected. Ethiopian Sustainable Food Systems and Agroecology Consortium @esfsac