Title: The indigenous fermented foods of the Sudan : a study in African food and nutrition /
Authors: Dirar, Hamid A.
Publisher: CAB International,
Year: 1993
Subjects: Fermented foods Sudan.
Abstract: Recent decades have witnessed increased interest in the foods of Africa, spurred on by the recurrent famines that have plagued the continent. It is now recognized that helping people to use their own knowledge of indigenous foods and agriculture provides better prospects for long-term sustainability than imposing solutions from outside. Yet to date there has been little documented information about the foods that are utilized by the poor of Africa, and particularly how these foods are preserved in a hostile environment for later use.