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The African Groundnut Council is an Intergovernmental organization designed to promote groundnuts produced in the countries of the Gambia, Mali, Niger, Senegal, the Sudan and Nigeria. History [ edit ]
The price is at least 4,000% higher than the cost of buying the same weight of raw, unshelled cashews from a Ghanian farmer. "It's incredible," I protest. Yet she doesn't understand my English, or ...
Omo tuo with groundnut soup and meat. Omo tuo (Twi: ɛmo tuo; "rice balls") is a Ghanaian staple food made with rice.Mostly, "broken rice" or long grain rice broken into smaller pieces is used.
Macrotyloma geocarpum is also known as the ground bean, geocarpa groundnut, Hausa groundnut, or Kersting's groundnut.In French, it is often called la lentille de terre.M. geocarpum is an herbaceous annual plant and a crop of minor economic importance in sub-Saharan Africa, tolerant of drought, with a growth habit similar to that of the peanut.
The Tanganyika groundnut scheme, or East Africa groundnut scheme, was a failed attempt by the British government to cultivate tracts of its African trust territory Tanganyika (now part of Tanzania) with peanuts.
The adoption of traditional plant breeding methods to enhance nutritional benefits of locally grown food crops such as Bambara groundnut is an economic and affordable strategy to decrease malnutrition in Africa. [27] The form and colour of Bambara groundnut were all important factors to optimize the best extraction yield of phytochemicals ...
Kuli-kuli is a common crispy snack in Ghana and many other parts of West Africa. [8] The ingredients and shapes used are not universal. In the northern part of the country, especially among the Dagbon people, kuli-kuli is made from the residue from groundnuts during the extraction of groundnut oil. [9]
Groundnut Coated with Chocolate (Pebbles (Chocolate dragees)) Royal Natural Cocoa Powder; Alltime (Instant drinking chocolate) Vitaco (Instant drinking chocolate) [1] The Company’s products have won several local and international quality awards, thereby confirming the organoleptic quality of food products presented to consumers.