May 5, 2016
At the second Superfoods Cookery Contest in Kampala, Uganda, professional chefs, aspiring innovators, foodies and students showed continued creativity in developing recipes using millet and sorghum.
The African Centre for Economic Transformation and Pardee RAND Graduate School (Pardee RAND) developed an initiative to explore ways to bring back the traditional grains of sorghum and millet to the dinner table. The effort was a collaboration with our Uganda counterparts Saladin Media and Africa Innovations Institute (AfII). ResilientAfricaNetwork (RAN) supported the work.