At the grand finale of the Superfoods Cookery Contest in Kampala, Uganda, professional chefs and local street food vendors developed recipes using millet and sorghum that would appeal to both upper- and lower-income urban consumers.
Bringing Traditional Grains Back to the Dinner Table
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.