* Any views expressed in this opinion piece are those of the author and not of Thomson Reuters Foundation. A community-based organisation (CBO) in Yatta, in Kenya's Lower Eastern, has defied the odd ...

As we arrive for her cooking class, Beatrice* is pounding peanuts with a wooden mortar and pestle and simmering minced cassava leaves on the stove. Their pungent, grassy aroma fills the room. The ...

Perhaps the most ubiquitous of all Rwandan meals is the ugali, a side dish commonly found throughout sub-Saharan Africa. This stiff, porridge-like ball of vital carbs is made with maize corn, ...

Kabizi Yard is a sleepy hamlet about 10 kilometres from Jinja Njeru town on the newly tarmacked Buikwe-Katosi route in Nyenga Sub-county. The area is mainly known for artisan mining practised by ...

When Juliet Oduor's second-born developed severe eczema, the doctor advised that monitoring the food he was eating was likely to point to what triggered the allergic reaction, which caused skin ...

Ugali, also known as the white cornmeal, is one of the most popular foods in Kenya. Nutritionists term it a staple food in the East African country. Of late, prices of its key ingredient – the maize ...

In Kigali, every buffet seems to have chips. Buffet lovers enjoy these delicacies alone with the staples beans, rice, beef, and corn or cassava ugali. In bars, asking for “brochette garni” with chips ...