Africa's Slow Food

New Agriculturist (March 2009): "The reawakening of interest in African indigenous foods is evident in apanoply of initiatives and approaches, including agroforestry, permaculture and organic agriculture, all dedicated to producing healthy, locally-grown food and fostering nutrition security. Efforts to strengthen indigenous national and regional cuisines include encouraging local markets, communal tastings, conferences, debates, workshops in school canteens and using magazines to promote the idea of "eating local". These campaigns are raising public awareness of the social impact of food traditions and the importance of local consumption in order to support traditional food production." Read more.