AFRICA’S FERMENTED FOODS: ANCIENT WISDOM FOR MODERN HEALTH
Fermented foods have been staples across Africa for centuries—offering more than just taste and tradition. Science now confirms what our ancestors knew: Fermented foods improve digestion, boost immunity and preserve nutrients in a natural way. Take injera, the spongy flatbread that defines Ethiopian cuisine. Made from teff flour and fermented for two to three days,…
