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Africa’s traditional fermented foods – and why we should keep consuming them

By Florence Malongane, Senior lecturer, University of South Africa
Tendaiishe Berejena, Public Health Nutrition Researcher, University of South Africa

Fermentation is a process where microorganisms like bacteria and yeast work together to break down complex carbohydrates and protein into simpler, more digestible forms.

The fermentation process not only extends the shelf life of food but also enhances its nutritional content. During fermentation, beneficial microorganisms produce essential vitamins…

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