Post: Leveraging Synergies Between Innovation Labs For Sustainable Food Systems: Improved Cowpea in Senegal


You may find Dr. Aliou Faye enjoying “Ndambe,” the Senegalese sauce made from cowpeas that can be mixed with just about any food base or eaten just as it is. It is one of Aliou’s favorite legume dishes. Besides holding a position with the Center of Excellence on Dry Cereal and their cropping system of […]
Source: Agrilinks