For hundreds of years, food on the African continent has been preserved without the benefit of refridgeration. How? This article describes four methods of food preservation common in Africa.
1. Sun-drying
For many Africans, the sun is an important factor in food preservation. Soon after the harvest, grains such as millet, maize, sorghum, green gram, and wheat, as well as pulses such as beans and peas are spread out in the sun to dry. If completely dried of moisture, these foodstuffs can last a very long time – sometimes years – if stored in a cool, dry place and protected from pests.
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