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

Jan 24 2020

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. […]

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Source: Agrilinks

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

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