Corn is an integral part of many meals in Tanzania and its neighboring East African countries. Ground, it makes a thin, viscous porridge for breakfast. Mashed with beans and potatoes, it’s lunch. Roasted on the cob, it’s an afternoon snack. And cooked with water, corn flour makes a bread-like side dish that is the main source of calories at dinner.
Read the rest of Special Reporting Initiative Fellow Rachel Cernansky’s piece on food waste in Sub-Saharan Africa.