The Food of Africa’s Great Green Wall: In Pictures
17th December 2024
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The Great Green Wall- Africa’s ambitious plan to grow a belt of trees 8000 km across the continent, transforming millions of lives for people living on the frontlines of the climate crisis.
From Senegal in the west to Ethiopia in the east, the restoration project is tackling drought, desertification, and providing communities with a sustainable, year-round supply of food that is nutritious and reliable.
In this photo series, we’re serving up a feast for your eyes (and maybe a little food envy). From the rich, nutty flavours of shea butter to tangy baobab, these tree-based meals are just a taste of the different dishes found along the length of the Great Green Wall.
Join us as we explore the incredible tree foods below.
Senegal
In Senegal, the baobab tree enriches the vibrant local cuisine. Its tangy fruit is used in bouye drinks - a popular drink that is a mix of baobab powder and milk. The boabab's leaves can also be used to enhance sauces, adding a tasty addition to dishes like thieboudienne (rice and fish) and yassa (spiced onion and chicken).
From left to right: balancing a bowl of baobab leaves; stirring a pot of shea butter; Imam Massaer Fall dwarfed by a giant baobab tree; Fatou Niang Diop pouring a pot of chai into a glass.
Mali
In Mali, the moringa and nere trees are great staples for many dishes. Moringa leaves pack stews with nutrients, while nere pods are fermented into dawadawa, a flavorful seasoning that enhances traditional meals like tigadèguèna (peanut stew).
From left to right: a pestle and mortar pounding moringa leaves; Niakoro Coulibaly, a project participant; moringa and egg cubes chopped and fried; moringa stew; a variety of local ingredients and seasoning.
Ghana
In Ghana, the nere and shea trees are popular choices for mixing with traditional dishes. Nere pods are fermented into dawadawa, a key seasoning in soups like groundnut soup (a spicy peanut-based soup), while shea butter is used for frying and adds a rich depth to traditional dishes like waakye (rice and beans cooked with millet leaves).
From left to right: roasted moringa kebabs; project participants showcasing their meals cooked with tree produce; traditional Ghanaian dish, tubani, with moringa stew; yam with moringa palava sauce.