Korea has its famous kimichi; France its slew of smelly cheeses; all branded, protected and promoted confidently.Therein lies a similar opportunity for Nigeria's ogiri,masa, ogi and other fermented foods.
image of Nigerian Masa courtesy of 9jafoodie
From Intech Open Science a paper By Egwim Evans, Amanabo Musa, Yahaya Abubakar and Bello Mainuna Nigerian Indigenous Fermented Foods: Processes and Prospects.
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