West African Cuisine at the Heart of New Fortification Clinical Trial Led by UC Davis
By Lisa Howard Bouillon is a staple ingredient in West African cuisine. The cubes are used to flavor soups, stews, gravies and rice. Popular dishes include Red-Red, a bean stew made with red palm oil and fried ripe red plantain, and Jollof Rice, a spicy rice dish prepared with tomatoes, peppers and onions. Seth Adu-Afarwuah’s […]

