Fortified bouillon cubes are seen as a strategy to curb malnutrition in Africa as local weather worsens starvation

In her cramped, dimly lit kitchen, Idowu Bello bends over a gasoline range as she stirs a pot of eba, a thick, starchy West African staple comprised of cassava root. Kidney issues and continual exhaustion pressured the 56-year-old Nigerian to retire from educating, and she or he switches between cooking with gasoline or wooden relying on the gas she will be able to afford.

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