One of the most common staple dishes in Zimbabwe is a thick porridge made from cornmeal. There’s also a perception that corn is the healthiest of grains. But Zimbabweans are starting to eat different, small grains, like sorghum and millet. One reason why? Corn, or maize as it’s called there, is a thirsty plant. Small grains don’t need as much water to grow. Will these different grain options catch on though? ish Mafundikwa reports from Zimbabwe’s capital, Harare.
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