Mukiri wrote:How does one go about introducing a food in Kenya? With the rate of cancers and other preventable diseases, about time we introduced SAUERKRAUT to the masses; especially our children. Easy to make, very very very nutritious, will avoid wastage of our cabbage resource, will help in preservation.
You could start by opening a restaurant and serving sourkraut or kimchi.
Give it a local name: kibuchi, mboga kali, sukumasiku, Jaggerkraut etc.
Then start selling bottled fermented cabbage for people to make for themselves.
I am sure it will down well with the bachelor class.
"The opposite of a correct statement is a false statement. But the opposite of a profound truth may well be another profound truth." (Niels Bohr)