There is an overlooked food resource in sub-Saharan Africa that has vast potential: native food plants. All in all, Africa has more than 2,000 native grains and fruits – lost species due for rediscovery and exploitation. This volume focuses on native cereals, dispelling myths about the nutritional value, flavor, and yield of African grains. The authors present information on where and how each grain is grown, harvested, and processed and list the benefits and limitations of each as a food source.