African Rice

African rice, Oryza glaberrima, is one of only two domesticated rice species and the second most widely grown rice in the world. It was domesticated in West Africa roughly three thousand years ago, in the inland delta of the Upper Niger River in what is now Mali, and spread from there across the region. Compared to Asian rice, Oryza sativa, it is hardier, more pest resistant, requires less labor, and is well adapted to varied African growing conditions, though it has been largely displaced by higher yielding Asian varieties and today makes up roughly twenty percent of West African rice cultivation. The grain has a distinctive nutty flavor and a filling quality, is often reddish in color, and some varieties are aromatic while others are not; it continues to be grown in part for cultural reasons alongside its nutritional value.