Efforts have been made to improve nutrition, and reduce associated health problems, by encouraging women to make nutritious versions of local recipes. For example, the International Crops Research Institute for the Semi-Arid Tropics (ICRISAT) and the Aga Khan Foundation, trained women's groups to make equinut, a healthy and nutritional version of the traditional recipe di-dèguè (comprising peanut paste, honey and millet or rice flour). The aim was to boost nutrition and livelihoods by producing a product that women could make and sell, and which would be accepted by the local community because of its local heritage.
If it is possible to answer this question, answer it for me (else, reply "unanswerable"): The local communities have accepted equinut because it is similar to what native recipe?
recipe di-dèguè