I want to know the answer to the following question:
The local communities have accepted equinut because it is similar to what native recipe?
All the background I'm provided with is that "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).". Is that enough to answer the question?