From cassava to yams: 5 root vegetables to cook with
What's the story
African root vegetables are a treasure trove of flavors and nutrients waiting to transform your culinary creations.
Often overlooked, these vegetables offer unique tastes and textures that can enhance a variety of dishes.
From the earthy richness of yams to the subtle sweetness of cassava, these roots are versatile ingredients that deserve a place in your kitchen.
Explore these options to add new dimensions to your cooking repertoire.
#1
Yams: A versatile staple
Yams are a staple in various African cuisines and there are several types of yams, each with a distinct flavor.
Loaded with carbohydrates, yams are a great source of vitamins like vitamin C and B6.
Boiled, roasted, or mashed, yams are versatile enough to be used in a number of dishes.
Their starchiness makes them ideal for filling meals or as sides, enhancing flavors.
#2
Cassava: The subtle sweetness
Cassava is known for its subtle sweetness and versatility in cooking.
It's high in carbohydrates and provides dietary fiber, which aids digestion.
Cassava can be used to make flour for baking or cooked as a vegetable side dish.
Its mild flavor allows it to absorb spices well, making it an excellent base for stews and soups.
#3
Taro: Nutty flavor enhancer
Taro lends a nutty flavor that adds to the taste of savory and sweet dishes. It is rich in dietary fiber, potassium, and vitamin E, making it nutritious.
You can boil or fry taro into chips for snacks or include it in curries for added depth of flavor.
Its creamy texture on cooking makes it perfect for thickening soups or whipping up smooth purees.
#4
Cocoyam: Creamy texture provider
Prized for its creamy texture when cooked, cocoyam is perfect for mashes and soups.
It is rich in carbohydrates with moderate amounts of protein and vitamins like vitamin C.
Cocoyam's ability to blend seamlessly into dishes makes it a great choice for thickening sauces without altering the overall taste much.
#5
Sweet potatoes: Nutrient-rich delight
Sweet potatoes are loved not just for their inherent sweetness but also for their nutrition value, such as beta-carotene, which transforms into vitamin A in the body, aiding good vision health, among other things.
They are versatile, baked, roasted, or even grilled.
Their bright color adds a visual element while enhancing sweet and savory preparations alike.