These root vegetables should be added to your meals
What's the story
African cuisine is full of rich flavors and textures, and root vegetables are an integral part of most traditional meals. These veggies are not just staples, but also make for an excellent source of nutrition. Knowing about these root vegetables can take your culinary skills and appreciation of African food culture to the next level. Here's taking a look at some important root vegetables used in African cooking.
Cassava
Cassava: A versatile staple
Cassava is a popular root vegetable eaten throughout Africa. It is incredibly versatile—boiled, fried, or ground into flour for dishes like fufu or gari. A carbohydrate-rich food, cassava supplies energy and is commonly used as a staple food. However, it should be properly prepared to remove naturally occurring toxins. Its versatility makes it a must-have ingredient in African kitchens.
Sweet potatoes
Sweet potatoes: Nutrient-rich delight
Sweet potatoes are loved for their sweet taste and health benefits. They're rich in vitamins A and C, fiber, and antioxidants. In African cuisine, sweet potatoes can be roasted or mashed to serve with main dishes or added to soups and stews for a hint of sweetness and texture. Their bright color also makes meals visually appealing.
Yams
Yams: The hearty choice
Yams are another important root vegetable across Africa. They are different from sweet potatoes despite popular beliefs; yams are starchier and less sweet. Usually boiled or pounded into a dough-like consistency called pounded yam, they make an excellent accompaniment to various sauces and stews as they soak up flavors well.
Taro
Taro: The unique flavor enhancer
Taro, with its distinct nutty flavor, is an African cuisine staple, used to enrich porridge, soups, etc. It needs to be prepared carefully, including peeling, to remove irritants. Native to Asia and the Pacific Islands, taro has made its way to the world over, loved for its culinary versatility in both side and main dishes.