Ghanaian soup, Abunuabunu.
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Cortedivoire
Elder Lister
looks healthy
MkukiMoto
Elder Lister
@ Meria. Have you tried this dish ???
Kwani unakula aesthetics?
Mwalimu-G
Elder Lister
I think our scientists need to clarify some things here. What we call arrowroot here is not what is called by the same name in Mexico and appears closer to West Africa's coco yam and The Caribbeans' taro.
What Is Arrowroot, and How Is It Used?
Arrowroot (Maranta arundinacea) is a tropical tuber native to Indonesia.
It’s usually processed into a powder, also called arrowroot flour. The powder is extracted from the plant’s rhizome, an underground stem with multiple roots that store its starch and energy.
This vegetable is mostly employed in the kitchen, as it works well in sweet and savory dishes alike, although it may have medicinal properties as well (1Trusted Source).
Aside from being high in protein and several nutrients, arrowroot is very easy to digest, making it ideal for children and older adults who may need gentler food (2Trusted Source).This article reviews the nutrients, benefits, and uses of arrowroot.
Share on Pinterest
Nutritional profile
Arrowroot is a starchy root vegetable similar to yam, cassava, sweet potato, and taro.
Nduma
Taro (Colocasia esculenta), [note this resource gives a different scientific name] or arrowroot, is also known as nduma among the Kalenjin and Gikuyu people from Kenya’s Rift valley Province. It is a perennial plant harvested at intervals. It has a creeping rootstock with fleshy corms and its many-branched stem, reaching a height of 0.5-1.5 meters, bears numerous leaves (which have a long, narrow sheath and large spreading ovate blades) and a few stalked white flowers.
Nduma grows well in waterlogged areas and on riverbeds because it requires wet conditions and consumes a lot of water. It is possible to grow nduma away from riverbeds by planting them in trenches. The trenches are dug with one meter of space between them in order to provide enough space, so that weeding can be done without stepping on the plants and because soil compaction will reduce the aeration of the soil. Nduma are harvested twice or three times a year depending on how well the field has been managed.
Nduma was produced even during dry period in areas around the rivers, and helped provide people with enough food. The corms, which are either boiled or fried to be served with different stews, are very nutritious. Local people often eat nduma with a cup of tea in the morning before they go to the farms or other jobs as it gives them enough energy for the day. It is also a source of fiber. Nduma roots were powdered and used to thicken soups and stews made from either cereals or vegetables. Nduma was also used as a substitute for potatoes and bread. It was believed to support growth and development and also regulate body weight. Apart from being eaten, nduma mixed with herbs was used to heal wounds from scorpion bites and poison from arrows. During the main harvest, nduma farmers sell their surplus. This allows them to increase their income significantly, as very few people are involved in producing nduma.
Coco yam...
COCOYAM (XANTHOSOMA SAGITTIFOLIUM)
Published: Feb 3, 2021 · Modified: Sep 18, 2021 by Abi Olayiwola · This post may contain affiliate links ·
According to FAO, cocoyam is one of the world’s six most important root and tuber crops. It is particularly common in the Africa, Caribbean, South America and South East Asia.
Despite the popularity of this food crop, I was surprised when I could not find a definitive information on what exactly is referred to as cocoyam. It varies so much around the world.
WHAT IS THE BOTANICAL NAME OF COCOYAM?
I came across two different botanical names in my search; Colocasia esculenta and Xanthosoma sagittifolium, but I was not sure which to attribute to cocoyam. The reason for this is that in most literature, cocoyam is used as a collective general name for both. Therefore, depending on who is writing, and the part of the world they are writing from; Colocasia esculenta (taro) Xanthosoma sagittifolium (cocoyam) are interchangeably referred to as cocoyam or taro.
Cocoyam
Taro root
To add to the confusion, there is eddo, which also looks like cocoyam and taro; and is a member of the Colocosia family too.
Although, these three food crops appear similar; with brown, hairy and rough skin compared to a potato. There are some differences in size and internal appearance. Cocoyam is the bigger of the three, while eddo and taro are usually about the same size.
Eddo
Taro has a white flesh with purple specks; and when ground, it takes on a light purple appearance, while eddo is usually white. Cocoyam on the other hand could be white or sometimes with purple specks too, but not as much as taro. Cocoyam is mostly cultivated at subsistence levels in Africa, hence why it is not as common as taro and eddo in the Western world.
Finally, there is yam (African yam), which doesn't look anything like cocoyam, but gets mixed with it because of the "yam" in cocoyam.
What Is Arrowroot, and How Is It Used?
Arrowroot (Maranta arundinacea) is a tropical tuber native to Indonesia.
It’s usually processed into a powder, also called arrowroot flour. The powder is extracted from the plant’s rhizome, an underground stem with multiple roots that store its starch and energy.
This vegetable is mostly employed in the kitchen, as it works well in sweet and savory dishes alike, although it may have medicinal properties as well (1Trusted Source).
Aside from being high in protein and several nutrients, arrowroot is very easy to digest, making it ideal for children and older adults who may need gentler food (2Trusted Source).This article reviews the nutrients, benefits, and uses of arrowroot.
Nutritional profile
Arrowroot is a starchy root vegetable similar to yam, cassava, sweet potato, and taro.
Nduma
Taro (Colocasia esculenta), [note this resource gives a different scientific name] or arrowroot, is also known as nduma among the Kalenjin and Gikuyu people from Kenya’s Rift valley Province. It is a perennial plant harvested at intervals. It has a creeping rootstock with fleshy corms and its many-branched stem, reaching a height of 0.5-1.5 meters, bears numerous leaves (which have a long, narrow sheath and large spreading ovate blades) and a few stalked white flowers.
Nduma grows well in waterlogged areas and on riverbeds because it requires wet conditions and consumes a lot of water. It is possible to grow nduma away from riverbeds by planting them in trenches. The trenches are dug with one meter of space between them in order to provide enough space, so that weeding can be done without stepping on the plants and because soil compaction will reduce the aeration of the soil. Nduma are harvested twice or three times a year depending on how well the field has been managed.
Nduma was produced even during dry period in areas around the rivers, and helped provide people with enough food. The corms, which are either boiled or fried to be served with different stews, are very nutritious. Local people often eat nduma with a cup of tea in the morning before they go to the farms or other jobs as it gives them enough energy for the day. It is also a source of fiber. Nduma roots were powdered and used to thicken soups and stews made from either cereals or vegetables. Nduma was also used as a substitute for potatoes and bread. It was believed to support growth and development and also regulate body weight. Apart from being eaten, nduma mixed with herbs was used to heal wounds from scorpion bites and poison from arrows. During the main harvest, nduma farmers sell their surplus. This allows them to increase their income significantly, as very few people are involved in producing nduma.
Coco yam...
COCOYAM (XANTHOSOMA SAGITTIFOLIUM)
Published: Feb 3, 2021 · Modified: Sep 18, 2021 by Abi Olayiwola · This post may contain affiliate links ·
According to FAO, cocoyam is one of the world’s six most important root and tuber crops. It is particularly common in the Africa, Caribbean, South America and South East Asia.
Despite the popularity of this food crop, I was surprised when I could not find a definitive information on what exactly is referred to as cocoyam. It varies so much around the world.
WHAT IS THE BOTANICAL NAME OF COCOYAM?
I came across two different botanical names in my search; Colocasia esculenta and Xanthosoma sagittifolium, but I was not sure which to attribute to cocoyam. The reason for this is that in most literature, cocoyam is used as a collective general name for both. Therefore, depending on who is writing, and the part of the world they are writing from; Colocasia esculenta (taro) Xanthosoma sagittifolium (cocoyam) are interchangeably referred to as cocoyam or taro.
To add to the confusion, there is eddo, which also looks like cocoyam and taro; and is a member of the Colocosia family too.
Although, these three food crops appear similar; with brown, hairy and rough skin compared to a potato. There are some differences in size and internal appearance. Cocoyam is the bigger of the three, while eddo and taro are usually about the same size.
Taro has a white flesh with purple specks; and when ground, it takes on a light purple appearance, while eddo is usually white. Cocoyam on the other hand could be white or sometimes with purple specks too, but not as much as taro. Cocoyam is mostly cultivated at subsistence levels in Africa, hence why it is not as common as taro and eddo in the Western world.
Finally, there is yam (African yam), which doesn't look anything like cocoyam, but gets mixed with it because of the "yam" in cocoyam.
Mwalimu-G
Elder Lister
Wacha kusumbua Mpenda Kunya aka Mr Tissue Man aka Mall Toilet Connoisseur.
Hujajibu swali
I went through the same information offered and concluded they are all different but from the same family.I think our scientists need to clarify some things here. What we call arrowroot here is not what is called by the same name in Mexico and appears closer to West Africa's coco yam and The Caribbeans' taro.
What Is Arrowroot, and How Is It Used?
Arrowroot (Maranta arundinacea) is a tropical tuber native to Indonesia.
It’s usually processed into a powder, also called arrowroot flour. The powder is extracted from the plant’s rhizome, an underground stem with multiple roots that store its starch and energy.
This vegetable is mostly employed in the kitchen, as it works well in sweet and savory dishes alike, although it may have medicinal properties as well (1Trusted Source).
Aside from being high in protein and several nutrients, arrowroot is very easy to digest, making it ideal for children and older adults who may need gentler food (2Trusted Source).This article reviews the nutrients, benefits, and uses of arrowroot.Share on Pinterest
Nutritional profile
Arrowroot is a starchy root vegetable similar to yam, cassava, sweet potato, and taro.
View attachment 62443
Nduma
Taro (Colocasia esculenta), [note this resource gives a different scientific name] or arrowroot, is also known as nduma among the Kalenjin and Gikuyu people from Kenya’s Rift valley Province. It is a perennial plant harvested at intervals. It has a creeping rootstock with fleshy corms and its many-branched stem, reaching a height of 0.5-1.5 meters, bears numerous leaves (which have a long, narrow sheath and large spreading ovate blades) and a few stalked white flowers.
Nduma grows well in waterlogged areas and on riverbeds because it requires wet conditions and consumes a lot of water. It is possible to grow nduma away from riverbeds by planting them in trenches. The trenches are dug with one meter of space between them in order to provide enough space, so that weeding can be done without stepping on the plants and because soil compaction will reduce the aeration of the soil. Nduma are harvested twice or three times a year depending on how well the field has been managed.
Nduma was produced even during dry period in areas around the rivers, and helped provide people with enough food. The corms, which are either boiled or fried to be served with different stews, are very nutritious. Local people often eat nduma with a cup of tea in the morning before they go to the farms or other jobs as it gives them enough energy for the day. It is also a source of fiber. Nduma roots were powdered and used to thicken soups and stews made from either cereals or vegetables. Nduma was also used as a substitute for potatoes and bread. It was believed to support growth and development and also regulate body weight. Apart from being eaten, nduma mixed with herbs was used to heal wounds from scorpion bites and poison from arrows. During the main harvest, nduma farmers sell their surplus. This allows them to increase their income significantly, as very few people are involved in producing nduma.
View attachment 62444
View attachment 62445
Coco yam...
COCOYAM (XANTHOSOMA SAGITTIFOLIUM)
Published: Feb 3, 2021 · Modified: Sep 18, 2021 by Abi Olayiwola · This post may contain affiliate links ·
According to FAO, cocoyam is one of the world’s six most important root and tuber crops. It is particularly common in the Africa, Caribbean, South America and South East Asia.
Despite the popularity of this food crop, I was surprised when I could not find a definitive information on what exactly is referred to as cocoyam. It varies so much around the world.
WHAT IS THE BOTANICAL NAME OF COCOYAM?
I came across two different botanical names in my search; Colocasia esculenta and Xanthosoma sagittifolium, but I was not sure which to attribute to cocoyam. The reason for this is that in most literature, cocoyam is used as a collective general name for both. Therefore, depending on who is writing, and the part of the world they are writing from; Colocasia esculenta (taro) Xanthosoma sagittifolium (cocoyam) are interchangeably referred to as cocoyam or taro.
CocoyamTaro root
To add to the confusion, there is eddo, which also looks like cocoyam and taro; and is a member of the Colocosia family too.
Although, these three food crops appear similar; with brown, hairy and rough skin compared to a potato. There are some differences in size and internal appearance. Cocoyam is the bigger of the three, while eddo and taro are usually about the same size.
Eddo
Taro has a white flesh with purple specks; and when ground, it takes on a light purple appearance, while eddo is usually white. Cocoyam on the other hand could be white or sometimes with purple specks too, but not as much as taro. Cocoyam is mostly cultivated at subsistence levels in Africa, hence why it is not as common as taro and eddo in the Western world.
Finally, there is yam (African yam), which doesn't look anything like cocoyam, but gets mixed with it because of the "yam" in cocoyam.
shocks
Elder Lister
It does, there is a spinach sold by muhindi restaurants that looks exactly like this, lakini tamu saidi
Na aesthetics?
Seems predigested
It even has snails as part of ingredients!
Looks like "tatha"