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Colocasia is a genus of flowering plants in the family Araceae, native to southeastern Asia and the Indian subcontinent. Some species are widely cultivated and naturalized in other tropical and subtropical regions.
Louisiana Creole cuisine is a style of cooking originating in Louisiana, United States, which blends West African, French, Spanish, and Native American influences, as well as influences from the general cuisine of the Southern United States.
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Taro is a root vegetable. It is the most widely cultivated species of several plants in the family Araceae that are used as vegetables for their corms, leaves, stems and petioles. Taro corms are a food staple in African, Oceanic, East Asian, Southeast Asian and South Asian cultures. Taro is believed to be one of the earliest cultivated plants.
African cuisine is a staple of the continent's culture, and its history is entwined with the story of the native people of Africa. The foods that native Africans eat have been influenced by their religions, as well as by their climates and lifestyles. The first Africans to inhabit the continent were hunter-gatherers who ate what they could find in nature. As agriculture became more common in Africa, so did agriculture-based diets.
Okra, Abelmoschus esculentus, known in some English-speaking countries as lady's fingers, is a flowering plant in the mallow family. It has edible green seed pods. The geographical origin of okra is disputed, with supporters of West African, Ethiopian, Southeast Asian, and South Asian origins. Cultivated in tropical, subtropical, and warm temperate regions around the world, okra is used in the cuisines of many countries.
Callaloo is a plant used in popular dishes in many Caribbean countries, while for other Caribbean countries, the dish itself is called callaloo. Cuisines including the plant Callaloo or dishes called callaloo varies throughout the Caribbean. Countries like Jamaica and Belize refer to an indigenous green leaf vegetable, Caribbean amaranth, as callaloo. In countries such as Trinidad and Tobago or Grenada, the dish itself is called callaloo, and uses taro leaves or Xanthosoma leaves.
Brassica juncea, commonly brown mustard, Chinese mustard, Indian mustard, leaf mustard, Oriental mustard and vegetable mustard, is a species of mustard plant.
Ugali, also known as posho, sima, and other names, is a type of corn meal made from maize or corn flour in several countries in Africa. It is cooked in boiling water or milk until it reaches a stiff or firm dough-like consistency. In 2017, the dish was added to the UNESCO Representative List of the Intangible Cultural Heritage of Humanity, one of a few foods in the list.
The cuisine of the Democratic Republic of the Congo and the Republic of the Congo varies widely, representing the food of indigenous people. Cassava, fufu, rice, plantain and potatoes are generally the staple foods eaten with other side dishes.
Mulukhiyah, also known as molokhia, molohiya, or ewedu, is a dish made from the leaves of Corchorus olitorius, commonly known in English as denje'c'jute,nalta jute, tossa jute. It is used as a vegetable and is mainly eaten in the Levant, Egypt, Sudan, Cyprus, Libya, Tunisia and Algeria. It is called “Saluyot” in the Philippines. Mulukhiyah is rather bitter, and when boiled, the resulting liquid is a thick, highly mucilaginous broth; it is often described as "slimy", rather like cooked okra. Mulukhiyah is generally eaten cooked, not raw, and it is either eaten chopped and sautéed in oil, garlic and cilantro like in Syria or turned into a kind of soup or stew like in Egypt, typically bearing the same name as the vegetable in the local language. Traditionally mulukhiyah is cooked with chicken or at least chicken stock for flavor and is served with white rice, accompanied with lemon or lime.
Abelmoschus caillei, the West African okra, is a plant species in the family Malvaceae. It occurs in humid areas of West and Central Africa, where it is used as a vegetable. It originated as an allopolyploid hybrid of Abelmoschus esculentus and A. manihot, and is often mistaken for either of those two plants. It was officially described elevated to the status of a species in 1988. The same hybrid was produced experimentally in Japan where it is known as Abelmoschus glutino-textile.
Duckunoo or duckanoo, also referred to as tie-a-leaf, blue drawers (draws), dokonon, and dukunou is a dessert in Jamaica, Antigua and Barbuda, Barbados, French Guiana and some other Lesser Antilles. It is a variation on the dish ducana which originated in Africa. The Caribbean cuisine dish is made from batata, sweet potato, coconut, spices and brown sugar, all tied up in a banana leaf. It is then cooked in boiling water.
Okra or Okro soup is prepared using the edible green seed pods of the okra flowering plant as a primary ingredient. Other vegetables can be added to the soup as well, such as ewedu, kerenkere, or Ugu leaf. Depending on the specific variant being prepared, okra soup can have a clear broth or be deep green in colour, much like the okra plant itself. Okra can have a slippery or "slimy" mouthfeel. The edible green seed pods can also be used in other stews and soups, such as the American dish gumbo.
References
- 1 2 "Zimbabwe Agricultural Journal". Volume 83, Issue 5. Zimbabwe Ministry of Agriculture. 1986.
Okra, (Abelmoschus esculentus L. Moench) also known as lady's finger or "gumbo" in the United States of America and "Derere" or "Delele" in Zimbabwe, is an important vegetable grown throughout the tropics. Its edible pods are ...
- ↑ Dutiro, C.; Howard, K. (2007). Zimbabwean Mbira Music on an International Stage: Chartwell Dutiro's Life in Music. SOAS musicology series. Ashgate. p. 93. ISBN 978-0-7546-5799-6.
- ↑ "okra | Description & Uses". Encyclopedia Britannica. Retrieved 2020-05-30.
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