Across Africa, roots like yam, cassava, and cocoyam are more than staples—they are cultural anchors. Learn to prepare them with a touch of heritage.
Recipes:
Yam Porridge (Nigeria/Ghana)
Boil yam chunks with palm oil, onions, pepper, dried fish, and spinach for a comforting meal.
Cassava Ugali (Kenya/Uganda)
Combine cassava flour with water over heat, stirring until smooth and firm. Serve with sukuma wiki (greens) or beef stew.
Cocoyam Fufu with Ndolé (Cameroon)
Boil and pound cocoyam. Serve with Ndolé—a rich stew of bitterleaf, groundnut paste, and beef.
Cultural Insight:
These roots signify harvest, endurance, and ancestral eating patterns. They’re often central to festivals and family meals.
Closing Tip:
Swap one root for another in your favorite recipes and compare textures.
