Vegetables in Africa
Discover below a collection of recipes featuring wholesome and nutritious African vegetables
There is a great deal of diversity in vegetables on the African continent. Some of these African vegetables originated on the continent, and are integral to the Traditional African Diet and Afro-fusion cooking.
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In the northern part of Africa for example, green leafy vegetables such as spinach, and jute mallow flourish and are prevalent. Common root vegetables include potatoes, onions and garlic. Other root vegetables commonly used in North African cuisine include carrots, turnips, and beets. In addition, cucumbers, squash, tomatoes, zucchini, and eggplant are also commonly used in stews and salads.
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Across the eastern part of Africa, some common vegetables include African black nightshade (solanum nigrum), stinging nettle, amaranth, spiderplant (cleome gynandra), Pumpkin, black-eyed peas commonly known as cowpeas, african eggplant, Ethiopian kale (brassica carinata) and okra. Other vegetables commonly eaten include common kale (brassica oleracea), tomatoes, French beans, carrots, spinach and cabbage. These vegetables, while not indigenous to East Africa, have been adapted for cultivation in the East African topography and have been acclimatised to the region.
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In southern Africa, a greater variety of fruits and vegetables abound. Fruits and vegetables include bananas, pineapples, pawpaw (papaya), mangoes, avocados, tomatoes, carrots, onions, potatoes, and cabbage.
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We’ve put together a collection of recipes for you to try!
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