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Baked Potato Slices. These baked potato slices are packed with cheesy bacon goodness and crisp up perfectly in the oven. A great alternative to regular baked potatoes, these slices make for an ...
The lesser yam is the second most important yam crop among Austronesians. Like D. alata, it requires minimal processing, unlike the other more bitter yam species. However, it has smaller tubers than D. alata and is usually spiny. Like D. alata it was introduced to Madagascar and the Comoros by Austronesians, where it spread to the East African ...
[1] [2] It is a "swamp crop" similar to taro, [3] but "with bigger leaves and larger, coarser roots." [ 4 ] The same plant is known as pulaka in Niue, babai in Kiribati, puraka in Cook Islands, pula’a in Samoa, via , via kana or via kau in Fiji, pulaka in Tokelau, simiden in Chuuk, swam taro in Papua New Guinea, and navia in Vanuatu.
Bananas, papaya and breadfruit are supplemental crops. [7] The dried flesh of the coconut ( copra ) is the main agricultural export of Tuvalu, with other agricultural products consumed locally. Because of the young geological age of the reef islands and atolls and high level of soil salination the soil is relatively poor.
Root vegetables are underground plant parts eaten by humans or animals as food. In agricultural and culinary terminology, the term applies to true roots such as taproots and tuberous roots as well as non-roots such as bulbs , corms , rhizomes , and stem tubers .
Dioscorea alata – also called ube (/ ˈ uː b ɛ,-b eɪ /), ubi, purple yam, or greater yam, among many other names – is a species of yam (a tuber).The tubers are usually a vivid violet-purple to bright lavender in color (hence the common name), but some range in color from cream to plain white.
The leaves used in a dish called "saru magura", made with rice batter inside the leaf which is steamed and fried. In Kerala, the leaves are used to make chēmbilacurry, chēmbilāppam, and the roots are used in chembü puzhukkü. Various other recipes also exist locally. The stem and root are used in the preparation of stew and curry.
While taro generally is known as a root vegetable for its starchy corms, the leaves (and stems) are consumed as well. The base recipe is vegetarian. Most often, coconut milk was added, and later meat or seafood. The texture of the dish range from a thick soup to a dense cake. [1] [2] [3] [4]