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Amorphophallus konjac, also known as konnyaku, [2] [a] and konjac, [b] is a plant species native to Yunnan in southwestern China, which has an edible corm. It is sometimes referred to as devil's tongue , [ 2 ] voodoo lily , snake palm , or elephant yam .
Shirataki is made from the corm of the konjac plant. The konjac yam, whose corm (a thick underground stem) yields the yam-cake (konnyaku) from which the noodles are made, is also called devil's tongue yam or elephant yam. [2]: 157–11 Shirataki noodles are made from 97% water and 3% konjac, which contains glucomannan, a water-soluble dietary ...
Oryza glaberrima, commonly known as African rice, is one of the two domesticated rice species. [1] It was first domesticated and grown in West Africa around 3,000 years ago. [2] [3] In agriculture, it has largely been replaced by higher-yielding Asian rice (), [2] and the number of varieties grown is declining. [1]
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New Rice for Africa (NERICA) is a cultivar group of interspecific hybrid rice developed by the Africa Rice Center to improve the yield of African rice cultivars. Although 240 million people in West Africa rely on rice as the primary source of food energy and protein in their diet, the majority of this rice is imported.
Rice can come in many shapes, colours and sizes. This is a list of rice cultivars, also known as rice varieties.There are several species of grain called rice. [1] Asian rice (Oryza sativa) is most widely known and most widely grown, with two major subspecies (indica and japonica) and over 40,000 varieties. [2]
Non-starchy vegetables are vegetables that contain a lower proportion of carbohydrates and calories compared to their starchy counterparts. Thus, for the same calories, one can eat a larger quantity of non-starchy vegetables compared to smaller servings of starchy vegetables.
Hijiki may be mixed with rice, but not used as a wrap, to prepare sushi. Konjac is typically prepared with hijiki mixed in to give the dish known by the same name its characteristic grey color and texture. In Korea, the seaweed is called tot (톳) and eaten as namul (seasoned vegetable side dish) or cooked with bap (rice).
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related to: how to make shirataki rice (konjac rice) - low-carb africa