AFRICAN GARDEN

African Garden- African food is as diverse as the regions and cultures from around the continent. Our seed collection includes varieties prized by people from West Africa, North Africa, and East Africa. The crops from these seeds are considered by many as essential for preparing a traditional African dish. 

Traditional African vegetable crops encompass a diverse range of plant species that have been cultivated for centuries in various regions of Africa. These crops play a vital role in African diets, providing essential nutrients and contributing to food security. Here are some key traditional African vegetable crops:

1. Okra (Abelmoschus esculentus): Okra is a popular vegetable in African cuisine, known for its creamy texture when cooked. It is used in soups, stews, and as a thickening agent in dishes like gumbo.
2. Amaranth (Amaranthus spp.): Amaranth leaves, also known as "callaloo" in some regions, are nutritious greens that are cooked and consumed as a side dish or added to soups and stews.
3. Black-eyed Peas (Vigna unguiculata): Black-eyed peas are a staple source of protein in many African diets. They are often used in stews, salads, and as a side dish.
4. Yam (Dioscorea spp.): While yam is a starchy tuber, the leaves and shoots of certain yam varieties are also consumed as leafy greens in African cuisine.
5. Jute Mallow (Corchorus olitorius): Jute mallow, also known as "ewedu" in West Africa, is a leafy green vegetable commonly used in soups and sauces.
6. Bitterleaf (Vernonia amygdalina): Bitterleaf is a leafy green vegetable with a slightly bitter taste. It is used in various traditional soups and sauces.
7. African Eggplant (Solanum aethiopicum): African eggplants come in various shapes and sizes and are used in stews, soups, and stir-fried dishes.
8. Baobab Leaves (Adansonia digitata): Baobab leaves are rich in vitamins and minerals and are used to prepare soups and sauces in some African countries.
9. Cassava (Manihot esculenta): While cassava is primarily grown for its starchy tubers, the leaves are also edible and are used in various dishes.
10. Bambara Groundnut (Vigna subterranea): Bambara groundnuts are legumes with a nutty flavor and are often boiled or roasted for snacking.
11. Waterleaf (Talinum triangulare): Waterleaf is a leafy vegetable used in Nigerian cuisine to prepare soups and stews.
12. Morogo (Amaranthus hybridus): Morogo is a type of amaranth leaf commonly consumed in southern Africa.

These traditional African vegetable crops vary by region and are valued not only for their taste but also for their nutritional content. They are an essential part of the African diet, contributing to the diversity and richness of African cuisine.

Select the link below and print out a chart illustrating some traditional African vegetables and traditional African grains.

AFRICAN COUSINS-GRAINS

AFRICAN COUSINS-VEGETABLES