Bitter Melon Bitter melon has an edgy exterior but soft and delicate interior. Similar to the African eggplant, the bitter melon tastes like its name, “bitter”, but is subdued when...
Daikon Radish Daikon radishes are a favorite of our farmers from Bhutan. Most varieties are large white radishes that are milder than most small radishes but still have some spice....
Okra Okra is enjoyed in many cultures and is thought to have originated in Southeast Asia or West Africa. Okra pods are mucilaginous, which makes them great for thickening soups...
Long Beans Long Beans are a favorite in Southeast Asian countries, and they live up to their name. Measuring up to 3 feet long, these beans can be green, deep...
Shell Beans Shell Beans are a staple in many African countries. While in season, they are eaten fresh from the pod and are creamier than a typical dry bean. Once...
African Eggplant African eggplant (garden egg) is a favorite amongst our Central African growers who enjoy it raw or cooked. This eggplant has a bit of a bitter flavor but...
Roselle Chin baung, or roselle in English, announces itself in the form of red sticks poking up from the ground. A chewy, leafy, tart relative of the hibiscus family, the...
Isogo Isogo is part of the African nightshade family. The leaves of these varieties are non-poisonous and valued for being rich in vitamins and minerals. They should be cooked as...
Amaranth Greens (Burundi Recipe) Ingredients 5 cups of water 5 tablespoons oil (red palm oil preferred) 1 bunch amaranth greens 1 large onion 2-3 cups fresh tomatoes (peeled and chopped)...
Mustard Greens Mustard greens are popular in Nepali cuisine and Nepal is one of the leading producers of these greens. Mustard greens have a sharp, peppery flavor that can be...