Anchote

Coccinia abyssinica

root

A white tuber rich in calcium and protein, boiled, peeled then mashed with spiced butter for Meskel festivities.

Origin

Ethiopia (Oromia)

Season (United States)

September to January

Preparation

It is boiled in its skin for about twenty minutes, then the skin comes off easily; it is eaten cooked.

Molecules

In small amounts, not counted Calcium · Insoluble fibers

Did you know?

Among the Oromo, it is served at festivals and to new mothers, to get them back on their feet.