Ethiopian potato (Oromo dinich)

Coleus maculosus

root

Tubers of a plant of the mint family, grown in Ethiopia, where it comes from, and eaten only cooked; in Amharic they are called dinich.

Origin

Ethiopia

Where to find it

In the gardens of southwestern Ethiopia, among the Wolayta and the Sidama; it is sold at local markets.

Season (United States)

all year round

Preparation

The tubers are scrubbed and cooked for about twenty minutes in water or steamed, in their skins, then peeled or not.

Molecules

In small amounts, not counted Insoluble fibers

Did you know?

It is a cousin of the Livingstone potato and Indian borage, not of the true potato.