Tubers & Root Dishes

Roots were domesticated wherever the ground offered them: potatoes in the Andes around 8000 BCE, taro in New Guinea’s Kuk swamp, yams across West Africa, cassava in Amazonia. All store their energy underground where it keeps, and several are poisonous raw — so every one of these traditions also had to invent the leaching, grating or long cooking that makes them safe.

Explore Tubers & Root Dishes

AchuAlgerian spicy potatoesAligotAloo chokhaAloo curry for doubles and rotiAloo goshtAloo parathaAloo tamaAttiékéAustrian potato saladBahamian sweet potato puddingBalkan potato saladBammyBatata harraBatata vadaBoiled cassavaBoxtyBramborákyBubble and squeakBurning loveCassava cakeCassava cakeCassava casseroleCassava farinhaCassava frittersCassava fungeCassava kat-katCassava mashCassava nsimaCassava poneCassava stewCassava ugaliCassava with isombeCassava with ravitotoCassava-plantain fufuCausa LimeñaChikwangue cassava breadChochocaChuñoCoconut mashed taroColcannonDerunyDinich alichaDranikiEbaEnset / false bananaFinnish mashed potatoesFried cassavaFried yucaGamja-jeonGround provisions with callalooHash brownsHuancayo-style potatoesHudut with cassavaIcelandic mashed potatoesJansson’s temptationJudd mat Gaardebounen with potatoesKartoffelpufferKaukauKazakh-style potatoes