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.

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Kewa datshiKopytkaKumpirLlapingachosMaakoudaMetemgeeMofongoMukimoMulgipuderPatatnikPeasant-style potatoesPersian potato kukuPlantain as a Caribbean staplePoiPoi from taroPoi SamoaPomPotato as a staplePotato dumplingsPotato dumplingsPotato frittersPotato gratinPotato kačamakPotato kugelPotato latkesPotato mămăligăPotato piePotatoes with chakalakaPotatoes with pork skinPounded yamPounded yam fufuPoutinePuebla sweet-potato candyPurple yam jamQolqas with chardRaggmunkRoast kūmaraRoasted sweet potatoRöstiSagoSalchipapasSalt cod with potatoesScallion-oil taroShola kochu taro currySimmered satoimoSkordaliaSlovenian potato saladSri Lankan potato curryStamppotSteamed cassava with coconut milkStewed sweet potatoesStoempStuffed potatoSweet potato casseroleSweet potato with peanut sauceSweet-potato coconut mashTapioca crepeTaro ballsTaro cakeTaro in coconut cream