This ingredient is cooked with salt and peanut butter in a Zimbabwean dish called mupunga unedovi. A northern Nigerian swallow dish made by smoothing and wrapping this ingredient is called tuwon shinkafa. In Ghana, this ingredient is cooked with another ingredient called waakye (“WAH-chay”) and served alongside dried sorghum leaf sheaths. Ogun State grows a variety of this ingredient that serves as the foundation for a Yoruba dish called ofada. A ■END■