Adansonia digitata (baobab, Afrikaans: kremetart, Hausa: kuka, Sotho: seboi, Tswana: mowana, Tsonga:Ximuwu, Venda: muvhuyu, Arabic: tabladi‎)[1][2] is the most widespread of the Adansonia species on the African continent, found in the hot, dry savannahs of sub-Saharan Africa. It also grows, having spread secondary to cultivation, in populated areas. English common names for the baobab include […] read more

Mangifera indica is a species of mango in the Anacardiaceae family. It is found in the wild in India and cultivatedvarieties have been introduced to other warm regions of the world. It is the largest fruit-tree in the world, capable of a height of one-hundred feet and an average circumference of twelve to fourteen feet, […] read more

Maize (/ˈmeɪz/ mayz; Zea mays subsp. mays, from Spanish: maíz after Taíno mahiz), known in some English-speaking countries as corn, is a large grain plant domesticated by indigenous peoples in Mesoamerica inprehistoric times. The leafy stalk produces ears which contain the grain, which are seeds called kernels. Maize kernels are often used in cooking as […] read more

Opuntia stricta is a species of cactus from southern North America, Central America, the Caribbean, and northernSouth America.[1] Common names include erect prickly pear and nopal estricto (Spanish).[2] It is an erect or sprawling shrub up to 2 m (6.6 ft) in height, producing lemon yellow flowers in the spring and summer, followed by purplish-red fruits. Opuntia […] read more

The carrot (Daucus carota subsp. sativus; etymology: from Late Latin carōta, from Greek καρωτόν karōton, originally from theIndo-European root ker- (horn), due to its horn-like shape) is a root vegetable, usually orange in colour, though purple, red, white, and yellow varieties exist. It has a crisp texture when fresh. The most commonly eaten part of a carrot is a taproot, although the greens are sometimes eaten as well. It is a domesticated […] read more

Red onions, sometimes called purple onions, are cultivars of the onion with purplish red skin and white flesh tinged with red. These onions tend to be medium to large in size and have a mild to sweet flavor[citation needed]. They are often consumed raw, grilled or lightly cooked with other foods, or added as color to salads. They tend to […] read more