Sweetpotato and potato are expanding faster than any other food crops in sub-Saharan Africa. There is growing investment in research to address bottlenecks in value chains concerning these two crops, and growing interest from the private sector in investing in them. This book addresses five major themes on sweetpotato and potato: policies for germplasm exchange, food security and trade in Africa; seed systems; breeding and disease management; post-harvest management, processing technologies and marketing systems; nutritional value and changing behaviours.

This report is the second in a series of three evaluating underexploited African plant resources that could help broaden and secure Africa's food supply. The volume describes the characteristics of 18 little-known indigenous African vegetables (including tubers and legumes) that have potential as food- and cash-crops but are typically overlooked by scientists and policymakers and in the world at large. The book assesses the potential of each vegetable to help overcome malnutrition, boost food security, foster rural development, and create sustainable landcare in Africa. Each species is described in a separate chapter, based on information gathered from and verified by a pool of experts throughout the world. Volume I describes African grains and Volume III African fruits.

In the last four decades of the twentieth century the use of sweetpotato was diversified beyond their classification as subsistence, food security, and famine-relief crop. In developing countries they serve both as human food and for feeding livestock. In Western countries they appeal to health conscious consumers because of their nutritional aspects. The sweetpotato is very high in nutritive value, and merits wider use on this account alone. The book has 2 parts. A general one giving up-to-date information on the history, botany, cultivars, genetic engineering, propagation, diseases and pests, nutritional data and marketing; and a second part presenting data on sweetpotato growing practices in different areas of the world. The information should be useful to researchers, practitioners and crop administrators in different countries.

Entertain in style—vegan style. The Vegan Table is your one-stop source for creating the perfect meal for your friends and family. Whether you’re hosting an intimate gathering of friends or a large party with an open guest list, author Colleen Patrick-Goudreau, crowned the “Vegan Martha Stewart” by VegNews magazine, will answer your every entertaining need. Inside you’ll be treated to practically limitless recipe and menu ideas, making it easy to satisfy any and all palates and preferences. From romantic meals for two to formal dinners, casual gatherings, children’s parties, and holiday feasts, you can keep the party going through every occasion and season. Recipes include: Pumpkin Curry Roasted Red Pepper, Artichoke, and Pesto Sandwiches Creamy Macaroni and Cashew Cheese Elegantly Simple Stuffed Bell Peppers Pasta Primavera with Fresh Veggies and Herbs Tempeh and Eggplant Pot Pies African Sweet Potato and Peanut Stew Roasted Brussels Sprouts with Apples and Onions Spring Rolls with Peanut Dipping Sauce South of the Border Pizza Tofu Spinach Lasagna Blackberry Pecan Crisp Flourless Chocolate Tart Red Velvet Cake with Buttercream Frosting Celebrate the joy of plant-based cuisine with The Vegan Table, your ultimate at-home dining and entertaining guide.

2014 James Beard Foundation Book Award, Reference and Scholarship Honor Book for Nonfiction, Black Caucus of the American Library Association In this insightful and eclectic history, Adrian Miller delves into the influences, ingredients, and innovations that make up the soul food tradition. Focusing each chapter on the culinary and social history of one dish--such as fried chicken, chitlins, yams, greens, and "red drinks--Miller uncovers how it got on the soul food plate and what it means for African American culture and identity. Miller argues that the story is more complex and surprising than commonly thought. Four centuries in the making, and fusing European, Native American, and West African cuisines, soul food--in all its fried, pork-infused, and sugary glory--is but one aspect of African American culinary heritage. Miller discusses how soul food has become incorporated into American culture and explores its connections to identity politics, bad health raps, and healthier alternatives. This refreshing look at one of America's most celebrated, mythologized, and maligned cuisines is enriched by spirited sidebars, photographs, and twenty-two recipes.