Africa Factbook

Green bananas, also known as unripe bananas, are bananas that have not yet fully matured and are still in their starchy, firm, and green state.  Unlike ripe bananas, which are sweet and soft, green bananas have a tangy and slightly bitter flavor with a starchy texture.  They are often used in cooking and culinary preparations, particularly in countries where they are a common staple food. Green bananas are a good source of dietary fiber, potassium, and vitamin C, and they are low in fat and calories.  They are also rich in resistant starch, a type of carbohydrate that resists digestion in the small intestine and provides various health benefits, such as promoting gut health and improving blood sugar control. Green bananas can be boiled, fried, baked, or grilled, and they are often used in savory dishes such as stews, curries, and soups.  In many African countries, they are also used to make chips or other snacks. In addition, green bananas can be used as a substitute for potatoes in so

Ethiopian eggplants are small, bright red to orange, intensely flavored vegetables, similar in appearance to a tomato. Fruits and leaves of the Ethiopian Eggplant are eaten boiled, as a recipe ingredient of African soups and stews. Ethiopian Eggplants are usually picked when still green or slightly yellow and are typically grown in micro-gardens and small family gardens. Three Ethiopian recipes , two recipes using Ethiopian eggplants and one for making the best Injera bread to eat with your Ethiopian eggplant stews by the African Gourmet. Prep time: 20 min Cook time: 1 hour Total time: 1 hour 20 min Spicy Ethiopian Eggplant Stew Recipe Ingredients 4 sliced Ethiopian eggplants 1 small head cabbage, shredded 2 onions, sliced 2 cups baby carrots 2 large tomatoes, diced 1 large white potato, finely diced 1 green pepper, finely chopped 1 tablespoon minced garlic ½ teaspoon chili powder Salt and pepper to taste 2 tablespoons oil 8 cups of wat