Potatoes Are Grown in 37 African Countries | The African Gourmet
Potatoes Are Grown in 37 African Countries
Egypt leads North Africa in potato production, while South Africa is the top potato grower in the southern half of the continent.
When You Think of Africa, Do You Think of Potatoes?
When most people picture African food, they imagine yams, cassava, or plantains—but not potatoes. Yet potatoes thrive across the continent, from the highlands of Ethiopia to the cool valleys of South Africa. This humble tuber has quietly become one of Africa’s most important crops, feeding millions and powering both rural markets and urban kitchens. Potatoes are as African as they are global.
The potato is cultivated in over 150 countries. Egypt leads Africa in production, while South Africa dominates sub-Saharan output. Across the continent, potatoes serve as both a subsistence crop and a valuable commercial commodity.
Commercially, more potatoes are processed to meet demand from fast-food, snack, and convenience industries. As a subsistence crop, potatoes feed farm families with little surplus for markets.
From Soil to Supper
Potatoes in Africa aren’t just crops — they are livelihoods. Farmers in Kenya’s highlands, Egypt’s Nile Delta, and Lesotho’s mountain terraces rely on potatoes as both food and income. Local markets bustle with fresh harvests, while creative cooks turn them into everything from stews to crispy street snacks. Africa’s soil gives the potato a story that’s both ancient and evolving.
The potato (Solanum tuberosum) originated over 8,000 years ago near Lake Titicaca in the Andes of South America. Colonial settlers and missionaries later introduced it to North Africa’s Nile Delta and Morocco’s Atlas Mountains.
In sub-Saharan Africa, potatoes became an urban favorite in Kenya, Malawi, and Rwanda. Ethiopia, Africa’s ninth-largest producer, features potatoes in vegetarian dishes such as Ethiopian Berber Potatoes.
Ethiopian Berber Potato Recipe
Ingredients
- 3 large white potatoes, unpeeled and diced
- 2 large tomatoes, diced
- 2 cups fresh okra, diced
- 2 green beans, diced
- 1 small yellow onion, chopped
- 2 cloves garlic, minced
- 1 chili pepper, minced
- 2 tbsp berbere spice mix
- ½ tsp ground turmeric
- ½ tsp ground cumin
- ½ tsp salt
- 1 tbsp olive oil
Directions: In a large pot, heat oil and spices for 2 minutes. Add water slowly, bring to a boil. Add vegetables and cook 20 minutes over medium heat. Serve with Ethiopian Injera bread.
A New Starch: When You’re Tired of Potatoes
While potatoes are loved across Africa, cooks from Uganda to Ghana know another starchy favorite — the green banana. Dense, versatile, and lower on the glycemic index, green bananas are becoming the go-to alternative when you want to give your stews a fresh twist.
Green Banana Vegetable Stew
- 4 green bananas, peeled and sliced
- 2 tbsp palm or olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tomatoes, diced
- 1 carrot, sliced
- 1 cup chopped kale or spinach
- 1 tsp curry powder
- Salt and pepper to taste
- 2 cups vegetable broth
Directions: Heat oil in a pot, sauté onions and garlic until golden. Add tomatoes, curry, and carrots; cook 5 minutes. Stir in green bananas and broth. Cover and simmer 15–20 minutes until tender. Add greens, season, and cook 5 minutes more. Serve warm with rice or flatbread.
Did You Know? Out of 54 African countries, 37 grow potatoes — from Egypt and Morocco to Kenya and Malawi — feeding millions and driving local economies.
More African Vegetable and Root Crop Recipes
- Curried Tanzanian Coconut Okra Recipe
- Frikkadelle — Afrikaner Meatballs
- Senegalese Chicken Vermicelli
- Chadian Steamed Honey Cassava Buns
- Cameroon Smoked Bonga Fish Stew
Educational African Food Writing by The African Gourmet
