Potato

The potato (also spelled baradho or barandhe in Somali) is a starchy underground edible tuber that grows from the potato plant, scientifically known as Solanum tuberosum. The edible part is a tuber—an underground stem that accumulates food and starch (a type of stored carbohydrate).

The potato is one of the most widely cultivated crops in the world. It belongs to the Solanaceae family, which also includes tomatoes, peppers, and eggplants. The leaves and green fruits of the plant contain the poison solanine, and are therefore not eaten; only the tuber is edible.

Origin and distribution

The potato originated in the mountainous Andes region of South America, where local peoples cultivated various types for thousands of years. Following contact between Europe and the Americas in the sixteenth century, it reached Europe, and subsequently Asia and Africa, becoming a staple food for large populations.

Food uses

Potatoes are prepared in various ways: they are boiled, fried, steamed, or baked. They are made into mashed potatoes, added to rice dishes, used in soups, and prepared as chips or fries. Starch extracted from potatoes is also used in industrial applications. In Somali cuisine, potatoes are commonly added to meat broths or fried and served with sugar and rice.

Nutritional value

The potato provides the body with carbohydrates, and contains vitamin C, potassium, and fiber, especially when eaten with the skin. The protein content is low; most of the fat comes from the oil used in frying.