Also known as taro root, this potato-like veg is one of Mqwebu’s favourites and features throughout her cookbook. The fibrous, hairy skin is peeled, leaving a white-ish inside that’s got a rich, nutty taste. GOOD FOR: The leaves and root can be eaten when cooked and it’s high in fibre, magnesium, potassium and vitamin E. It’s good for promoting heart health and boosting immunity. USE I T: In place of potato in salads or gnocchi or curries. To cook, boil in hot water as you would potato, then wait to cool down, peel and prepare.