Colombia
Ahuyama
Colombian butternut squash (ahuyama), used in soups, stews, and purees nationwide. A staple orange-fleshed squash of the Andean and coastal cuisine.
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Colombia
Arracacha
An Andean root vegetable (arracacha) used in soups, stews, and purees, with a nutty, sweet flavor. A highland staple of the Colombian interior.
Colombia
Cayeye
A Magdalena green-plantain mash served with cheese, butter or eggs at breakfast.
Colombia
Yuca (Cassava)
Yuca
A Panamanian cassava root, boiled, fried, or in soups; the base of carimañolas and countless coastal sides in Colombia.
Colombia
Ñame (Yam)
Ñame
A Panamanian Caribbean yam, boiled or added to soups; a staple side with fried fish on the Colombian coast too.