Wild Foods are the lesser known foods from different regions along with their nutritional content, usage and culinary uses.
Water spinach
Unlike its name, Nali Bhaji/Water Spinach does not belong to or is related to the spinach family. Water spinach is a semi-aquatic perennial plant that proliferates in moist/ damp soil mainly around waterbodies/ditches etc and belongs to the Convolvulaceae (Morning Glory) family. It is Native to Asia and thus is easily available in India, Nepal, Sri Lanka, Thailand, Vietnam, Philippines etc. Continue reading to know more about this amazing green.
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Kadachya Shenga
Kudachya Shenga are long tender beans that grow wild in the forest. Hence called ranbhaji aka wild edible food.
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aakur
Aakur/Ankur, in literal terms, means a shoot. In Goa, it is a name for an edible golden-green fern that grows in marshy and mangrove areas and is considered a delicacy too.
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Karande also known as Air Potatoes, vine yam, or bitter yam are true yams that belong to the yam family. They are unique tubers that grow as bulbils on perennial air potato vines.
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gongura
Ambadi or Gongura is one of the popular local greens in certain cuisines. I first learned about it from a local vendor who asked me to taste these deliciously intriguing sour greens but I learned more about the usage of gongura from my Bengali friends. Gongura is widely used in the Northeast and Andhra Cuisine.
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wild food festival
Wild food. Have you heard of wild foods? Don’t those words excite you?
They excite me and make me feel like a food explorer and so does a Wild Food Festival.
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Moras: The Salty Succulent
Moras Bhaji is a beautiful salty succulent that grows in damp regions like mangroves, dunes, beaches, etc which is available mainly during early monsoons.
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