OFSP? Orange flesh sweet potato. Or, as I call them, those vegetables that are really tasty baked and topped with butter!
While I’m used to the orange variety of sweet potatoes in North America, in Africa the white or yellow sweet potatoes are much more common. They taste similar but the white and yellow varieties are not nearly as nutritious as the vitamin A/beta-carotene-rich orange ones. It’s only in the last few years that the UN and many others have begun promoting the OFSP as a way to combat malnutrition and disease especially among women and children, who are particularly vulnerable to vitamin A deficiencies. The food we ate in Africa this summer was high in starch, with a few vegetables depending on what was in season – I could see the need for more vitamin-rich foods.
That is why I am happy to report that SIA is working with two partners who are promoting OFSP growth in their communities.
CIFORD Kenya, in Meru, Kenya, has been holding workshops to train farmers in growing, managing, and preparing OFSP. This work in their rural community is designed to both improve food security (ex. people have enough to eat all year) and reduce the environmental degradation of the soil. The CIFORD trainings are include classroom time and also get-your-hands-dirty practical time with farmers being brought to the CIFORD training garden for demonstrations. The OFSP helps protect the soil because its big leaves cover the soil, which reduces run off and erosion.
Many parts of the sweet potato can be used:
- Vines are used as animal feed
- The leaves can be eaten as the leafy green
- The potato root can be boiled, roasted or made into chips, French fries, or flour
Also, Raising the Village has just completed a round of trainings in Bucece Village, Uganda with farmers who wanted to plant the OFSP seeds. OFSP can sell for much higher prices in the market because it is still rare to see them and because people know they provide a health benefit to their diets. The hills around Bucece are very steep and so the OFSP will be important for keeping the soil from running down into the lake.
Hopefully, next time I’m in Uganda I’ll get to try the local OFSP, eating it alongside the steamed bananas, rice, and boiled kale, and peanut sauce. Yum!