Amaranth
Scientific Name: Amaranthus spp.
Country of Origin: Mediterranean, East Africa

Amaranth can have an all-green leaf, or one that is lightly striped with red. It may also be known as Calaloo or Mchicha. Amaranth grain has become popular in the United States in recent years, but for East African farmers, the best part of the plant is the leaves, which are high in vitamin A, vitamin C, and calcium. Amaranth can be prepared in the same ways as cooked spinach or kale.

Recipe
Amaranth & Peanut Curry

Amaranth
Scientific Name: Amaranthus spp.
Country of Origin: Mediterranean, East Africa

Amaranth can have an all-green leaf, or one that is lightly striped with red. It may also be known as Calaloo or Mchicha. Amaranth grain has become popular in the United States in recent years, but for East African farmers, the best part of the plant is the leaves, which are high in vitamin A, vitamin C, and calcium. Amaranth can be prepared in the same ways as cooked spinach or kale.

Recipe
Amaranth & Peanut Curry

Amaranth
Scientific Name: Amaranthus spp.
Country of Origin: Mediterranean, East Africa

Amaranth can have an all-green leaf, or one that is lightly striped with red. It may also be known as Calaloo or Mchicha. Amaranth grain has become popular in the United States in recent years, but for East African farmers, the best part of the plant is the leaves, which are high in vitamin A, vitamin C, and calcium. Amaranth can be prepared in the same ways as cooked spinach or kale.

Recipe
Amaranth & Peanut Curry

Amaranth
Scientific Name: Amaranthus spp.
Country of Origin: Mediterranean, East Africa

Amaranth can have an all-green leaf, or one that is lightly striped with red. It may also be known as Calaloo or Mchicha. Amaranth grain has become popular in the United States in recent years, but for East African farmers, the best part of the plant is the leaves, which are high in vitamin A, vitamin C, and calcium. Amaranth can be prepared in the same ways as cooked spinach or kale.

Recipe
Amaranth & Peanut Curry

Amaranth
Scientific Name: Amaranthus spp.
Country of Origin: Mediterranean, East Africa

Amaranth can have an all-green leaf, or one that is lightly striped with red. It may also be known as Calaloo or Mchicha. Amaranth grain has become popular in the United States in recent years, but for East African farmers, the best part of the plant is the leaves, which are high in vitamin A, vitamin C, and calcium. Amaranth can be prepared in the same ways as cooked spinach or kale.

Recipe
Amaranth & Peanut Curry