Koorka (Chinese Potatoes)
Estimated Inventory, lb : 0
Description/Taste
Koorka tubers are small in size, averaging 2 to 4.5 centimeters in length and 1 to 1.5 centimeters in diameter, and have a round, oval, to somewhat irregular shape with blunt, curved ends. Depending on the growing region, some tubers can reach up to eight centimeters in length and have a short, stubby, and knobbed appearance. The tubers are enveloped in rough, fibrous, thick, and tough skin and are often covered in hairs with a flaky texture. The skin also ranges in coloring from white, grey, red-brown, to black-brown, changing with the variety, soil, and growing environment. Underneath the surface, the ivory, white, to cream-colored flesh is dense, firm, hard, and starchy when raw. Once the tubers are cooked, the flesh softens and becomes creamy, subtly chewy, and tender. Koorka tubers release a distinct herbal and medicinal scent when cooked, an aroma stemming from the tubers being part of the mint family. The tubers are traditionally cooked before consumption and develop a mild, neutral, lightly sweet, earthy, and subtly nutty taste.
Seasons/Availability
Koorka tubers are generally harvested in the fall through winter.
Current Facts
Koorka tubers, botanically classified as Coleus rotundifolius, are a rare species belonging to the Lamiaceae or mint family. The edible tubers grow underground at the base of stems and nodes of herbaceous plants extending up to one meter in height, and the tubers are found in groups of 3 to 7. Koorka tubers are typically harvested around 5 to 7 months after planting and are valued as a food source in Africa and Asia. The species is native to Africa, but over time, Koorka has become a small-scale commercially cultivated plant in Southern and Southeast Asia, especially in Indonesia, Malaysia, Sri Lanka, and India. Koorka tubers are not as well-known as varieties of cassava and taro, as the tubers are generally smaller than commercial potatoes and are covered in a thick layer of mud that must be removed before consumption. The species is considered an underutilized crop, and the tubers have a short shelf life, only lasting for a couple of months when properly stored. Despite their short shelf life, Koorka tubers are becoming increasingly recognized for their nutritional properties, and other parts of the plant are used in traditional medicines throughout Asia and Africa. Koorka is known by many regional names, including Chinese potatoes, Hausa potatoes, Fra-fra potatoes, and Madagascar potatoes in English, Country potatoes in Africa, Koorka Kukra, and Koorkka in Malayalam and Hindi, Ciru Kilanku in Tamil, Innala in Sinhala, Kentang hitam in Indonesian, and Kembili, Ubi Keling, and Kentang Kleci in Malay.
Nutritional Value
Koorka tubers are a source of potassium to balance fluid levels within the body, iron to develop the protein hemoglobin for oxygen transport through the bloodstream, magnesium to control nerve functions, calcium to build strong bones and teeth, and other nutrients, including niacin, thiamin, and riboflavin. The tubers also provide high amounts of protein and fiber, two nutritional components that are often low in other tuber species. The plant’s antioxidant content is thought to protect the cells against the damage caused by free radicals, and the leaves and tubers are used in natural medicines in Asia and Africa for their antibacterial properties. The leaves are used in Nigeria to treat dysentery, a gastrointestinal disease, and are incorporated into treatment for skin conditions, immunity, and insect bites.
Applications
Koorka tubers are typically cooked before consumption and have a neutral, mild, and sometimes bland taste. The tubers must be washed as they are often coated in thick layers of mud. There are two noted methods for removing the dirt. The first method involves placing the tubers into a burlap bag and beating the dirt off the surface. After removing the mud, the tubers are soaked in water and peeled. The second method cleans the mud off the tubers in a water bath and then involves pressure cooking the tubers to remove the skin. Once prepped, Koorka tubers can be boiled, steamed, roasted, baked, or fried. Roasted tubers can be eaten whole as a snack and are often eaten between seasons of main staple crops. The tubers can also be added to curries, soups, and stews, stir-fried, cooked with vegetables, or served with meat main dishes as a hearty meal. In Southeast Asia, Koorka is steamed and served with rice or minced into filling for meatballs. In Africa, the tubers are incorporated into porridge, cooked and eaten plain, fermented into alcohol, or dried and ground into a powder as a thickener for sauces and gravies. Beyond the tubers, the leaves are cooked and eaten like spinach in stir-fries, sautés, soups, and steamed side dishes. Koorka tubers pair well with coconut, mustard seeds, curry leaves, chile peppers, spices such as turmeric, cardamom, and ginger, cilantro, and meats including pork, beef, and poultry. Whole, unwashed Koorka tubers should be stored in a cool, dry, and dark place for 1 to 2 months. In Africa and Asia, the tubers are traditionally stored underground, placed in baskets stuffed with straw, or kept in pots sealed with cow dung.
Ethnic/Cultural Info
Koorka tubers are used in pongal, an annual harvest festival celebrated in Tamil, India. The festival marks the beginning of Thai, the tenth month in the Tamil calendar, and during this month, crops are harvested and honored as a blessing. The name pongal is derived from the Tamil word “pongu,” meaning “to boil over,” and the festival typically lasts around four days. Pongal is also the name of a traditional dish served during the festivities. This dish is a pot of rice and milk, and the rice is allowed to boil over the pot. The rice is first given to Surya, the sun god, as an offering, and then families share in festive dishes of the harvested crops, including Koorka tubers. During the celebration, Koorka tubers are often added to curries, rice, vegetable dishes, and kuzhambu, a rich spiced broth filled with dal, meat, and vegetables.
Geography/History
Koorka tubers are native to Africa and have been growing wild since ancient times. Much of the species' history is unknown as it was undocumented and considered a famine crop. The species was thought to have originated in Central or East Africa and spread throughout the continent, growing in tropical and savanna regions of Central Africa and West Africa and reaching as far as South Africa. It was also eventually introduced into Southern and Southeast Asia, where it became a delicacy among communities in Indonesia, Malaysia, and India. Today, Koorka tubers are commercially grown more in Asia than in Africa. The species was displaced by cassava and sweet potato cultivation in Africa, and only a few regions grow the plants in West Africa and South Africa. Madagascar is also said to grow plants in small amounts. In Asia, the tubers are cultivated mainly in India, Sri Lanka, Malaysia, and Indonesia and are also found in Thailand, Vietnam, and the Philippines. When in season, Koorka tubers are sold through select local markets in their growing regions. The tubers featured in the photograph above were found in a market in Singapore.
Recipe Ideas
Recipes that include Koorka (Chinese Potatoes). One
is easiest, three is harder.| Elephants and the Coconut Trees |
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Koorka Kizhangu Kuzhambu |
| Masala Chilli |
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Koorka Mezhukkupuratti |
| Cooking Curries |
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Koorka Upperi |
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