Hardroot
From Almeopedia
Hardroot
Hardroot is a ground vine native to Kereminth, with large tubers, similar to manioc. They are poisonous raw, but the toxins are destroyed by cooking. They can be boiled, in which case they taste something like a very starchy potato; or they are grated into a powdery flour (Lé trɔ̌s, Tombwe kponde), which is toasted in oil, or mixed with sorghum flour to bake into bread.
Savvy peasants plant plenty of hardroot and eat it only when the monsoons fail, since it may be the only reliable plant food available at that time.
