Cookbook:Elephant Grass

Elephant grass, also called Napier grass, Uganda grass, or achara, refers to Cenchrus purpureus or Pennisetum purpureum, an edible grass native to African grasslands.

Characteristics
Elephant grass has a thick, rounded stalk with tinges of purple. It is somewhat similar to sugarcane in appearance. The edible inner shoots are similar in both texture and mild flavor to asparagus shoots.

Preparation
The young, tender shoots and leaves are the edible portion for humans, and the outer layer should be peeled away to access the tender interior. Discard any part of the young shoot that is too tough to easily break into pieces.

Use
The grass is typically cooked in soups and stews, especially in Igbo regions of Nigeria.