and cumin. It is called . In the states of Andhra Pradesh and Telangana and other Telugu speaking regions of the country, this leaf is called as "Thotakura" and is cooked as a standalone curry, added as a part of mix leafy vegetable curry or added in preparation of a popular dal called in (Telugu). In Maharashtra, it is called and is available in both red and white colour. In Orissa, it is called , it is used to prepare , in which the leaf is fried with chili and onions. In West Bengal, the green variant is called () and the red variant is called (). In China, the leaves and stems are used as a stir-fry vegetable, or in soups. In Vietnam, it is called and is used to make soup. Two species are popular as edible vegetable in Vietnam: (Amaranthus tricolor) and or (Amaranthus viridis). Africa A traditional food plant in Africa, amaranth has the potential to improve nutrition, boost food security, foster rural development and support sustainable land care. In Bantu regions of Uganda and western Kenya, it is known as doodo or litoto. It is also known among the Kalenjin as a drought crop (chepkerta). In Lingala (spoken in the Congo), it is known as or . In Nigeria, it is a common vegetable and goes with all Nigerian starch dishes. It is known in Yoruba as , a short form of (meaning "make the husband fat"), or (meaning "we have money left over for fish"). In Botswana, it is referred to as morug and cooked as a staple green vegetable. Europe In Greece, purple amaranth (Amaranthus Blitum) is a popular dish called , or . It is boiled, then served with olive oil and lemon juice like a salad, sometimes alongside fried fish. Greeks stop harvesting the plant (which also grows wild) when it starts to bloom at the end of August. Americas In Brazil, green amaranth was, and to a degree still is, often considered an invasive species as all other species of amaranth (except the generally imported A. caudatus cultivar), though some have traditionally appreciated it as a leaf vegetable, under the names of or , which is consumed cooked, generally accompanying the staple food, rice and beans. In the Caribbean, the leaves are called bhaji in Trinidad and callaloo in Jamaica, and are sautéed with onions, garlic, and tomatoes, or sometimes