Origin and Plantation:
water yam (Mr Alata Linn) is one of the oldest food crops so far. It belongs to the family of Monocotyledonous plants. It originated in Southeast Asia in Burma. From there it spreads to India, Malaysia, Indonesia and the eastern part of Southeast Asia. It served as food for travelers and thus spread to parts of the tropics. Immigrants from India and Malaysia introduced it to Madagascar from where it was introduced to East Africa in the 16th century. It was introduced to the West African countries by the Portuguese and Spanish.
Today, the water yam is the most widely distributed of all yams, grown throughout the tropics. It is the most cultivated species in the West Indies, the Pacific islands and tropical Asia. It is known as a ‘greater yam’ or a ‘ten month’ yam. It can be found in some places in Nigeria. Called (Ewura) in Yoruba land, it is the main staple food in the Ijebu area of western Nigeria.
The water yam is planted in the months of March to April, which is the beginning of the rainy season and also at the beginning of the dry season (October to November). Late sowing yields little. It matures in 8 to 10 months and keeps better in storage than other species because they remain dormant for several months. It grows best at a temperature between 25oC and 30oC. it requires well-drained soil, with high fertility and a high content of organic matter; therefore, clayey soil is better. It grows in a shorter time than the white yam and has a fibrous root system. Most of the roots are in the upper part of the soil, 30 cm, above the soil level.
The tubers vary considerably in shape and size, depending on the soil and the depth of the soil at planting. They can occur singly or in groups, straight or branched. This yam contains a higher proportion of water than the white or yellow yam. Its loose or watery texture is easily noticeable when the tuber is cut or grated. The tuber may be purple, white, yellow, light brown, or almost red in color when peeled. The leaves are distinctively different from the others, being heart-shaped, long, broad, and winged on the petiod. The stems are usually spineless and climb around the stakes in an anti-clockwise direction.
Water yam can be eaten boiled, crushed, fried, or mixed with palm oil or peanut oil and steamed. You can also make flour with it. With it you can prepare dishes such as ‘Isikolo’, ‘Ojojo’, crushed yam, ‘Ikokore’, stews and fritters. It can also be cooked with beans. Dishes such as Queen Cakes, Biscuits and cakes can be made with water yam flour.
Nutritional Value of Water Yam:
Moisture = 70%, Starch = 28%, Sugar = 0.5%, Fat = 0.1 – 0.3%, Crude Protein = 1.1 – 2.8%, Crude Fiber = 0.6 – 1 .4%, Ash = 0.7% – 2.1%, Vitamin C (mg per 100g) = 5 – 8%, Vitamin B1 (mg per 100g) = 0.09%, Vitamin B2 (mg per 100g) = 0.03% and Vitamin A.
Five (5) plates of water yams
1. Water Yam Queen Cakes:
A. Ingredients:
(1.) 100g water yam flour. (2.) 100 g of wheat flour. (3.) 175 g margarine. (4.) 174g sugar. (5.) 1 tablespoon baking powder. (6.) 2 eggs. (7.) 150 ml of milk.
b. Method:
(1.) Beat margarine and sugar until smooth, white and creamy. (2.) Add the beaten eggs and continue beating to get them airborne. (3.) Sift the water yam and wheat flour and baking powder together. (4.) Add flour and mix with cold milk until smooth. Add vanilla essence. (5.) Put in greased burger pans and bake in moderate oven for 20 minutes.
2. Ojojo (West African Food):
A. Ingredients:
(1.) 100g grated water yam. (2.) 1 small onion (finely chopped). (3.) Bell pepper (chopped). (4.) Salt and herbs to taste. (5.) Oil for frying.
b. Method:
(1.) Finely chop the onion and bell pepper. (2.) Whisk together the grated water yam and add a little water if it is too thick. (3.) Add prepared ingredients and salt. Beat together again. (4.) Fry into balls in deep fat. (5.) Drain and serve hot alone or with bread.
3. Ikokore (Nigerian food):
A. Ingredients:
(1.) 100g water yam.
(2.) 30-50g boneless smoked fish.
(3.) 2 cooking spoons of palm oil.
(4.) Salt to taste.
(5.) Shrimp to taste.
(6) 1 tablespoon ground pepper.
(7.) 1 tablespoon onion.
(8.) 1 tablespoon tomato.
(9.) ½ teaspoon fermented melon seeds.
b. Method:
(1.) Peel and grate the water yam.
(2.) Put water in the pot and add the fish and the prepared ingredients. Let the mixture boil for a few minutes.
(3.) Add the grated water yam to the sauce in lumps and allow it to cook first before stirring.
(4.) Add the oil and salt, stirring gently with a wooden spoon.
(5.) Cook over low heat.
(6.) Serve hot on its own or with cold porridge (eko) or agidi.
4. Yam Chips:
A. Ingredients:
(1.) 1 small water yam. (2.) Salt to taste. (3.) Grease (oil).
b. Method:
(1.) Wash and peel the yam.
(2.) Cut in half lengthwise; and cut into thin slices on a cutting board.
(3.) Soak in cold water.
(4.) Drain in a colander and wrap in a clean cloth for about 15 – 20 minutes separating the slices to prevent them from sticking together.
(5.) Fry in hot fat; until evenly golden.
(6.) Remove, drain and pile on a hot plate sprinkle with salt and serve.
5. Yam Soup in Water:
A. Ingredients:
(1.) 1 large water yam.
(2.) 2 tablespoons ground red pepper.
(3.) 3 tablespoons minced onion.
(4.) 1 tablespoon tomato puree.
(5.) Salt to taste.
(6.) 6 tablespoons of palm oil or peanut oil.
(7.) 4 tablespoons of ground shrimp.
(8.) Cooked beef or 2 pieces of smoked fish.
b. Method:
(1.) Peel the yam and cut it into small pieces.
(2.) Rinse and bring to a boil.
(3.) When half cooked, add salt, ground ingredients, oil, meat or fish and simmer until cooked.
N.B: If a smooth stew is required, water can be added and part of the yam crushed; if beef or fish is not added; Serve with fish or beef stew.
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