Origin and Planting:
Water yam (D. Alata Linn) is among the oldest meals crops up to now. It belongs to the household of Monocotyledonous vegetation. It originated in South-East Asia in Burma. From there it spreads to India, Malaysia, Indonesia and Japanese a part of South-East Asia. It served as meals for voyagers and was thereby unfold to the elements of the tropics. Immigrants from India and Malaysia launched it to Madagascar from the place it was launched into East Africa within the sixteenth Century. It was launched to West African international locations by the Portuguese and Spanish.
At present, water yam is essentially the most extensively distributed of all of the yams, being grown in all elements of the tropics. It’s the most extensively cultivated species of ya within the West Indies, the Pacific Islands and tropical Asia. It is named ‘higher yam’ or ‘ten month’ yam. It may be present in some locations in Nigeria. It’s referred to as (Ewura) in Yoruba land, it’s the predominant staple meals in Ijebu space – Western Nigeria.
Water yam is planted throughout the months of March – April which is the start of the wet season ans additionally at the start of the dry season (October – November). Late planting yield poorly. It matures in 8 – 10 months and retains higher in storage than different species as a result of they continue to be dormant for a number of months. It grows greatest at temperature between 25oC and 30oC. it requires soil that’s properly drained, of excessive fertility and excessive in natural matter; therefore loamy soil is greatest. It grows in a shorter time than the white yam and possesses a fibrous root system. A lot of the roots happen within the top-soil, 30cm, above the soil stage.
The tubers fluctuate significantly in form and dimension, relying on the soil and the way deep the bottom is when planting. They could happen singly or in teams, straight or branched. This yam incorporates the next proportion of water than both the white or yellow yam. Its unfastened or watery texture is instantly noticeable when the tuber is lower or grated. The tuber could also be purple, white, yellow, gentle brown or nearly crimson in shade when peeled. The leaves are distinctively completely different from others, being heart-shaped, lengthy, broad and winged on the petiode. The stems often don’t have any spines and so they climb around the stakes in a counter-clockwise path.
Water yam may be eaten boiled, mashed, fried, or blended with palm-oil or groundnut oil and steamed. Flour will also be created from it. Dishes reminiscent of ‘Isikolo’, ‘Ojojo’, Pounded yam, ‘Ikokore’, pottage and fritters may be created from it. It will also be cooked with beans. Dishes reminiscent of Queen Truffles, Biscuits and pastries may be ready from water yam flour.
Dietary worth of water yam:
Moisture = 70%, Starch = 28%, Sugar = 0.5%, Fats = 0.1% – 0.3%, Crude protein = 1.1% – 2.8%, Crude fibre = 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.
5 (5) Water Yam Dishes
1. Water yam queen desserts:
a. Elements:
(1.) 100gm water yam flour. (2.) 100gm wheat flour. (3.) 175gm margarine. (4.) 174gm sugar. (5.) 1 tablespoon baking powder. (6.) 2 eggs. (7.) 150ml milk.
b. Methodology:
(1.) Cream the margarine and sugar till smooth, white and creamy. (2.) Add the overwhelmed eggs and proceed beating to get within the air. (3.) Sieve water yam and wheat flour and baking powder collectively. (4.) Add the flour and blend with chilly milk to a dropping consistency. Add vanilla essence. (5.) Put in greased patty tins and bake in a reasonable oven for 20 minutes.
2. Ojojo (Western African meals):
a. Elements:
(1.) 100gm grated water yam. (2.) 1 small onion (finely chopped). (3.) Pepper (chopped). (4.) Salt and herbs to style. (5.) Oil for frying.
b. Methodology:
(1.) Chop onion and pepper finely. (2.) Beat the grated water yam and add somewhat water if too thick. (3.) Add the ready elements and salt. Beat collectively once more. (4.) Fry in balls in deep fats. (5.) Drain and serve scorching alone or with bread.
3. Ikokore (Nigerian meals):
a. Elements:
(1.) 100gm water yam.
(2.) 30-50gm boned smoked fish.
(3.) 2 kitchen spoons palm oil.
(4.) Salt to style.
(5.) Shrimps as desired.
(6) 1 tablespoon floor pepper.
(7.) 1 tablespoon onion.
(8.) 1 tablespoon tomato.
(9.) ½ teaspoon fermented melon seed.
b. Methodology:
(1.) Peel and grate the water yam.
(2.) Put water within the cooking pot and add ready fish and elements. Permit combination to boil for a couple of minutes.
(3.) Add the grated water yam to the gravy in lumps and permit to cook dinner first earlier than stirring.
(4.) Add the oil and salt, stirring gently with a wood spoon.
(5.) Simmer gently.
(6.) Serve scorching both by itself or with chilly pap (eko) or agidi.
4. Yam chips:
a. Elements:
(1.) 1 small water yam. (2.) Salt to style. (3.) Fats (oil).
b. Methodology:
(1.) Wash and peel yam.
(2.) Minimize in half lengthwise; and slice thinly on a chopping board.
(3.) Soak in chilly water.
(4.) Drain in sieve and wrap in clear material for about 15 – 20 minutes separating the slices to stop them from matting.
(5.) Fry in scorching fats; till evenly golden-brown.
(6.) Take away, drain and pile on a scorching dish sprinkle with salt and serve.
5. Water yam pottage:
a. Elements:
(1.) 1 large water yam.
(2.) 2 tablespoons floor crimson pepper.
(3.) 3 tablespoons floor onion.
(4.) 1 tablespoon tomato puree.
(5.) Salt to style.
(6.) 6 tablespoons palm oil or groundnut oil.
(7.) 4 tablespoons floor shrimps.
(8.) Cooked beef or 2 items smoked fish.
b. Methodology:
(1.) Peel the yam and lower into small items.
(2.) Rinse and put to boil.
(3.) When it’s half cooked, add salt, floor elements, oil, meat or fish and simmer until cooked.
N.B.: If smooth pottage is required, water may be added and among the yam may be mashed; if beef or fish shouldn’t be added; serve with fish or beef stew.
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Source by Adams Rich
