Water Yam – What a wonderful and unnoticed food!
Origin and plantation:
Water yamD. Alata Linn) is one of the oldest food crops so far. It belongs to the monocotyledonous plant family. It originated in Southeast Asia in Burma. From there it extends 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 brought it to Madagascar from where it was introduced to East Africa in the 16th century. It was introduced to West African countries by the Portuguese and Spanish.
Today, the water yam is the most widely distributed yam and is grown in all parts of the tropics. It is the species of already most cultivated in the West Indies, the islands of the Pacific and tropical Asia. It is known as yam major or yam of ten months. It can be found in some places in Nigeria. It is called (Ewura) in the Yoruba land, it is the main staple food in the Ijebu area – Western Nigeria.
The water yam is planted within 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 pays off. Matures in 8 to 10 months and is better stored than other species because they remain inactive for several months. It grows best at temperatures between 25oC and 30oC. it requires a well-drained soil, of high fertility and high content of organic matter; therefore, clay soil is the best. It grows in less time than white yams and has a fibrous root system. Most of the roots are in the upper layer 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 individually or in groups, linear or branched. This yam contains a higher proportion of water than white or yellow yams. Its loose or watery texture is easily noticeable when the tuber is cut or grated. The tuber can be purple, white, yellow, light brown, or almost red when peeled. The leaves are distinctively different from the others, they are heart-shaped, long, broad and winged on the flotsam. The stems are generally spineless and climb around the stakes in a counterclockwise direction.
Water yam can be eaten boiled, mashed, fried, or mixed with palm oil or peanut oil and steamed. You can also make flour from it. Dishes such as ‘Isikolo’, ‘Ojojo’, crushed yam, ‘Ikokore’, stews and fritters can be made. It can also be cooked with beans. With water yam flour you can prepare dishes such as Queen Cakes, cookies and cakes.
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) water yam plates
1. Water yam queen cakes:
For. Ingredients:
(1.) 100 g of water yam flour. (2.) 100 g of wheat flour. (3.) 175 g of margarine. (4.) 174 g of sugar. (5.) 1 tablespoon baking powder. (6.) 2 eggs. (7.) 150 ml of milk.
B. Method:
(1.) Beat the margarine and sugar until soft, white and creamy. (2.) Add the beaten eggs and continue beating until just in the air. (3.) Sift together the water yam, wheat flour and baking powder. (4.) Add the flour and mix with the cold milk to a dripping consistency. Add vanilla essence. (5.) Put in greased empanada molds and bake in a moderate oven for 20 minutes.
2. Ojojo (West African food):
For. Ingredients:
(1.) 100 g of grated water yams. (2.) 1 small onion (finely chopped). (3.) Pepper (minced). (4.) Salt and herbs to taste. (5.) Oil for frying.
B. Method:
(1.) Finely chop the onion and pepper. (2.) Beat the grated water yam and add a little water if it is too thick. (3.) Add the prepared ingredients and salt. Beat together again. (4.) Deep fat fry in balls. (5.) Drain and serve hot on its own or with bread.
3. Ikokore (Nigerian food):
For. Ingredients:
(1.) 100 g of water yams.
(2.) 30-50 g boneless smoked fish.
(3.) 2 tablespoons of kitchen palm oil.
(4.) Salt to taste.
(5.) Shrimp to taste.
(6) 1 tablespoon ground pepper.
(7.) 1 tablespoon of 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 prepared ingredients. Let the mixture boil for a few minutes.
(3.) Add the grated water yam to the lumpy sauce and let it cook first before stirring.
(4.) Add the oil and salt, stirring gently with a wooden spoon.
(5.) Simmer gently.
(6.) Serve hot on its own or with cold porridge (eko) or agidi.
4. Yam chips:
For. Ingredients:
(1.) 1 small water yam. (2.) Salt to taste. (3.) Fat (oil).
B. Method:
(1.) Wash and peel the yams.
(2.) Cut in half lengthwise; and cut into thin slices on a chopping 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 avoid tangling.
(5.) Fry in hot fat; until evenly golden.
(6.) Remove, drain and pile on a hot plate, sprinkle with salt and serve.
5. Water yam stew:
For. Ingredients:
(1.) 1 large water yam.
(2.) 2 tablespoons of ground red pepper.
(3.) 3 tablespoons ground 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 done, add salt, ground ingredients, oil, meat or fish and simmer until cooked.
NB: If a mild stew is required, water can be added and part of the yam can be mashed; if no beef or fish is added; serve with fish or beef stew.
Also for more information on the Top Secret Restaurant Recipes guide, visit http://www.recipes-tips.com/; you will be amazed when it comes to cooking and so many Restaurant Recipe Secrets that will give you the courage to perform magic and awe every time you enter the kitchen with ease.