Elephant Foot Yam
Most indigenous communities across the Global South have been relying on tuber crops for their sustenance; they are part of their cultural heritage as well as their dietary habits. Unfortunately, there are a lot of misconceptions and taboos associated with tubers. Because they contain starch, it is assumed that they make you fat, when, in fact, their resistant starch is good. Some people also assume that these are foods eaten only by tribal communities or the poor.
—Sumeet Kaur, founder of Spudnik Farms, a community of local farmers in Karnataka growing and supplying organic heirloom vegetables directly to consumers. Spudnik Farms aims to bridge the gap between consumers and the source of their food, while securing livelihoods for small and marginal farmers.
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What is it?
The elephant foot yam is a corm (enlarged underground stems that store food for the plant during dormancy), that is gaining popularity as a cooked vegetable due to its shade tolerance, ease of cultivation, high yield, less susceptibility to pests or disease, and reasonably good price.
What other names does it have?
Botanical Name: Amorphophallus paeoniifolius
Regional Names: Suran (Marathi, Gujarati, Hindi), Zaminkand (Hindi-Chattisgarh), Batema (Tripura), Suvarnagadde (Kannada), Oal (Nepali), Oal/Ol (Bengali); Oluo (Odia).
When is it in season?
Where is it found?
It thrives in tropical climates, making it a common sight in India’s warmer regions.
What is its history/cultural significance?
As a custom in Northern India, dishes made with elephant foot yam are consumed during Diwali. The consumption of the yam is said to bring happiness and prosperity. This reverence extends beyond India, as some tribes in Africa incorporate the yam into their rituals (source). Married women from communities such as Tharu and Maithil from Nepal are said to consume ‘oal’ (indigenous term for the yam) to break their fasts during Jitiya Vrat, a festival that celebrates the well-being of children (source). Elephant foot yam is a means of sustenance for farming communities in the Western Ghats (source).
How can you use it?
After thoroughly cleaning the tuber to wash off any dirt or debris, use a knife to scrape off the tough outer skin of the yam. It can then be cut into slices or small cubes. The yam can be quite acrid due to its high oxalate content. Calcium oxalates generally take the form of thin crystals that can cause itching or a pricking sensation in the throat and on the tongue. This can be combatted by using souring agents such as amchoor, tamarind or lime juice along with the yam in recipes.
What states can I find it in?
What parts of the plant are edible?
Flower, leaves, corms (enlarged underground stems that store food for the plant during dormancy).
Is it nutritious?
It is a good source of carbohydrates and is rich in vitamins B6, B1 and riboflavin, folic acid, and niacin. It also contains beta-carotene (source).
How do you store it?
The elephant foot yam can be stored on racks in well-ventilated storehouses that let in diffused light. They can safely be kept for a month or two. Once cut, they can be stored in airtight containers in the refrigerator for two to three weeks.
Stories
Goa’s Complicated Relationship with the Elephant Foot Yam & Its Flower by Arti Das, Goya Journal
Introduces us to the fascinating aspects of the elephant foot yam, its flower, stem and tuber, and Goa’s long infatuation with it.
This tropical vegetable can be relished as a gravy, chutney, pickle and more by The Lifestyle Desk, The Indian Express
Dive into the various cooking styles and recipes that highlight the benefits of the suran.
Recipes
Suran Tuk Recipe by Saransh Goila.
Suran Chips Recipe featured on Flavours of Mumbai.
Kalyana Veetu Senai Curry Recipe by Archana’s Kitchen.
Pork with elephant foot yam Recipe by Namita’s Rural Cooking.
‘Know Your Desi Ingredients’ is an ever-expanding repository of knowledge for ingredients that are native to the Indian subcontinent and adapted into the mainstream culinary narratives of people, places, and cultures across India. If you would like to share more information about the write-ups featured here, send us an email at connect@thelocavore.in with your inputs and any verified sources we should look into.
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