Forest yam, Bush yam
Dioscorea praehensilis

Family: Dioscoreaceae

What it is like

A yam. It is a climbing herb. The vines are 8-15 m long. It produces one tuber each year. This is 5 cm across and 60 cm long. It extends down into the ground. The stems twine to the right. It has pale brown prickles. These are more common near the base. The leaves are opposite. They are 4-10 cm long by 3-5 cm wide. They are heart shaped at the base. The leaves are entire and taper to the tip. The tip can be long. The tubers develop annually. The flowers are in a spike in the axils of leaves. Male and female flowers are separate and female flowers hang down.

There are about 650 species of Dioscorea.

Where it is found

A tropical plant. It grows in forest and grassland. In Central Africa it grows from 600-1,700 m altitude. It grows in drier areas. In Malawi it grows at 600-700 m altitude. In Tanzania it grows between 800-1,800 m above sea level It grows in areas with rainfall between 1,400-2,400 mm. It is best in humus rich soil.

Countries/locations it is found in

Africa, Angola, Benin, Burkina Faso, Cameroon, Central Africa, Central African Republic, CAR, Congo DR, Congo R, Côte d'Ivoire, East Africa, Ethiopia, Gabon, Gambia, Ghana, Guinea, Guinée, Guinea-Bissau, Ivory Coast, Liberia, Malawi, Mali, Mozambique, Nigeria, Rwanda, Senegal, Sierra Leone, Southern Africa, Tanzania, Togo, Uganda, West Africa, Zambia, Zimbabwe

How it is used for food

The tubers are cooked and eaten as a starchy staple. The tubers can be bitter and then need careful preparation. They need to be peeled and soaked before using. Young tubers are chosen. The young leaves are also recorded as eaten. (Caution)

It is the most important edible yam of Southern Africa. It is a staple food in Benin. It is cultivated.

Edible parts

Tubers, root, bulbils, leaves, vegetable

How it is grown

A piece of the tuber is used for replanting. It is best with a support to climb over.

Tubers are harvested soon after the end of the rainy season. They can be sliced, dried and powdered and stored for several months.

Its other names

Local names

Aduaka, Amakolongo, Amejko, Amengese, Anga, Ayu, Barafe, Batafo-nto, Begpegu, Bga, Biatenda, Bilungu, Bisadi, Bosondi, Busa, Canhambo, Dian-fasaka, Dolohom, Doyar daji, Endale, Entut, Esia, Etete, Fasaka, Ikoni, Ikuse, Inhame, Itiguligwa, Itugu, Kango, Kawon, Kia makaka, Kigonzo, Kisadi, Kiya, Kobo, Kpegu, Lilungu, Luliga, Mitoto, Modo, Mole, Mpama, Mulugu, Muoli, Mupama, N'pabe, Ndiga, Ndoo, Nsende za nkaka, Nsende za sadi, Nyambi ala, Saba, Sapa, Senssa, Sinsa, Sopere, Tite, Umpabe, Welo

Synonyms

Dioscorea angustiflora Rendle; Dioscorea cayenensis Lam. var. praehensilis (Benth.) A. Chev.; Dioscorea costermansiana De Wild. & T. Durand; Dioscorea liebrechtsiana De Willd.; Dioscorea odoratissima Pax;