Article 64: "Odunkun"- The "Lesser Yam"

By S. Olanrewaju Disu

A very palatable and nutritious agricultural product that comes out during the latter part of the rainy season is the "lesser yam", loxally called "Odunkun" in the vernacular. It is biologically called "Dioscorea esculanta, Family Dioscoreaceae".

The lesser yam grows like the conventional yam-i.e climbing up to about twelve meters high on stakes. When matured, it has numerous shallow-rooted tubers. The tubers are relatively small compared with conventional yams, and they are found in clusters of some 5 to 20, slightly below the surface of the soil.

"Odunkun", the lessser yam, is cultivated around the coastal south of Nigeria, up to the Yoruba-speaking south-westhern part of the country. It is a 6-10 months crop with short dormancy period. Though the yield is high, the tubers do not store well; they are not suitable for transport to distant markets. The main advantage is that when cooked by boiling, the tubers are paslatable and nutritious!

PHOTO:

"Odunkun", the Lesser Yam", on sale at a rural market on the outskirts of Lagos State.

Article 63: African Cucumber/Balsan Pear

By S. Olnarewaju Disu

The above-named plant, which is prominet during the rains, is a climber or trailer, having annual stems that grow to about five meters in lenght. Here in Lagos State, it is called "Ejinrin nla" or "Ejinrin weeri". Historically, the " African Cucumber" is widespraed throughout the tropics, especailly in lowland rain-forests as well as wooded areas.

Botanically, the "African Cucumber" is known as the "Mormordica chanrantia, Family Cucurbitaceae"; in other words, it is a plant of the gourd family. The name "African Cucumber" is derived from the fruit of this vine.

The principal uses of the plant are as a laxative, for stomach-ache and to treat fevers. Here in Nigeria, the leaves are steeped in water for taking internally against diarrhea and dysentery. The plant is also used as an aphrodisiac and administered in lager doses for gonorrhea.

Traditionally, the leaves and indeed the whole plant are used for treatment of diverse ailments: tooth-ache in children, boils, ulcers, septic swellings and infected feet.

The "African Cucumber" plant is often available for sale on weekly market-days in large markets in Lagos area, e.g the "Oyingbo" market, the "Mushin" market and the "Agege" market. Indeed, most farmers bring down the plants on special request from traditional herbal sellers at dawn on market days.

Photo's:

(A) The "African Cucumber"- or "Ejinrin" on sale at the "Agege" market.

(B) The leaf of the "African Cucumber".

Article 62: Cabbage

By S. Olanrewaju Disu

An exotic agricultural product on sale in several daily markets in Lagos Metropolitan Area is the cabbage. Historically, the cabbage is of European origin. It is a leafy plant with a short stem and a dense lobular head of usually green or light green leaves.

Cabbage is scientifically known as "Brassica oleracea capitata", and it used as a vegetable. It is readily available all year round. There are some areas in Nigeria e.g. the Jos Plateau Area in the North and the Mambilla Plateau in the Southern part of the country whose climate and temperature are close to European climate and weather thereby encouraging the growth of exotic vegetables like cabbage. In addition, modern air cargo services encourage the importation of fresh agricultural products like cabbage and apples from places like South Africa and Europe into Nigeria on a regular basis.

Needless to reiterate, there are ready markets for cabbage in Lagos Area. In Addition to its general use as a vegetable, cabbage is used in the preparation of salads, coleslaw, soups and stew. It is also used in food dressing. Fast food restaurants use it as a filling for snacks. Furthermore, some indigenes use cabbage together with beef to make a local delicacy known as "shawama". Large and sophisticated hotels and restaurants as well as eat-outs sell cabbage based food frequently. Beef burgers, cheese burgers etc are items that are prepared with fresh cabbage, because of its firmness and crispness.

Nutritionally, cabbage contains essential vitamins and mineral. It is considered by experts to be good remedy for cold and flu. it is said to have anti-bacterial properties. Cabbage is also said to strengthen the immunological system. It is high in fiber content and helps control blood glucose levels and reduces cholesterol. Its high content of Vitamin C is said to help in figthing cold, sniffles and other infections. A wonderful vegetable indeed!

Photo's

Cabbage on retail at the "Ejigbo Market"

Article 61: "Achara" The Spear Grass Vegetable

By S. Olarewaju Disu

A strikingly different vegetable plant on sale in some Lagos Area Markets is the "achara"- "the spear grass" vegetable. It is a rhizomatous, perennial grass with usually scally-like leaves, tufted base and slender inflorescence, rising up to one meter in height.

Botanically, the "achara" is known as " Imperata cyclindra, family Gramineae". Though the plant is prone to fire, the rhizomes are tough and rigorous and do survive burning.

The "achara" (spear grass) serves several purposes : food for man (especially people from the southern and south-eastern parts of Nigeria); the young foliage, being tender, serves as grazing material for stock; the older culms are used for thatching of roofs in the rural areas; the aqueous extracts of the leaves and stems have been been reported in laboratory experiments to show some actions on tumors. The root contains sugars. It is a proven diuretic and it's also used as an anti-dysenteri. Furthermore, a decoction of the dried plant is taken as a gargle for sore throat.

Culturally, the plant is invoked in a yoruba incantation "to make a husband fight with his wife"!

PHOTO:

Cuttings of "ACHARA", the "Spear Grass" Vegetable, on the at the "Ejigbo Market".

Article 60: "EFO YANRIN"-Wild Lettuce

By S. Olanrewaju Disu

The wild lettuce which locals here call "efo yarin" in vernacular is botanicaly known as "Launaea taraxacifolia, Family Compositae". The leaves of this vegetable plant are eaten fresh as a salad or cooked in soups and sauces. The plant is often grown for cropping the leaves which are sold in markets as cooked or rolled up balls prepared for use. The mineral content of the leaves is known to be relatively high (21.8%)

Traditionally, the plant is burnt to ashes to prepare vegetable. Some cattle farmers in the northern parts of the country feed the leaves to cows-in-milk to increase the yield;and also to sheep and goats-mixed with "natron" to produce multiple births!Natron is a hydrated local sodium carbonate.

Photo: The "Efo Yanrin"-Wild Lettuce

Article 59: "EFINRIN" (The Scent Leaf)

By S.Olanrewaju Disu

The "Efirin" (scent leaf) is an important vegetable sold in large markets in Lagos Area because of its manifold medicinal usages. The "efirin" is a very peculiar plant in the tropics. It is a shrub that grows up to 1-2m in height. Since ancient times, this plant has been connected with the traditional treatment of fever in our clime, hence its acronyms such as "fever plant","fever leaf","mosquito plant" as well as "scent leaf"It is commonly grown around houses as a mosquito repellant.

The botanical name of "efinrin", the scent leaf is "Ocimum grattissimum, Family Labiatae". The many uses to which the plant is subjected to locally are incredible. To mention some of the uses, the leaf serves as a decongestant for head colds, bronchitis and sinusitis. The pulped foilage is belived to have antiseptic properties. The leaf is also chewed traditionally for all tooth and gum disorders.

Some ethnic peoples livings in Lagos State e.g the Ijaws from the south-southern part of Nigeria eat the leaves in sauces and soups with meat and condiments to embrace the taste; while others put the leaves into salads.

Finally, it is good to report that the plant has magical attributes too!In rural tropical West Africa, it is fetish for exorcising spirits and demons. The Yoruba's traditionally use the plant in an "Odu" incantation to imprecatewitches already in a house to departand to fumigate a house as protection against witches entering.

Photos: The "efirin" vegetable on sale at the "Wey Street" Weekly Farmers' Market

Article 58: The "Ebolo" Vegetable

By S.Olanrewaju Disu

In Lagos Area Market, the "ebolo" vegetable is uncommon i.e. it does not appear all year round. The vegetable comes out only after the arrival of the new yam, deep into the rainy season and sells like a "rare" commodity . It is botanically called "Crassocephalum rubens, Family Comopositae".

This vegetable is an erect herb that grows up to one meter in height and is widespread in the tropical lowlands. The whole young plant and the semi succulent leaves are mucilaginous and are a pot-herb eaten in soups and sauces. The leaves are slightly laxative and here in Nigeria the whole plant may be used for the cure of stomach ache. traditionally, the leaf sap is also applied to sore eyes. Among traditional herbalists, the powdered root of the plant is used to prepare a paste for external application to breast cancer patients.

Photo:

(I) A section of "Wey Street" weekly farmers' market where the "Ebolo" vegetable is sold.

(II) The"Ebolo" Vegetable at close range

Article 57: The "Afang" Vegetable

By S.Olanrewaju Disu

This vegetable is very popular among the ethnic peoples of southern and south-eastern Nigeria resident in Lagos Metropolitan Area. The Efik and Ibibio peoples call it 'afang' while the Igbo's call it "okazi". It is botanically known as "Gnetum africanum, Family Gnetaceae"

This vegetable is a rain forest liane of South-Eastern Nigeria. The plant is not cultivated;the leaves are collected as forest products. Wherever it occurs, the "afang" vegetable is valued as a tasty vegetable, usually eaten finely shredded for addition to soup or made up into condiments, or even taken raw.

In Lagos Area market especially the Oyingbo market and markets in and around Ajeromi-Ifelodun Local Government Area of the State where people from the South -Eastern parts of Nigeria are in the predominance presence. The Afang vegetable is a common article of market trade. This vegetable is eaten as a greatly appreciated pot-herb and is also cooked with the water leaf.

Traditionally, the "Afang" vegetable is taken as a medicine for enlarged spleen, for sore throat and as a purgative medicine.

Photo' The "Afang" vegetable on sale at the Oyingbo Market and being shredded, preparatory to cooking

Article 56: BITTER LEAF

By S.O. Olanrewaju Disu

The bitter leaf soup is a very important vegetable in our daily lives in Lagos State. Though it can be purchased in many of our markets all year round in Lagos area and beyond, the bitter leaf, because of its diverse uses, is found more in our gardens and homesthan in markets generally. Wherever it grows, it flourishes.

Its scientific name is "Vernonia amygdalina, Family Compositae"Its vernacular name is "ewuro"- meaning something bitter. During the rainy season, the "bitter leaf" plant grows so much foilage. There are several species-some large, leafy and deep green leaves, while some have comparatively smaller leaves. The leaves are very bitter. The bitterness is usually removed by boiling before the leaves are cooked as soups or added to soups made with other vegetables or eaten as spinach.

Generally, the Igbo speaking members of the populace use the bitter leaf mostly as a vegetable while the Yoruba 's use it more as medicine.

The leaves are also taken as an appetizer and digestive tonic. Furthermore, they are held to be anti-scorbutic. Bitter leaves are widely used for fevers and leaf decoction is usually taken as laxative among our local people. Traditionally, some women, immediately after childbirth may take a decoction of the leaves to affect their milk so as to act as a prophylactic against worms in the baby. Also traditionally, bitter leaves are rubbed on the brests for weaning infants.

The wood of the bitter leaf plant as well as the twigs are used as traditional chewing sticks and a tooth cleaner for some highly traditional members of the populace in Lagos State.

Because of the diverse usefulness of the bitter leaf, the plant is commonly grown as a hedge or compound fence. At times in homes with gardens and bitter leaf plants, bitter leaf seeds are used as aphrodisiac and the powdered seeds used as worm expeller.

Photo's

(A) The "bitter leaf" plant growing in a garden in Lagos Area

(B) A bunch of bitter leaf vegetables on sale at the "Oyingbo Market"

(C) Bitter leaf Vegetables at close range

Article 55: "UTAZI"

By S.O. Olanrewaju Disu

This vegetable is very popular among the Igbo speaking residents of the state, is a climber from a tuberous root and the leaves serve as a vegetable. Its stems are soft and pliable.

The "Utazi" vegetable is botanically known as "Gongronema latifolium, Family Aselepiadaceae"

The Yoruba speaking populace of the state call it "arokeke". During the rainy season, it is available in abundance and cheaply too.

This vegetable is eaten cooked in soups either by itself or in conjuction with others e.g. "okro" or "ugu"- the fulted pumlin vegetable. Dried stockfish, crayfish and other condiments are normally added to enhance the palatability of soups made from "utazi" vegetables.

Illustrative photos : (A) The "utazi" vegetable on sale at the "Oyingbo" Market

Article 54: "EWEDU" - The Long Fruited Vegetable

By S.O. Olanrewaju Disu

In our Lagos Area Metropolitan markets, the "ewedu"- the long fruited vegetable, is a very popular and useful vegetable. It is available in our markets all year round. It is so important that even during the dry seanson, some farmers engage in dry season farming specially to cultivate "ewedu" vegetables in swampy areas. During the rainy season, on the orher hand, the "ewedu" vegetable is expressly cultivated by battalions of farmers and gardners.

The botanical name of "ewedu" is "Corchorous Olitorius, Family Tiliaceae"It derives its English name, the long-fruited vegetable from the appearance of its fruit. Though the fruit of the vegetable is edible i.e usage against fever locally- it is often kept for seed multiplication and propagation.

The "ewedu" or the "long fruited" vegetable is a semi-woody herb that can grow up to 90cm high and its widepsread in the tropics. The leaves are the valued part of the plant and are much favored as a spinach vegetable, and in soups and sauces. They are mucilaginous, a condition graetly appreciated by the populace. The leaf is rich in protein and is reported to have a high mineral content. Nutritionally, the leaves are recommended to counter malnutrition. The "ewedu" or the long "long fruited" vegetable is very useful indeed!

Photo: (A) Vegetableseller displaying the "ewedu" vegetables at the expansive "Mushin Market"

(B) The "ewedu" the long fruited vegetable at close range.

Article 53: "AMUNUTUTU" OR EUROPEAN HERB, INDIAN SPINACH, OR "MALABAR NIGHT SHADE"

By S. O. Olanrewaju Disu

In Lagos area, the rainy season is more or less our "vegetables" season:annuals, perenials as well as those appearing sub spontaneously. The above named vegetable with a long list of names is an Afro-Asian plant. Locally, it is known as "amunututu" which literally means "a cool appetiser to the stomach" and also 'Toromoganna", which means 'a wall climber".

This vegetable is succulent, scrambling twiner. Historically, it is a polymorphic Afro-Asian plant, but its now dispersed across the tropics by man. It is both an annual and/or short lived perennial. It is scientifically known as "Basella alba, Family Basellaceae"It is easily raised from seed and by cuttings. It is known to tolerate conditions of high humidity but prefers a drier tropical climate.

The species of the above named vegetable that are available in our markets are usually green, but sometimes also dark red and the leaves are eaten as a vegetable. The leaves are said to be high in calcium and iron and to be a good source of vitamins A, B and C. Inmdigenes nick named this vegetable as "seje sooro" meaning "causing blood to yield freely"

Article 52: Lagos Spinach "Sokoyokoto"

By S. Olanrewaju Disu

The "Lagos Spinach" is a very popular vegetable in Lagos Metropolitan area markets. It is commonly sold in our markets all year round. A perenial herb, this vegetable makes an excellent pot-herb and a good, slightly bitter spinach relatively rich in protein and vitamins. The leaves are slightly diuretic. While being cooked, its slight bitterness is counteracted by the addition of ground melon and condiments:these enhance the taste of the soup tremendously.

The "Lagos Spinach" is botanically called "Celosia argentia, Family Amaranthaceae". In Lagos State , the vegetable is extremely popular among the Yoruba speaking populace. The Yoruba's call it "sokoyokoto". to emphasize the esteem in which the vegetable-plant is held by the Yoruba's the name 'Sokoyokoto" means "make husband fat"

During the dry season, this vegetable is scarce and costly. Farmers and gardners who engage in dry season farming make brisk business selling "Lagos Spinach" during theis time. During the rainy season, however, the vegetable is very plentiful and sells cheaply . The markets are always overflowing with it.

Illustrating Photos

Green Leafy 'Lagos Spinach" vegetables , alias "Sokoyokoto" on sale at the "Ejigbo" and "Idimu" Markets

Article 51: African Spinach (EFO TETE)

By S. Olanrewaju Disu

This vegetable is a perenial herb. It is available in Lagos area markets all year round. As expected, it is in great abundance during the rainy season. The "African Spinach" is called in vernacular "efo tete" and its botanically called "Amaranthus hybridus, Family Amaranthaceae". Historically, it is said to reach West Africa from Asia and now it is found in all parts of tropical Africa but it is rare in the savannah regions

The vegetable and indeed the whole of the plant is eaten and when cooked with condiments (plus meat or dried fish) produces the best of amaranth spinachs.

In our markets, this vegetable is mostly found in the form of a green, very leafy plant that is duretic and high in mineral content. It is rich in dietic requirements. Culturally, its dietic valueis recognised by the Yoruba speaking members of the State in an incantation to obtain money!It is used as a tape worm expellant and to relieve pulmonary problems.

Photo's The African Spinach "Efo Tete" Vegetable at the "Idimu" & "Agege" Markets

Article 50:African Egg Plant - Efo Igbo"

By S. Olanrewaju Disu

The 'African Egg Plant" is one of the most glamorous vegetables in Lagos Area Markets. The vegetable does not come to the market in comparatively large quantities like the others, yet the Yoruba speaking people of the cherish it a lot.

The plant is usually cultivated for its leaves, which are a bit bitter, but are much appreciated as a spinach in soups and sauces. The fruits are eaten occassionally but are mainly preserved for purposes of propagation.

Yoruba's in Lagos State call this vegetable "efo igbo" in vernacular. Botanically, it is called 'Solanum macrocarpon, Family Solanaceae". This vegetable is ofthen grown in gardens and orchards. The plant is glabrous i.e smooth, having a surface without hairs or projections. The leaves are a delight to watch both in their natural forms in gardens and market stall, too.

Finally, we should note that the "African Egg Plant" which bears the "Efo Igbo" vegetable is semi woody under shrub with several branches and rising up to 1.5 meters

Photographs A & B Freshly plucked "African Egg Plant" vegetables at the the Agege Market

Article 49: "GBURE" the "Water Leaf" Vegetable

By S. Olanrewaju Disu

As the name implies, the water leaf vegetable is extremely abundant during the rainy season. Urban and sub urban markets in Lagos area are always overflowing with water leaf vegetables everyday of the week. They are not only plentiful during this time, they sell cheaply too.

Ironically, the water leaf plant or "gbure" in our vernacular language is scientifically classified as a weed but in reality, it is a very "palatable weed"Its scientific name is "Talinum Triangulare, Family Portulacaeae"

The vegetable is eaten cooked as a pet-herb and in soups, as a condiment in sauces or raw in salad. It is reported by experts to be rich in mineral salts and amino-acids as well as having anti-scorbutic properties i.e prevention against the scurvy disease.

The water leaf vegetable is an erect, fleshy leafed and evergreen herb that is often cultivated almost everywhere in Lagos State. It is very easily propagated by cuttings and by seeds and it has a quick growing and short life cycle

Ilustrating Photos;

A. "Gbure" the waterleaf vegetable on sale at the Ejigbo Market

B. "Gbure" the waterleaf vegetable on sale at the Isolo Market

Article 48: The Fluted Pumpkin Vegetable "Ugu"

By S. Olanrewaju Disu

Rain or shine, the leaves of the "fluted pumpkin" plant provide a veritable vegetable source for a very large number of our teeming population. The leaves and the young shoots are picked continually as the plant grows. hence our markets are always selling the fluted pumpkin vegetable popularly called "ugu" in local parlance, all year round. During the rainy season, they are in great abundance and sell cheaply.

The "fluted pumpkin" plant derives the name from its fruit which when ripe may attain as much as 60cm in length by 25cm in diameter. The fruit's fibrous inner flesh contains 30-40seeds each about 2.5cm in diameter. Though the seeds are edible, they are often reserved for propagation. This particular vegetable is grown on stakes or trained up trees and it thrives best in plantation or closed forest country.

The leaves and young shoots of the "ugu" vegetable are frequently eaten as a pot herb and cooked as soups. Indeed, it is the most eaten vegetable among the Ibo speaking populace of Lagos State.Daily or weekly markets in Lagos area usually have reserved sections that exclusively sell "ugu" vegetables.

The vegetable is botanically known as "Telfairea occidentalis, Family Cucurbitaceae" It is medicinally important too. Medical doctors and nutritionists often recommend its consumption in cooked form to anemic patients. Many indigenes, especially those from the southern parts of Nigeria residing in Lagos State cook "ugu" vegetable along with "water leaf" vegetables and several condiments to form delicious dishes.

As mentioned earlier, our markets in Lagos area are often inundated with "ugu" vegetables during the rainy season so much that some tradersusually resort to street hawking to off load the excess loads of green farm fresh and leafy "ugu" vegetables

Photo's

Photo (A) 'ugu" the fluted pumpkin vegetable on sale at the Ejigbo amin market

Photo B "Ugu" vegetable growing on stakes at a plantain in Lagos

Article 47: Season of Leafy Green Vegetables

By S. Olanrewaju Disu

The rains are here!Lagos State and the rest of southern Nigeria are in raining season, everywhere is wet. Therefore , let us digress into reporting of the arrival of leafy, green, farmfresh vegetables that come with rains.

Lagos State is a coastal region lying along the Atlantic Ocean. Hence it supports vegetable cultivation very naturally. However, during the hot, dry season, agricultural activites (especially horticulture) usually reduce considerably. Irrigation is almost non-existent compared with the northern parts of the country. We have exception in few areas of the State where "pockets" of irrigated land encourage vegetable growing year round. But these are grossly inadequate to feed the teeming population of the State.

During the dry season, vegetables are expensive because they are not in abundance. The arrival of the rains therefore turn things around. Rain water is very valuable indeed!It encourages agricultural activities tremendously, this is very true with regards to arable farming and horticulture.

Most markets nowadays are over flowing with vegetables. Farms in the hinterland are also enjoying bumper harvests of vegetables because of the rains. As usual, these farms transport their tons of vegetables into lagos area markets on a daily basis. In addition, weekly farmers' markets make brisk business selling farm fresh vegetables and other related items like freshly harvested corn and okra to happy vegetable consumers.

Needless to emphasize these green leafy vegetables are medicinally important too. They are of great nutritional value. They help us in boosting and balancing our diets. Experts tell us often that eating plenty of vegetables (and fruits too)can help ward off heart disease, stroke, control blood pressure, prevent some types of cancer, avoid painful intestinal ailments and guard against vision degeneration. nature is kind to us all round!

The next articles shall be about different vegetables in our markets

(A) Farm Fresh vegetables at the "Orisumbare" weekly market

(B)Fresh Vegetable at Ejigbo Market

Article 46: IGBA (Garden Egg)

By S. Olanrewaju Disu

A very valuable nutrition-wise agricultural product in our markets in Lagos area is the garden egg or "igba" in local parlance. The egg plant is a shrub primarily grown for its fruits. The garden egg "igba".The fruits are variable in shape and size, ellipsoid to elongate green or white-streaked green. It is botanically known as "Solanum melongena, Family Solanaceae"

This fruit is an animal product, it is naturally low in fat and calories and it is filling. It has fiber content that helps control blood glucose levels.Garden egg's consumption helps in gaining maximum benefits from fruit eating because it is usually eaten fresh with the skin which is edible. Eating plenty of the fruit is very helpful in warding off heart disease and stroke.

Some residents of the metropolis cook and eat the fruits as a palatable vegetable with a good source of minerals and vitamins. the leaf of the garden egg plant is useful for toothache and as a remedy for snake bites. It is also applied to areas of skin diseases, infections and sores.

The garden egg fruit is sometimes used as a stimulus. It is also said to be dyspetic and constipating. Above all, the dried fruit is reported to contain a goitrogenic substance. A wonderful fruit indeed.

Illustrating Photographs

(A) Garden Egg Fruits on sale at Isolo Markets

(B) Another variety of Garden Egg Fruits on sale at Oshodi Market

(C) Yet another variety of garden Egg fruits at Ejigbo Market

Article 45: The African Pear ("ube")

By S. Olanrewaju Disu

The African Pear which is distinctly different in appearance, shape and size from the common pear is the fruit of a tree that flourishes in the evergreen forests of Southern Nigeria. This tree is typically planted for its shade and its fruit. Also, the bark of the African Pear tree is aromatic.

The African Pear is locally called "ube". It is botanically known as "Dascroides edulis, Family Burseraceae". It is an annual fruit. This fruit is about 7cm long and 3cm in diameter. It contains a leathery shelled stone surrounded by a pulpy pericarp about 5mm thick. This pericarp is butyraceous i.e. resembling or having the qualities of butter! It is this portion of the African Pear which is eaten, either raw or cooked to form a sort of "butter" The pulp is rich in oil and vitamins.

Interestingly, the annual harvesting of "ube" the African Pear, is concurrent with that of maize (or corn). Culturally, the appearance of 'ube" signifies that harvest time for field crops has arrived!People of South-Eastern Nigeria descent resident in lagos area cherish the consumption of the African Pear along with boiled corn.

People believe that the "resin" which is secreted by the African Pear is of medicinal value i.e it is useful in the treatment of parasitic skin diseases. Hence, the annual appearance of "ube" the African pear is extremely welcomed by several people in Lagos Area.

All whole sale markets in Lagos Metropolitan area e.g. the "Mile 12 Market" ,"Ketu Market" and "Iyana-Iba Market"are flooded with farm fresh African Pears when the harvesting is in full swing. Hordes of market women would be seen struggling to purchase them. From there, these traders transport them to various roadside urban and sub-urban markets. Needless to repeat, the African Pear does not appear for more than 4-6months in a year in our Lagos markets

Photos

(A) "ube" the African Pear on sale at the "Iyana-Iba" Market

(B) African Pear on sale at "Itire Market"

(C) Freshly cooked African Pear along side freshly boiled corn at the 'Ejigbo" urban Market

Artticle 46: "IGBA" (GARDEN EGG)

By S. Olanrewaju Disu

A very valuable agricultural product (nutrition) is in our market in Lagos area is "garden egg" or :igba" in local parlance. The "egg plant" is a shrub primarily grown for its fruit. The fruit is variable i n size and shape, ellipsoid to elongate, green or white-streaked green. It is botanically known as "Solanium melongena, Faily Solanaeeae"

This fruit is an annual product. It is naturally low in fat and calories and its filling. It has fiber content that helps control blood glucose levels. "Garden egg" consumption helps in gaining maximum benefit from fruit eating because it is usually eaten fresh with the skin which is edible. Eating plenty of fruits is very helpful in warding off heart disease and stroke.

Some residents of the metropolis cook and eat the fruits as a palatable vegetable with good source of minerals and vitamins. The leaf of the "garden egg" plant is useful for tooth ache and as a snake bite remedy. It is also applied to areas of skin disease, infections and sores.

The "garden egg" fruit is sometimes used as a stimulant. It is also said to be dyspetic and constipating. Above all, the dried fruit is reported to contain guitrogenic substance. A wonderful fruit Indeed

Illustrating Photographs

(A) Garden Egg fruit on sale at the Isolo Market

(B) Another variety of Garden Egg fruit on sale at the Oshodi Market

(C) Yet another variety of Garden Egg fruit ath the Ejigbo Market

ARTICLE 43: AFRICAN WALNUT

By S. Olanrewaju Disu

The African Walnut is an annual agricultural product. It is widely cultivated in the South-West zone of Nigeria i.e. the Yoruba speaking areas. It is a popular farm product among peasant farmers, who inherit wlanut farms from their parents and pass them over to their own children.

The African walnut is locally called "asala" or "awusa". The fruit is capsular in shape and contains sub-globular seeds. The African has a thin, brown shell that resembles that of the temperate walnut.

The botanical name of the African walnut is "Tetracarpidium conophorum, family Euphorbiaceae". It is also known botanically as "plukenetia conophora'

The African Walnut's seed kernel is edible. It is cooked by steaming in water, the way eggs are boiled hard before eating. If eaten raw, the seed kernel has a bitter flavour and is considered to be tonic. The kernels are oil bearing. Locally, the oil has medicinal value in massages. The cake left after expression of the oil contains protein, which has local uses for food. The kernel is also a good source of vitamins.

Because of the above, people eagerly await the annual arrival of African Wlanuts in our lagos Markets. Interestingly, the harvesting period coincides with the full fledged arrival of maize and the rains. Middle men usually purchase the fruits from the hintherland farms and transport them into "Mile 12" wholesale market. Retailers then purchase them and bring them into urban markets. frequently, street hawkers sell them in cooked form to the populace

PHOTOS

(A) The African Walnut

(B) Freshly cooked walnuts on sale at the Oshodi Market, a very boisterous section of lagos Metropolis

ARTICLE 44: SWEET POTATOE

By: S. Olanrewaju Disu

In the Lagos Area Markets, the sweet potatoe is jokingly called the "yam of lagos people". More often than not, the sweet potatoe is purchased and prepared in various forms before being eaten by the populace. Often, it might be cooked and eaten as a vegetable.

The sweet potatoe is the large, thick, sweet and meaty tuberous root of the tropical vine of the same name, with variously shaped leaves and purplish flowers. Botanically, sweet potatoe is called "Ipomoea batatus, Family convolvulaceae" The plant is propagated by stem cutting or vines. It requires fertile, loamy and well drained soils. It does not tolerate unifertile and poor soils. Its planting startswith the onset of the rains until July. The tubers are then harvested when fully formed within three to five months.

Sweet potatoe tubers are rich in starch, However, little or no use is made industrially of the sweet potatoe starch. Vitamins are present, particularly in the yellow-fleshed variety illustrated at the end of this article.

Because of poor storage quality, other root crops e.g. yam and coco-yam, are sometimes more preferred by the populace except the affluent who can afford large refridgerators with storage spaces for uncooked perishable food stuffs.

Daily food sellers make brisk business when sweet potatoe are in season. In addition to being cooked and eaten as vegetable, sweet potatoes are fried for sale by road side food sellers. More sophisticated entreprenuers make them into local "French fries" and potato chips and these are hygenically peacked too. Some other companies process them into flour.

Photograph:

Sweet potatoe tubers

Article 42 : MELON.

By S. Olanrewaju Disu .

The melon is an important agricultural product not only in Lagos Area, but also across the border, stretching to West African markets. The melon, which is locally called “egusi”, is botanically known as “Citrullus lanatus, Family cucurbitaceae”, i.e., a plant of the gourd family.

The gourd, from which melon seeds are extracted, is locally called “bara”. It is widely cultivated in Yoruba-speaking south-west part of Nigeria. The processing of the melon-gourd before it finally arrives at the market as melon seeds is laborious. The ripe melon-gourd { the “bara”} is cut up and the fruits are stacked in heaps or buried during the rains and the seed later recovered after the flesh has rotten off. The seeds are then generally sun-dried for marketing.

The uses of melon seeds are diverse. Culturally, the Yoruba’s invoke the melon fruit as an incantation for the good delivery of a pregnant woman. Nutritionally, melon seeds are mainly roasted and made into a pulp which is added to soup or made into a sauce or a porridge; the oil may be extracted for use in cooking.

A special ethnic food and flavor, called “ogiri”, is made from the fermented kernels. Another local delicacy, called “igbalo”, is made from melon seeds that are roasted, pounded, wrapped in a leaf and then boiled.

As mentioned earlier, melon-seeds contain oil, and these oil have several uses: soap-making, medicinal uses, etc. Oil from the best seeds are called “ororo-egusi”, i.e., melon-oil , and they are chiefly used in cooking. The cake left after expression of the oil is a good feed for ruminants.

Photographs:
(A)---- Dried melon seeds.

( B )---- Melon seeds on retail sale at the “Idimu Market”.

Article 41 : Coco- yam .

By S. Olanrewaju Disu.

The coco-yam is the edible root-tuber of the coco-yam plant. The coco-yam plant is a stout herbaceous plant with a whorl of erect leaves. The plant flourishes in damp forest sites as well as urban orchards. It is cultivated all over southern Nigeria. The coco-yam has numerous varieties, differing in shape, size, colour of the flesh of the tuber, food value, etc., and in cultural needs. It is an 8 – 18 months crop, requiring constant humidity and a high rainfall. Also, it is tolerant of poor drainage.

In Lagos Area, coco-yam is not usually available in all markets. Big markets, e.g., the “Ikotun Market” and the “Mushin Market” as well as weekly markets, e.g., the Weekly Farmers Market at Sabo, Ikorodu, sell coco-yams. However, coco-yams could be purchased all-year round. This is because improved strains of the product flood the market when they are in season. Moreover, coco-yams do not spoil quickly like yam-tubers.

Indigenes of the state call the product “koko”. Botanically, coco-yam is called “Colocasia esculenta, Family Araceae”.

There are several food values of the coco-yam. Different ethnic groups in the state use the product for variety of meals. Some cook it as high quality meal – e.g., porridge with good food seasonings and dried fish or meat. Some make coco-yam into “foo-foo”, and a particular ethnic group from a neighbouring state to Lagos State use it to make a special delicacy called “ebiripo”.

On the commercial side, there are several local food-sellers who set up fry-ing units at city-junctions and roadsides, selling fried coco-yams. We also have more sophisticated caterers making coco-yam chips for sale to the populace. On the medical side, it is locally alledged that eating of coco-yam as a carbohydrate source leads to a marked reduction in dental caries. A good agricultural product, indeed!

Photographs:

Freshly harvested coco-yams on sale at the “Mushin Market”.

Article 40 : PALM – FRUITS .

By S. Olanrewaju Disu.

Palm – fruits are usually on sale in most Lagos Area markets all – year round. Though it takes the palm-fruit 3-7 years to mature after planting, its harvesting is continually carried out for 25-30 years! The fruits are formed in a bunch at the top of the oil-palm tree. Ripe bunches of palm-fruits are harvested when the fruits are red or dark-red in color.

The palm fruit is called a “drupe”. A drupe is a one-seeded fruit having a hard bony endocarp, a fleshy mesocarp, and a thin epicarp that is flexible or dry and almost leathery. Palm fruits are processed into palm oil and palm kernels. The oil is obtained from the mesocarp and the kernel from the endocarp. Some inhabitants of Lagos Area use the entire fruit in cooking!

Oil palm, from which we obtain palm-fruits, is botanically called “Elaeis guineensis”, and it belongs to the family called “palmea” – i.e. the palm family. Virtually all the tropical rain-forest belt of southern Nigeria support cultivation of the palm family. Therefore, there are always palm fruits for commercial and lesser-scale domestic uses.

Though there are several ethnic groups living in Lagos Metropolitan Area, people who hail from the eastern parts of the country buy, sell and consume palm-fruits more than any other ethnic groups. Apart from them, industries purchase palm-fruits on a large scale directly from farms and process them, extract oil from them which serves as raw-material in the manufacture of soap, margarine, etc., etc.

Illustrative Photographs:

A--- Palm-fruits on sale at the “Ejigbo Market”.

B--- Palm-oil, which is extracted from palm-fruits, on sale at the “Ejigbo Market”.

ARTICLE 39 : C A S S A V A .

By S. Olanrewaju Disu .

The cassava, which, like yam, is a root-crop, serves diverse purposes of being a crop that is sometimes cooked for food by man, prepared as meal for some livestock, serves as raw-material for industry, and in Lagos Area, indeed in all of tropical West Africa, it is the main ingredient used in making our most common staple foods, e.g. the farinaceous meals called “fufu”, “gari”, etc. which are eaten by the overwhelming majority of the people.

Ironically, cassava is not sold in every market! The tubers are sold in few markets scattered far apart in the metropolis. However, food items – e.g. “gari”, “fufu”, cassava-flour, tapioca, etc., which are products of processed cassava, are usually available in every market in Lagos Area.

Cassava is scientifically known as “Manihot esculenta, Family Euphorbiaceae”. The cassava plant is a shrub that can grow up to 4m high. It’s stem is interestingly articulated and has large, fleshy to woody tubers.

Historically, the cassava is a native of Brazil. The plant became established firmly in West Africa by returning slaves from the America’s in the 19th century. Nowadays, cassava is dispersed throughout the tropical world.

The importance of cassava and its bye-products cannot be over-emphasized. Farmers, both big and small, agricultural workers, and land-owners, too, take smart advantage of the fact that cassava can grow in relatively poor soil and low rainfall areas. Also, cassava can be propagated by stem cuttings. Above all, cassava can be planted from March to September each year, while its maturity period is between 8 and 15 months, depending on the variety. Therefore, cassava planting and harvesting is done for most parts of the year – thereby providing farinaceous staples for all of us all-year round, barring occasional adverse weather conditions.

A typical product made from cassava is worth mentioning: i.e. the “gari”. The “gari” is a coarse dry – ground cassava flour. It can be made into “eba”, i.e. a pudding made with boiling water. Characteristically, “gari” swells to 3 – 4 times its volume when water is added. This contributes to its popularity as a food, giving a feeling of being replete.

However, cassava is nutritionally low in protein content, as well as deficient in vitamins. But its starch content has some calorific value . Furthermore, cassava is rich in carbohydrates; this carbohydrate is in a gelatinous form, making it easily digestible.

Industrially, starch is produced from cassava. Starch is a very important industrial raw-material. Starch is used in the manufacture of food-stuffs, textiles, paper-products, plywood, adhesives, glucose, etc. Dried cassava roots and peelings provide good food for domestic ruminants, namely, sheep, rams, and goats. Mention must be made of the fact that starch is the standard material in laundering linen and cloth to confer stiffness, and , after ironing, a smooth appearance!


Photo Illustrations:
1. A cassava farm with young cassava plants.
2. Matured cassava plants, ready for harvesting in a farm in Lagos State.
3. Harvested cassava tubers on sale at the popular “Ola Market” in Itire Area of Lagos Metropolis.