Village Food – 2 Country Chicken with Elephant Foot Yam Curry Cooking Recipe and Feed our Village Kids
What is Elephant Foot Yam?
Amorphophallus paeoniifolius, the elephant foot yam[4] or whitespot giant arum,[5][6] is a tropical tuber crop grown primarily in Africa, South Asia, Southeast Asia and the tropical Pacific islands. Because of its production potential and popularity as a vegetable in various cuisines, it can be raised as a cash crop.
Origin of Elephant Foot Yam
The elephant foot yam is used as food in Island Southeast Asia, Mainland Southeast Asia, South Asia, New Guinea, Oceania, and Madagascar. Its origin and center of domestication was formerly considered to be India, where it is most widely utilized as a food resource in recent times. But a genetic study in 2017 have shown that Indian populations of elephant foot yams have lower genetic diversity than those in Island Southeast Asia, therefore it is now believed that elephant foot yams originated from Island Southeast Asia and spread westwards into Thailand and India, resulting in three independent domestication events. From Island Southeast Asia, they were also spread even further west into Madagascar, and eastwards to coastal New Guinea and Oceania by the Austronesian migrations, though they may have spread south into Australia without human intervention.
What is Chicken Curry?
Chicken curry is a dish originating from the Indian subcontinent. It is common in the Indian subcontinent, Southeast Asia, Great Britain, and the Caribbean. A typical curry from the Indian subcontinent consists of chicken stewed in an onion- and tomato-based sauce, flavoured with ginger, garlic, tomato puree, chilli peppers and a variety of spices, often including turmeric, cumin, coriander, cinnamon, and cardamom. Outside of South Asia, chicken curry is often made with a pre-made spice mixture known as curry powder.
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