The yam planting season in Cameroon typically runs from March to May, overlapping with the beginning of the rainy season. Harvest season spans from September to November, as different yam varieties have varying maturity periods, ranging from 6 to 12 months. During the dry season, which lasts from December to February, yams are usually stored or sold. However, the exact timing of the yam season may differ based on factors such as region, yam variety, and weather conditions.

Several regions in Cameroon contribute to the country’s yam production. In the North-West Region of Cameroon, the Bamenda, Bui, and Donga-Mantung areas are known for their high yam production. In the southwest region, yams are grown in Meme, Ndian, and Kupe-Muanenguba. Also, in the Adamawa province, yam-producing areas include Vina, Mbere, and Mayo-Banyo. Menoua, Bamboutos, and Noun areas in the West Region also significantly produce yams. In the Littoral Region, Wouri and Sanaga-Maritime areas also produce yams, particularly in the coastal zones.

Species of Yam

Cameroonians grow several yam varieties, showcasing the crop’s adaptability and versatility. Farmers often cultivate multiple species to ensure a steady supply of yams all year round. These include Dioscorea rotundata (White Yam), which is widely cultivated and consumed; Dioscorea cayenensis (Yellow Yam), which is popular for its yellow flesh and sweet taste; and Dioscorea esculenta (Lesser Yam). This specie produces small, sweet tubers, and is often used in traditional dishes and ceremonies. Other varieties are Dioscorea alata, also known as Water Yam, which is often grown in swampy areas; Dioscorea dumetorum (Cluster Yam), this species produces multiple small tubers that grow in clusters, making it a favorite among Cameroonian farmers; and Dioscorea bulbifera (Aerial Yam), which produces bulb-like tubers that grow on the vine. Dioscorea prachensilis (Bitter Yam) is also grown in Cameroon. This species has a bitter taste and is often used in traditional medicine.

Uses of Yam

Food and Nutrition

Yams serve as a reliable food source for the people of Cameroon, providing sustenance and energy. Yam peels and tubers are utilized as feed for livestock. Cameroonians savor a variety of delicious yam dishes. The following dishes showcase the flexibility of yams in Cameroonian cuisine, with diverse preparation methods and combinations with other ingredients of one's preference.

• Kwacoco, which means boiled yam, can be served with a spicy sauce or peanut sauce
• Yam and spinach stew (Epinards et yam): A nutritious stew made with yam, spinach, and sometimes meat or fish.
• Yam porridge: A thick porridge made from boiled yam or yam flour.
• Achu: Boiled and pounded yam served with soup made with ingredients such as smoked fish, crayfish, and beef.
• Roasted yam: Roasted yam served with a sprinkle of salt and chili powder.
• Yam and plantain pottage (Miondo): A pottage made with yam, plantain, and sometimes meat or fish.
• Yam cake (Galette de yam): A sweet or savory cake made from grated yam, flour, and spices.

Traditional Uses

Yams play a role in traditional rituals and ceremonies such as weddings, initiation, and harvest festivals. Yams are used in rituals for fertility to ensure fertility and abundance. Additionally, yams are seen as a symbol of wealth and prosperity. Yams are celebrated during harvest festivals to thank the gods for the bountiful harvest. Also, yams are featured in traditional medicine to treat ailments like fever, diarrhea, and skin conditions. Furthermore, yam-related activities, like harvesting and processing, foster community bonding and cooperation.

Economic Uses

Yams are a cash crop, generating income for farmers and traders. Yams grown in Cameroon are sold in local markets, with some being exported to neighboring countries like Nigeria Gabon, and Europe. Yams are also used for the industrial production of starch, flour, and alcohol. Yam starch is used in local cosmetics, like face masks and skin creams.

Yam Festivals

Cameroon celebrates several yam festivals across the country, showcasing the cultural significance of yams. These festivals demonstrate the importance of yams in Cameroonian culture, bringing communities together to celebrate the crop’s significance and promote cultural heritage. Some notable yam festivals in Cameroon include:

• Kwacoco Festival: The Bamenda people of Cameroon celebrate the Kwacoco festival in either November or December. This festival focuses on yam cultivation, harvesting, and preparation, with a highlight on traditional yam dishes.
• Ngonnso Festival: The Bamum people of Cameroon celebrate the Ngonnso Festival in August or September to mark the harvest season, featuring yam-related activities.
• Yam and Agriculture Festival: This festival is held in February in the Adamawa Region. It highlights yam cultivation, agricultural practices, and yam-based products.
• Fête de l’Igname: This festival is celebrated by the people of Lekié in October or November to mark the yam harvest with traditional rituals, music, and yam-based foods.
• Harvest Festival: Celebrated in the southwest region, the Harvest Festival marks the yam harvest season with traditional rituals, music, and yam dishes.
• Yam Festival: The Bali people hold this festival in September or October to showcase yam cultivation and harvest.

Yam production is crucial to Cameroon’s food security, economy, and cultural diversity. It is a highly sought-after component of the Cameroonian diet, despite the relatively higher cost of yam tubers compared to other food crops such as cereals and cassava.

REFERENCE

Information from https://www.researchgate.net/publication/334781975_Yam_Dioscorea_spp_production_trends_in_Cameroon_A_review and https://afrofeast.com.au/traditional-cameroonian-dishes-to-know/ was used in this story