Difference between new yam and old yam

A question that gets to the heart of yam culture!

In many West African countries, particularly in Ghana, Nigeria, and Cameroon, yams are a staple food and are celebrated during the annual Yam Festival. During this festival, two types of yams are often distinguished: "new yam" and "old yam".

New Yam (Iri in Igbo, Dada in Yoruba, and Akpu in Efik):

• New yams are harvested in the early months of the year, usually between March and May, when they are still young and tender.
• They are characterized by their bright green skin, which is often covered with a thin layer of soil.
• New yams are considered to be sweeter and more flavorful than old yams.
• They are often served boiled or roasted, and are considered a delicacy.
• In some cultures, new yams are believed to have medicinal properties and are used in traditional medicine.

Old Yam (Ose in Igbo, Ogun in Yoruba, and Abak in Efik):

• Old yams are harvested later in the year, usually between July and September, when they are fully mature and have a thicker, drier skin.
• They are often brown or yellow in color, and may have a rougher texture than new yams.
• Old yams are considered to be starchier and less flavorful than new yams.
• They are often served boiled, mashed, or fried, and are a staple food in many West African households.
• Old yams are also used to make traditional dishes like fufu, a staple food in many West African countries.

In summary, the main differences between new yams and old yams are:

• Flavor: New yams are sweeter and more flavorful, while old yams are starchier and less flavorful.
• Texture: New yams are tender and soft, while old yams are thicker and drier.
• Color: New yams have a bright green skin, while old yams have a brown or yellow skin.
• Cultural significance: New yams are often considered a delicacy and are celebrated during the annual Yam Festival, while old yams are a staple food in many West African households.