Dioscorea hispida: Transforming from poison to food, a symbol of indigenous knowledge.

Our ancestors possessed the wisdom to convert inedible species into nourishment. Take gabi (Colocasia esculenta), for instance, which, in its raw form, induces extreme itchiness due to the presence of calcium oxalate. Yet, through various techniques like washing, drying, and mindful cooking, we learned to eliminate this.

Beyond gabi, did you know that another species, initially toxic, becomes edible through an extensive detoxifying process? Meet Dioscorea hispida, locally known as karot, kayos, kudot, kulot, nami, namo, mamo, and numerous other vernacular names.

Dioscorea hispida, also known as intoxicating yam, harbors cyanogenic compounds in its fresh tuber, capable of causing cyanide poisoning. Symptoms include vomiting, dizziness, and rapid respiration. Interestingly, this species is employed as an organic pesticide.

The detoxification process is a common practice among local and indigenous communities in the Philippines and Southeast Asia. The intricate procedure typically commences with peeling and thinly slicing the tuber. Once an ample amount is sliced, it is submerged in a brine solution, then placed in a sack or net and submerged in water. Some communities prefer rivers, while others use the sea. There are also communities who submerge the tuber in big basins filled with underground well water. Varied expressions of traditional knowledge exist in diverse communities. For instance, in Mindoro, the skin of the panaki plant is incorporated during the curing process to facilitate detoxification. The Tagbanwa community in Palawan places a big stone on top of the sliced tuber to help in extraction of the poision. In certain Indonesian communities, the tuber undergoes rubbing with ash. In coastal communities in the archipelago, the presence of feeding shrimps indicate that the submerged sliced tuber is ready.

After several days, the sliced tuber is rinsed and sun-dried. The processed tuber is usually consumed by boiling, steaming, or frying.