Indigenous Food Processed from Colocasia Leaves

6th April 2017

Introduction Colocasia (Colocasia esculenta L.) or taro is one of the important tuber crops which has been grown by farmers in rainfed ecosystem and considered as an important food crop after rice. Colocasia probably originated from the tropical region between India and Indonesia. It has a wide variability and a large number of local cultivars. In Longleng, it is cultivated in an area of about 400 ha with the average production of about 3870 MT. and is grown as mixed crop along with paddy and other crops. Its edible product is an economic source of calories, vitamins and minerals, while protein content is low and is readily digestible. Colocasia esculenta leaves contain higher levels of protein and are also excellent source of carotene, potassium, calcium, phosphorous, iron, riboflavin, thiamine, niacin, vitamin A, vitamin C and dietary fibre. Methods for preparation of dried Colocasia leaves • Select fresh Colocasia leaves • Sun dried, until it attains the required moisture contain. • Packed in polythene bags. Uses of dried Colocasia leaves • Dried Colocasia leaves are cooked along with bamboo shoot, dry fish and consumed as curries. • It is also used as an ingredient in the preparation of different curries like pork, beef, fish etc. Methods for preparation of Shühpom/ Fermented Colocasia leaf biscuit • Fresh Colocasia leaves are use for the preparation of Shühpom by keeping for some period till it turns yellow. • Leaves are pound nicely and make into paste excluding the ribs of leaves. • Pounded leaves (paste) are then wrapped in banana leaves leaving small holes in lower part. • A pressure is applied to wrapped Colocasia leaves for 3-4 hrs with the help of stone or some heavy object to drain off the juice from the pounded leaves (paste). • Wrapped Colocasia leaves are then placed in a metallic plate by spreading ash into the metallic plate before placing the wrapped Colocasia leaves. • Pressure is then again applied to wrapped Colocasia leaves by turning over time to time. • After keeping for some time, the leaves is then grounded again with the addition of dry chili, salt and local spices. • The paste is then made into biscuit form, having diameter of about 2 inches and dried over the fire overnight. This can be taken as such with rice or use as an ingredient in the preparation of curries like chutney, pork, beefs, fish etc. Conclusion Leafy vegetables are good sources of ascorbic acid, carotene, Vitamin B-complex, minerals and dietary fiber. Preservation of these vegetables can prevent huge wastage and increase their availability in off season. Dehydration is a simple and economical method of preservation for these leafy vegetables. From ancient times, Colocasia leaves are dried and used as curries as well as ingredients in the preparation of different traditional foods by the people of Phom. It is harvested during season, dried and stored and used throughout the year.