Bagana (Konsogna), Qolto (Amhargna)
Bagana (in Konsogna)
is a corm plant of which three varieties are used based on the color of
stalk, shape and configuration of the leaves: the 'normal' Bagana, the
'litoota' (some call it also 'panshala') that has been identified an Arisaema
variety (falvum?) and the 'romitta' variety, which most likely is A. gallaensis.
All are growing in farm fields. The 'litoota' variety (see picture below)
is the one with wider and flat leaves as compared to the 'romitta' variety,
which is with more serrated and narrow leaves. The 'romitta' variety, mostly
available in March and April, has reddish stalk and big tubers.
preparation methods and palatability
The tubers of Bagana are edible. The
'litoota' is preferred to the 'romitta' variety because it has a relatively
acceptable taste. But on the other hand the 'romitta' variety can be prepared
within short time and is furthermore less perishable, hence can be stored
for a longer period of time. Before further preparation the plant has to
be crushed and dried in the sun. The dried parts are then ground to powder.
Finally the powder is mixed with water and cooked like maize for approximately
30 minutes. This process may take several days of preparation before Bagana
litoota is ready for consumption. In normal times farmers collect the tubers
while undertaking weeding and cultivation activities on their farms and
preserve the tubers for food shortage periods, which frequently occur before
harvest time when all the food from the previous harvest has been consumed.
When consumed raw, the tubers have an irritating taste.
Roots and tubers are an important source of carbohydrates. The tuber contains
up to 85% carbohydrates (the value is given on dry bases).
grow well in dry mid- and lowlands and of Derashe and Konso Special woredas.
They are all herb weeds growing wild and semi-domesticated in farm fields.
tubers and vegetative