Hello everyone in the unstoppable homesteading community. I hope you are all fine, I had an early morning coffee because of the cold weather here it's been really cold recently but it seems today will be a bit sunny.
It's great I harvested my first cocoyam ever,it was a little stressful but I never gave up just my favourite wrestler 'NEVER GIVE UP'
First I had to chop off those big leafs so it would be easy to harvest.
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@iamphenomenal I am aware that you were recently caught plagiarizing content on Hive and made a public apology that can be found here: https://peakd.com/hivewatcher/@iamphenomenal/my-apology-to-hive-community
For now I am going to be muting your posts in this Community dependent upon how you resolve the matter with @hivewatchers
The article does not relate the origin, your country. As far as I can see you are from the African continent.
You present the sowing of a tuber that you mention there as "cocoyam". We, the Venezuelans call it "Ocumito"; there are varieties of that root: we have another one that is called "Ocumo Chino" it is a little bigger and its color is purple when it is cooked. Now the Ocumito or Cocoyam is white and very soft when cooked, it is also more expensive than the "Yuca" or "Mandioca". I like it very much, it is served with meat or in soup....
Your pictures are great; you make an excellent explanation of the harvesting process. The unfortunate thing is that the bush is sacrificed in order to extract the roots. It was a good harvest my friend!
@iamphenomenal receives a cordial greeting from Venezuela (American continent).
El artículo no relata el origen, tu pais. Por lo que puedo observar eres del continente africano.
Presentas la siembra de un tubérculo que allá lo mencionas como "cocoyam". Nosotros, los venezolanos le dicimos "Ocumito"; existen variedades de esa raíz: tenemos otra que se le nombra "Ocumo Chino" es un poco más grande y su color es morado cuando está cocido. Ahora el Ocumito o Cocoyam es blanco y muy suave cuando está cocinado, además es más costoso que la "Yuca" o "Mandioca". A mi me gusta mucho, se acompaña con carne o en la sopa...
Tus fotografias estan geniales; haces una excelente explicación del proceso de cosecha. Lo lamentable es que se sacrifica el abusto para poder extraer las raices. A sido una buena cosecha mi amigo!
@iamphenomenal recibe un cordial saludo desde Venezuela (continente americano)