Yam Garden – Mätta Ttangam
|
The primary agricultural system is slash and burn; an area of forest is burned, and a new garden is built for one harvest, then is left to regrow and not used again. The most important garden for food supply is the yam garden, which is not located near the village. During the 2016 season, the yam garden was located about an hour and fifteen-minute walk from Limol village. This garden is subdivided by family but is often shared by the village. However, some gardens are shared by the whole village and some by just several families. Musato Giwo (p.c., 2016) said that yam garden work was harder than other garden work because it involves clearing vegetation, planting, weeding, and harvesting.
During the yäbäd (/jəbəd/ ‘sun’) season (October) men search for a site deemed good for a yam garden, which is usually assessed by the presence of certain indicator plants. Yams require good soil on high ground and cannot be planted in the ap /ap/ ‘grassland’ (M. Giwo, p.c.). Once a site has been selected men will begin cutting down small trees followed by big trees (Wagiba Geser, Winson Warama, and Rose Warama, p.c.). The trees too large to be chopped down with the available axes remain standing. Men then wait one to two weeks for the cleared area to dry out before returning to burn the area (W. Geser, W. Warama, and R. Warama, p.c.). The clearing fire is initiated from the side where the fence entrance will go. If the area is not clear enough after the first burn, men will return to burn the area again. Several different species of yams are cultivated with differentiation between the species. The two species compromising the greatest numbers of varieties grown are D. esculenta and D. alata, mätta /məʈʂa/ and galbe /ɡalbe/, respectively. Varieties of yams, along with other cultivated plants, are given names. Thirty-two varieties of mätta-type yams and twenty-two varieties of galbe-type yams have been recorded (B. Zakae and Sowati Kurupel, p.c.). Three varieties of yam are classified as neither mätta or galbe; they are bogobogo /boɡoboɡo/, mutae /mutaj/, and pongoll /poŋoɽ/. Yams are differentiated by the presence or absence of thorns, presence or absence of bulbils (maeya /majja/), yam size, flesh color, and abundance of root hairs. The mätta ttäng̈m /məʈʂa ʈʂəŋəm/ ‘yam garden’ is the area of the garden where mostly yams are grown. Goeg /ɡojɡ/ is the other area of the garden where families might grow banana, taro, pumpkin, or maybe cassava or pineapple. E. Conlan observed that yams tend to be planted on the most level sections of the garden and the hillside/slope in the yam garden had more bananas and cucurbits. |
View of the yam garden showing the yam vines covering poles, other crops intercropped among the yams, and large, fire-damaged trees that remain from burning the area.
Yams, pumpkin, watermelon, and aibika (mompel /mompel/; Abelmoschus manihot) are planted first, with pumpkins reaching maturity before other crops. The garden also includes taro, banana, and cucurbits. Planting (mätta ibeny /məʈʂa ibeɲ/) occurs in the Ende month of sis /sis/. Planting is primarily the work of women, but men and children help. Girls begin helping their mothers with planting when they are six, and older girls are given their own row to plant (M. Giwo, p.c.). Planting involves loosening up the soil with a spade and making mounds (po /po/) where the yams are planted. While women are focused on planting yams and other crops, men will collect sticks from the forest to build a fence that surrounds the entire garden (W. Geser, R. Warama, and W. Warama, p.c.). Fencing is important to keep animals such as wild pigs and deer from eating and destroying the crops. If the fence is damaged, a group of people will maintain a fire in the garden all night, if necessary, to keep animals away (T. Warama, p.c.).
The yam garden is weeded periodically and when the vine emerges from the mound, sticks are collected for use as stakes (dade /dade/) for the yam vine to grow up. The growing season is punctuated by several stages of development. During bib /bib/, the growth of the yam tubers causes the soil to break, at which point more soil is added to the mound (Kaoga Dobola and Monaleato Kolea, p.c.). The next important stage of yam growth development occurs when the yam vine is at the top of the dade and begins to wind around it; this is called ttälma popoang /ʈʂəlma popoaŋ/ and people say mätta da zäme zeg allan /məʈʂa da zəme zeɡ aɽan/ ‘the yam is born already’. At this stage, the plant has grown sufficiently for immature yams to have formed (Jerry (Jeks) Dareda, p.c.). This is followed by the vine having wound all around the dade and the yams multiplying and poking through the ground in a stage called pipmawang /pipmawaŋ/ (the beehive stage). The pipmawang stage is a sign that it is time to begin checking the mätta ‘yams’ to see if they are ready to harvest (J. (Jeks) Dareda, p.c.). The maturation period is about six months (M. Giwo, p.c.).
The yam garden is weeded periodically and when the vine emerges from the mound, sticks are collected for use as stakes (dade /dade/) for the yam vine to grow up. The growing season is punctuated by several stages of development. During bib /bib/, the growth of the yam tubers causes the soil to break, at which point more soil is added to the mound (Kaoga Dobola and Monaleato Kolea, p.c.). The next important stage of yam growth development occurs when the yam vine is at the top of the dade and begins to wind around it; this is called ttälma popoang /ʈʂəlma popoaŋ/ and people say mätta da zäme zeg allan /məʈʂa da zəme zeɡ aɽan/ ‘the yam is born already’. At this stage, the plant has grown sufficiently for immature yams to have formed (Jerry (Jeks) Dareda, p.c.). This is followed by the vine having wound all around the dade and the yams multiplying and poking through the ground in a stage called pipmawang /pipmawaŋ/ (the beehive stage). The pipmawang stage is a sign that it is time to begin checking the mätta ‘yams’ to see if they are ready to harvest (J. (Jeks) Dareda, p.c.). The maturation period is about six months (M. Giwo, p.c.).
Harvest occurs over a few months, primarily from May through July, with some of the harvested yams brought back to the village for immediate consumption and others being stored in the gaguma /ɡaɡuma/ ‘yamhouse’. Yams are harvested by digging with a hand, knife, or digging stick (ibik /ibik/), which reduces the risk of injury to the root. The first yam harvest of the year (dadal /dadel/) is a big event in the village. When the early season yams are ready to be harvested, the community will plan a day for everyone to go to the garden to harvest. On the first day of yam harvesting, all the women from the village will walk to the garden in a single-file line, with strong women at the front and back and menstruating or pregnant women left behind in the village. Upon their return, the women will walk in reverse order, with the morning leader returning last. Yams are cleaned with banana leaves and tree bark, placed along the road to show the harvest of the day, and visitors are welcomed (Kaoga Dobola and Monaleato Kolea, p.c.). Everyone will greet the yams by saying mätta sebor e /məʈʂa sebor e/ because the yams have been in the ground for many months (J. (Jeks) Dareda, p.c.) Yams are then cooked in a traditional oven (ttägäll /ʈʂəɡəɽ/) and eaten with coconut (K. Dobola and M. Kolea, p.c.) Everyone contributes a portion of their first harvest as a tithe for the church, for church leaders, and the elderly and disabled (W. Geser, R. Warama, and W. Warama, p.c.). Subsequent harvesting is done at one’s own pace and is primarily done by women (W. Geser, R. Warama, and W. Warama, p.c.). When the yam leaves begin to dry out, in a stage called tapnenang /tapnenaŋ/, the rest of the yams are harvested and brought to the yamhouse (J. (Jeks) Dareda, p.c.)
In the gaguma ‘yamhouse’, yams are stacked on top of tree bark covering the ground. Yams can be stored until around late December (Christmas). However, if the yam harvest is big, the supply of yams can last almost the entire year (K. Dobola and M. Kolea, p.c.) In addition to yams stored as food, some yams are stored as planting material for the following season (W. Geser, W. Warama, and R. Warama, p.c.). If a yam is damaged in part, it will be kept for planting (K. Dobola and M Kolea, p.c.).
In the gaguma ‘yamhouse’, yams are stacked on top of tree bark covering the ground. Yams can be stored until around late December (Christmas). However, if the yam harvest is big, the supply of yams can last almost the entire year (K. Dobola and M. Kolea, p.c.) In addition to yams stored as food, some yams are stored as planting material for the following season (W. Geser, W. Warama, and R. Warama, p.c.). If a yam is damaged in part, it will be kept for planting (K. Dobola and M Kolea, p.c.).
Yams not for immediate consumption are stored in these yamhouses for months to almost a year.
The yam crop is at risk from insects (mättmätt /məʈʂməʈʂ/) that make holes in the yams, and other wildlife such as wild pigs, bushfowl, and bandicoots. Too much rain can also cause yams to spoil and rot. Sometimes drainage is dug to limit the risk of pooling water (K. Dobola and M. Kolea, p.c.). Drainage is made with hoes and spades; prior to the arrival metal tools, bamboo knives and sticks were used (Warica Duya, p.c.). Drought can also kill plants; in which case the village relies heavily on sago and swamp gardens.
Many other plants including squash, banana, taro, sweet potato, sugarcane, and cassava are also planted in yam gardens. Squash and watermelons are planted from seed in areas of the ma ttängäm /ma ʈʂəŋəm/ ‘home garden’ where there is space. In addition to the squash fruit, young squash leaves (wutt /wuʈʂ/) are eaten as a green. Squash pests include bandicoots. Seeds of squash and watermelon are saved for subsequent plantings; after harvest they are washed, dried, and stored until the next planting.
Some varieties of banana are only planted in yam garden areas because the soil quality is better in the mätta ttängäm and they do not grow as well near houses (S. Karao, p.c.). Bananas are propagated by suckers. Bunches of ripening fruit are sometimes covered with old netting or leaves to keep birds away.
Cassava is often planted in its own smaller gardens (manika polle /manika poɽe/) in the forest. One to four stem pieces (kutt /kuʈʂ/) are planted (M. Giwo, p.c.). Cassava varieties can be distinguished by stem color. Roots are harvested when the seeds begin to form.
Many other plants including squash, banana, taro, sweet potato, sugarcane, and cassava are also planted in yam gardens. Squash and watermelons are planted from seed in areas of the ma ttängäm /ma ʈʂəŋəm/ ‘home garden’ where there is space. In addition to the squash fruit, young squash leaves (wutt /wuʈʂ/) are eaten as a green. Squash pests include bandicoots. Seeds of squash and watermelon are saved for subsequent plantings; after harvest they are washed, dried, and stored until the next planting.
Some varieties of banana are only planted in yam garden areas because the soil quality is better in the mätta ttängäm and they do not grow as well near houses (S. Karao, p.c.). Bananas are propagated by suckers. Bunches of ripening fruit are sometimes covered with old netting or leaves to keep birds away.
Cassava is often planted in its own smaller gardens (manika polle /manika poɽe/) in the forest. One to four stem pieces (kutt /kuʈʂ/) are planted (M. Giwo, p.c.). Cassava varieties can be distinguished by stem color. Roots are harvested when the seeds begin to form.
