- Known As: Suran; Elephant Foot Yam.
- Appearance: Suran has a large, irregularly shaped tuberous root that resembles an elephant’s foot, hence its common name “elephant foot yam.” The outer skin of suran is rough, thick, and brownish-gray in color, with numerous small bumps or protrusions.
- Texture: The texture of suran can vary depending on how it is prepared and cooked. When raw, suran has a tough and fibrous texture. However, when cooked, it becomes soft, starchy, and somewhat slippery or mucilaginous.
- Flavor: Suran has a mild and slightly sweet flavor with a starchy undertone. Suran absorbs the flavors of the ingredients it is cooked with, making it versatile for various culinary preparations.
- Nutritional Content: Suran is a nutritious vegetable rich in carbohydrates, dietary fiber, vitamins, and minerals. It is a good source of energy and provides essential nutrients such as vitamin C, vitamin B6, potassium, and manganese. Suran is also low in fat and cholesterol-free.
- Culinary Uses: Suran is used in various culinary dishes across Asia and Africa. It is commonly used in curries, stews, soups, and stir-fries. Suran can also be boiled, steamed, roasted, or fried and served as a side dish or snack. In some cuisines, suran is used to make chips, fries, or fritters.
- Health Benefits: Suran is valued for its potential health benefits. It is believed to aid digestion, promote gut health, and regulate blood sugar levels. The dietary fiber in suran helps promote satiety and regulate bowel movements. Additionally, suran contains antioxidants and anti-inflammatory compounds that may help protect against chronic diseases.
- Harvesting: Suran is typically harvested when the tuberous roots are mature, usually around 9 to 12 months after planting. The roots are carefully dug up from the soil and cleaned before being sold or used in cooking.
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