The Resilient Root

‘Hardships often prepare ordinary people for an extraordinary destiny.’

In looking back on my childhood, I am filled with a sense of wonder and awe at the remarkable resilience we displayed during the two famines that struck our rice-dependent area. These difficult periods in the late 1960s and early 1970s tested our ability to survive, and yet, despite the dire circumstances, we managed to emerge from those challenging times with a well-balanced outlook and a deep appreciation for the preciousness of life.

Before the famines, our region had been plagued by poor harvests due to insect attacks and prolonged floods. While floods were not uncommon in our area, they usually receded quickly. However, during those two particular years, the waters lingered, flattening the paddy stalks and causing the ripe rice to rot. It was a devastating sight, with only a portion of the rice salvageable, particularly those that had not been buried in the flood-induced mud.

In the face of desperation, the majority of people turned to alternative crops like cassava. Although some preferred other plant foods such as yams, taro, sago, potatoes, sweet potatoes, and even dried pumpkins, cassava became our primary source of sustenance.

As children, we didn’t fully understand the gravity of the situation at the time. Looking back as an adult, I believe it was because we didn’t witness panic among the adults. While we heard them talk about the hardships, in my family at least, we were pleasantly surprised by the sudden abundance of different types of food we had never experienced before.

It was a strange and miraculous turn of events. Amid the shortage of rice, out of nowhere, we found ourselves with an abundance of dried bamboo shoots, which we helped our parents process. Our farmhouse, located several miles from the remote rural village, seemed to be overflowing with dried fish and many more bamboo fish traps than we had ever seen. While our father and his friends ventured into the jungle to hunt and forage for food, our mother dedicated most of her time to tending to our vegetable garden, which had transformed into more of a food forest.

A food forest is like a special kind of garden. It’s called a “forest” because it doesn’t require regular digging or tilling of the soil like traditional gardens do. Instead, it relies on nature’s processes. Even before food forests became popular for growing food while protecting the environment, people were already using this method to make the most of what nature provided.

We started by clearing the overgrown grass and bushes in the area around our farmhouse, making it more friendly and accessible. But we didn’t touch the tall trees because we respected their presence and wanted to preserve their beauty. To prepare the soil for planting vegetables, we dug small holes and loosened them up, getting rid of any roots that could harm the seeds or young plants.

As the seeds sprouted and the vegetables began to grow, we made sure to give them the right nutrients. We used wood ash and compost as natural fertilizers, giving the soil a boost and providing the plants with essential elements. To protect the bare soil from heavy rain and erosion, we covered it with dead grass and leaves, creating a layer of mulch. This helped retain moisture, prevent weeds, and keep the soil healthy.

Snails posed a significant threat to our young vegetables, as they would swarm in large numbers from the nearby forest to devour the tender shoots. We were unfamiliar with any chemical or modern techniques to eliminate them, so we resorted to the one method we knew: wood ash. We created this ash by building a massive bonfire that we diligently maintained, regardless of the weather conditions. Surprisingly, even during heavy rain, the fire would persist, leaving behind a hidden bed of glowing embers beneath the pile of ashes.

The remarkable quality of ash was its ability to repel snails and certain creeping insects that dwelled on the ground. While we still had to contend with some pests in the air, we employed alternative methods to keep their numbers under control. One such approach involved lighting small fires throughout the food forest, generating smoke that acted as a deterrent.

Years later, through more book learning, I learned that ash contains various essential nutrients such as potassium (K), calcium (Ca), and magnesium (Mg). These nutrients can be released into the soil when ash is applied and become available for plant uptake. Potassium, in particular, is crucial for overall plant health and plays a vital role in flower and fruit development.

Ash has an alkaline pH, which means it can raise the pH of acidic soils. Some plants thrive in neutral to slightly acidic soils, while others prefer slightly alkaline conditions. When ash is applied to acidic soils, it can help adjust the pH towards a more favourable range for plant growth.

Then there’s calcium carbonate (CaCO3), which acts as a liming agent, raising the soil’s calcium and magnesium levels, which helps to neutralize soil acidity. Acidic soils can inhibit nutrient uptake by plants, and the application of ash can help reduce soil acidity and improve nutrient availability.

Lastly, ash can also promote beneficial microbial activity in the soil. Certain microorganisms thrive in alkaline conditions, aiding in nutrient uptake. The presence of ash can encourage the growth of these beneficial soil organisms, enhancing overall soil health.

Like many other families, we chose to remain at our farmhouse during both famines even after the farming seasons. The adults realised that it was much easier to obtain food from the surrounding jungles, streams, rivers, and swamps by staying close to them rather than living in the village.

Fortunately, most families had planted a considerable amount of cassava the previous year, a stroke of unexpected luck since we usually didn’t rely heavily on the plant for sustenance. In prosperous times, cassava had always been treated as a “fun plant”, enjoyed in a similar way to cakes and other “fun foods”.

In our area, cassava was typically planted alongside paddy fields or other easily accessible locations. The land was roughly cleared of trees and bushes, left to dry in the sun, and then set on fire. Afterwards, cassava stems were simply inserted into the untilled ground. In our fertile and soft soil, the cassava thrived without the need for fertilizers.

During the famine years, as the cassava had been somewhat neglected for several months, they had become covered by creeping plants, overgrown by wild grass and small bushes by the time villagers decided to harvest them. Fortunately, cassava takes longer to mature compared to paddy, so it was not too late to rely on it for sustenance.

The time it takes for a cassava plant to mature and produce tubers can vary depending on several factors, including the variety, environmental conditions, and agricultural practices. On average, it takes about eight to twelve months for a cassava plant to reach maturity and produce tubers.

During the first few months after planting cassava stems or cuttings, the plant focuses on establishing its root system and developing foliage. Once the plant reaches a certain stage of growth, it starts allocating more energy towards tuber formation. This typically occurs around six to nine months after planting, but again, it can vary.

Cassava is a perennial crop, meaning it can continue to grow and produce tubers for several years if properly managed. However, the best harvest is usually obtained within the first year of growth when the tubers are at their maximum size and quality.

Through creative culinary endeavours, such as mixing cassava with rice when cooking or making it into cakes, we had enough to eat throughout the following farming season, right up until the next round of paddy harvest. It’s no wonder that many of the survivors of the famines bestowed special names upon cassava. Some called it ‘The Resilient Root,’ others referred to it as ‘The Lifesaving Crop,’ and a few even hailed it as ‘The Saviour Plant’.

These names aptly captured the significant role the plant played in meeting the food needs of our community during those challenging periods. Reflecting on those times, I can’t help but feel a sense of nostalgia and wonderment at our ability to endure and thrive amidst such adversity, emerging as grateful individuals who truly appreciate the value of life.

The views expressed here are those of the writer and do not necessarily represent the views of the New Sarawak Tribune.