Centuries ago in the lands of Ejura, deep within the Asante Kingdom, a remarkable discovery changed the course of local food culture. According to Nana Akua Tiwaa II, Queen Mother of Ejura, it was the hunters from Ejura who first stumbled upon wild yams in the forest—and over time, these roots evolved into the staple known today as Bayere.
The Discovery in the Forest
Historically, hunters built temporary shelters called “Ennanso” within forest zones. One day, a hunter from Ejura’s royal lineage—Nana Boakye—observed wild boars uncovering unknown roots while foraging. After hunting the boars, he unearthed the edible roots. Originally called “Sekyerene,” these tubers, when tested for edibility and shared among locals, gradually came to be known as Bayere.
These yams were first prepared by the hunter’s household—typically by the wife of the hunter’s son, referred to as “Boffuo Ba Yere.” Meals made from this yam were shared with the community, and over time people referred to them as “the food of Boffuo Ba Yere.” Eventually, the name Bayere became the enduring label.
Evolution and Varieties
Originally a wild species, Bayere has since diversified into many cultivated yam types—such as Pona, Serwaa, Dente, Esum ne Hyen, Afase, Apoka, and Afum. These varieties reflect centuries of selective cultivation, adaptation, and the central role yams have held in Ghana’s culinary traditions.
The Ejura Sekyerene Festival
To honor this rich heritage, communities celebrate the Ejura Sekyerene Festival, an event dedicated to the history, ritual, and evolution of Bayere. The festival includes traditional drumming, storytelling, feasting on yam dishes, and reaffirming communal bonds to ancestral knowledge.