Vegetable

Yam

True yam (Dioscorea species) is a starchy tropical tuber central to West African, Caribbean, and Pacific diets—not the orange sweet potato mislabelled “yam” in North American markets. Flesh may be white, yellow, or purple; texture ranges from dry and floury to moist. Some species need thorough cooking to neutralise natural toxins; stick to common food market types (white yam, yellow yam, water yam, Chinese yam). Boil, pound (fufu, iyan), fry, roast, or stew. Skins are thick and hairy; peel before or after cooking depending on variety. Flavour is milder and less sweet than sweet potato, taking chilli, palm oil, smoked fish, and rich stews well. Store whole tubers cool, dry, and ventilated—refrigeration can damage tropical types.