Vegetable
Water Yam
A tier
Water yam (D. alata, also winged yam) often has moist, somewhat mucilaginous white or purple-flecked flesh and large tubers—used across Asia, Africa, and the Pacific. Texture can be wetter than white guinea yams; good for boiling and some fermented or fried dishes. Wings on stems help ID plants. Boil, fry, or use in regional specialties; some cultivars are purple-fleshed showpieces. A globally important Dioscorea species. Handle large tubers with sturdy knives.
Track this ingredient
Characteristics
Preparations
Traits
History
D. alata water/winged yam spread with Pacific and Asian agriculture.
Water yam travelled widely through tropical trade networks.
Colonial tropical agriculture documented water yam as a major food species.
Purple water yam varieties gained dessert and snack fame in Asia.