Yam

There are many varieties of this starchy tuber, with origins in Asia, Africa and South America. Yams vary in size and shape. They can grow to more to more than 2m long, but they are best for cooking when they are much smaller. They are usually cylindrical or sausage-shaped with a dark brown skin that may be tinged with pink and is often coarse and bark like. The flesh may be white or yellow. The flavour is bland, but it goes well with spicy food. Throughout West Africa it is boiled and mashed to form a thick paste which is called Foo-foo, this is served with spicy stews. Cook in the same way as potatoes, boil, steam, bake, mash, roast or fry.

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