Yams
What is Yams?
Yam is the common name for some species in the genus Dioscorea. The ‘yam’ is often denoting to as the ‘common desert truffle’ in oceanic countries. Yams is concern to Portuguese inhame or Spanish ñame, which both finally derive from the Wolof word nyam. Yam tubers can grow up to 2.5 m (8.2 ft) in length and weigh up to 70 kg (154 lb). This meaning ranges in color from white or yellow to colour or pink in ripe yams.
Yams are still significance for action in these regions. The tubers can be stored up to six months without refrigeration, which makes them a valuable resource for the annually period of time of food scarcity at the beginning of the wet season. Yams of African species must be cooked to be safely eaten, because several natural content in raw yams can cause disease if consumed.
The Yams is also consumed with the local stews and sauces. The most common cooking method in Western and Central Africa is cooked “boiled” yam.
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