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Yam is an important dietary element for Nigerian and West African people. It contributes more than 200 calories per person per day for more than 150 million people in West Africa, and is an important source of income. Yam is an attractive crop in poor farms with limited resources. It is rich in starch, and can be prepared in many ways.
It is sometimes called Korean yam. In Vietnam, the yam is called củ mài or khoai mài. When this yam is processed to become a medicine, the yam is called hoài sơn or tỳ giải. In the Ilocano of the northern Philippines it is called tuge. In Latin American countries it is known as camote del cerro or white ñame. In Manipuri it is called ...
Dioscorea alata – also called ube (/ ˈ uː b ɛ,-b eɪ /), ubi, purple yam, or greater yam, among many other names – is a species of yam (a tuber). The tubers are usually a vivid violet - purple to bright lavender in color (hence the common name), but some range in color from cream to plain white.
In fact, a yam's flesh, in both texture and flavor, is more similar to a russet potato than a sweet potato. Yams can also grow much larger than sweet potatoes, too—more than five feet long and ...
Dioscorea esculenta, commonly known as the lesser yam, is a yam species native to Island Southeast Asia and introduced to Near Oceania and East Africa by early Austronesian voyagers. It is grown for their edible tubers , though it has smaller tubers than the more widely-cultivated Dioscorea alata and is usually spiny.
Amorphophallus konjac –also known as konnyaku, [2] [a] and konjac [b] – is a plant species native to Yunnan in southwestern China, which has an edible corm.It is also known as devil's tongue, [2] voodoo lily, snake palm, or elephant yam.
A sweet potato is not a type of yam and a yam is not a type of sweet potato. Yams are native to Africa and Asia, and thus over 90% of yam crops are grown in Africa. They are closely related to lilies.
In Kenya, Uganda and Tanzania, taro is commonly known as arrow root, yam, amayuni (plural) or ejjuni (singular), ggobe, or nduma and madhumbe in some local Bantu languages. There are several varieties and each variety has its own local name. It is usually boiled and eaten with tea or other beverages, or as the main starch of a meal.