YAM

Yam refers to the tuberous roots of several species in the genus Dioscorea that are cultivated for food in tropical regions. True yams are starchy tubers, distinct from the sweet potato, which is Ipomoea batatas; in many English-speaking places the term "yam" is used for both, especially in the Caribbean and North America.

Most yams are grown on vines in tropical climates. The tubers are large and elongated, with rough brown skin; flesh ranges from white to yellow to purple, depending on variety. Common names include white yam, yellow yam, purple yam, and water yam.

Yams are a staple in West and Central Africa, the Caribbean, Southeast Asia, and the Pacific. Nigeria and Ghana are major producers in Africa; the Philippines, Indonesia, and other tropical countries also cultivate them.

Culinary uses include boiling, roasting, and frying. Yams are used in soups and stews and, in the case of purple yam (ube), in desserts and pastries. Dried yam flour is used in some traditional foods.

Nutritionally, yams are high in carbohydrates and energy. They provide some dietary fiber, potassium, and other micronutrients, with protein content being modest.

Safety and preparation: some wild or bitter yam species contain naturally occurring toxins that can cause illness if eaten raw. Thorough cooking and proper preparation reduce risks, and many varieties are peeled before cooking.

Storage: keep yams in a cool, dry, well-ventilated place. When stored properly, they can keep for several weeks to months depending on variety and conditions.