Yam (Vegetable)
Yam is the common name for some species in the genus Dioscorea (family Dioscoreaceae). These are perennial herbaceous vines cultivated for the consumption of their starchy tubers in Africa, Asia, Latin America and Oceania. There are many cultivars of yam.
The sweet potato (Ipomoea batatas) has traditionally been referred to as a yam in parts of the United States and Canada, but it is not part of the Dioscoreaceae family.
Although it is unclear which came first, the word yam is related to Portuguese inhame or Spanish ñame, which both ultimately derive from the Wolof word nyam, meaning “to sample” or “taste”.
Yam tubers can grow up to 2.5 m (8.2 ft) in length and weigh up to 70 kg (154 lb).
The vegetable has a rough skin which is difficult to peel, but which softens after heating. The skins vary in color from dark brown to light pink. The majority of the vegetable is composed of a much softer substance known as the “meat”. This substance ranges in color from white or yellow to purple or pink in ripe yams. Yams are a primary agricultural commodity in West Africa and New Guinea. They were first cultivated in Africa and Asia about 8000 B.C.
Yams are still important for survival in these regions. The tubers can be stored up to six months without refrigeration, which makes them a valuable resource for the yearly period of food scarcity at the beginning of the wet season.
You can find authentic Filipino Yam on many Filipino Restaurants in Los Angeles.
