Yams are common staples in West Africa, Asia, Latin America and Oceania.
Although North Americans tend to consider sweet potatoes as yams, this version is a starchy tube that grows beneath the ground and is used for different types of meals.
They are usually brown in color, have a tough outer skin to peel (but gets softer when boiled) and come in various shapes and sizes.
The recipes below will show various uses of yams and meals that can be enjoyed by the whole family.
Warning: Handling of yams especially the starchy insides should be done carefully.
If it comes in contact with the skin (besides the palms or fingers), it's bound to itch.

1. Basic Boiled Yams:

Ingredients: I medium-sized yam, salt.
Preparation: Cut yam into slices and peel off its skin.
Dip cut yams in water and wash carefully but quickly (to prevent discoloration).
Place washed yam slices in a pot and fill with water to just above the level of the yams, add salt and bring to boil.
Yams are ready when they become soft.
To test, stick a fork through it and if it goes through cleanly, it's ready to eat.
Drain out excess liquid and serve hot with stew or soup.
[Serves 2-4]

1. Fried Yams:

Ingredients: I medium-sized yam, cooking oil, salt Preparation: Cut yam into thin, narrow slices and peel off its skin.
Dip cut yams in water and wash carefully but quickly (to prevent discoloration).
Place washed yams in a bowl and sprinkle with salt to give it flavor (you can also add other seasonings to give it more taste).
Set a frying pan with oil till it gets warm and carefully add individual slices of the yam until pan is filled.
Set to medium heat and allow each side to fry for at least five minutes or until golden brown.
Serve hot with stew or fried eggs and tomatoes for garnish.
[Serves 2-4]

1. Pounded Yam:

Ingredients: I medium-sized yam, salt Preparation: Cut yam into slices and peel off its skin.
Dip cut yams in water and wash carefully but quickly (to prevent discoloration).
Place washed yam slices in a pot and fill with water to just about the level of the yams, add salt and bring to boil.
Yams are ready when they become soft.
To test, stick a fork through it and if it goes through cleanly, it's ready to eat.
Drain out excess liquid and place in a clean mortar.
With a pestle, begin to pound yam as hard and thoroughly as you can until it becomes a smooth and thick lump (similar to dough).
Serve hot with vegetable soup.
[Serves 2-4]

1. Vegetable Yam Porridge:

Ingredients: I medium-sized yam, 2 bags of washed spinach (chopped), I medium-sized onion (chopped), 4 tomatoes (chopped), 2 small peppers (chopped), fresh or dry fish, palm oil, ground crayfish, spices (curry, thyme, paprika), salt and seasonings to taste.
Preparation: Bring yams to boil (after slicing and washing them) in a pot.
Add fresh or dry fish, onions, tomatoes, peppers, ground crayfish, spices and seasonings and allow to simmer until the sauce thickens into a broth.
Add chopped spinach and stir carefully and thoroughly.
Simmer for another ten minutes or until yams are soft.
Serve hot.
[Serves 2-4] 5.
Yam Porridge: [Same recipe as above, only without spinach.
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