Yam

The yam plant is a climbing vine with large, edible underground

tubers.

Some varieties of yams have a vine that twist around a pole to the

right, others twist to the left. The tubers of different varieties have many

shapes. Some may grow to two hundred pounds or more. The edible flesh can be white, yellow, or purple inside.

Yams must be grown carefully in good quality soil. The soil should be

deep, loose, and well-drained. Planting into hills of piled soil may make

harvesting easier. Planting is commonly done at the end of the dry season.

Use a small yam tuber, or the top of a large piece, as planting material. The

new plant should be kept free of weeds for the first four months. When the

vines begin to grow, they are often trained onto a long pole. In some places, yams are grown in forested areas and trained upon surrounding trees.

After 6 to 12 months, the yams are ready for harvesting. They are

harvested when the leaves have died. Once harvested, yams will store well

for several months if they are kept in a dry, cool, and well ventilated place.

Yams are a delicious source of low fat calories, and can be cooked in a

variety of ways similar to other tropical root crops. Because they do not

contain all of the nutrients needed for good health, they should be eaten with other foods for a balanced diet.

Yam Salad

5 cups cooked yam

2 onions, chopped

1 cup mayonnaise

1 head lettuce

2 medium tomatoes

2 hard-boiled eggs

Cut the cooked yam into cubes. Mix together in a dish the yam, onion,

and mayonnaise. Serve cold with lettuce and tomatoes and sliced eggs.

Note: High in fat and saturated fat. To reduce, use smaller amount of

mayonnaise.

PACIFIC ISLANDS COOKBOOK, University of Hawai’i