Fresh Water Yam – Per Kg

Description

Description

Fresh water yam, also known as Dioscorea alata, is a species of yam that is commonly grown for its edible tubers.
Here are some key characteristics and information about freshwater yam:
Appearance: it has a vine-like growth habit with heart-shaped leaves. The tubers can vary in size and shape, but they are generally elongated and have a rough, brown outer skin.
Cultivation: it requires a warm and humid climate to grow well. It prefers well-drained soils and can be cultivated in both upland and lowland areas. The plant is propagated by planting tubers or by using vine cuttings.
Nutritional Value: it is a starchy root crop and is a good source of carbohydrates. It also contains dietary fiber, vitamins (such as vitamin C and some B vitamins), and minerals (including potassium, manganese, and copper). The specific nutrient content may vary depending on the variety and growing conditions.
Culinary Uses: The tubers of freshwater yam are cooked and consumed as a food source. They can be boiled, steamed, roasted, or fried. Freshwater yam is used in various cuisines and can be used in dishes such as soups, stews, curries, and stir-fries. The texture of the cooked yam is soft and slightly slimy, and it has a mildly sweet taste.

It is typically used to make Ikokore (Water Yam Porridge) also known as Ifokore, a Nigerian dish from Ijebu, Ogun state made with Water Yam as opposed to the classic Yam Porridge made from White Yam. It is a one-pot meal that is savory and best enjoyed with a lot of protein.
Ikokore Recipe – Recipe by Sisi Jemimah
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