Recipies with yam
|Bougna||Easy||0||Saveurs du Monde|
|Crispy Scallion-Potato Pancakes||Easy||102.8||Zinfandel||Saveurs du Monde|
|Futari, West African Vegetable Stew||Easy||78.2||Zinfandel||Saveurs du Monde|
|Roast Yam, Basic recipes||Easy||0||Zinfandel||Saveurs du Monde|
|Sancocho - Rice, Vegetable and Meat Stew||Easy||140.1||Saveurs du Monde|
* This information is for illustrative purposes only. Your cooking techniques and products used can significantly change the nutritional values of your recipe.
From the Spanish "iñame" dating from 1515, derived from the African "nyami"
Did you know that arrowroot is a starch obtained from yams?
Yams are the traditional dish of West Indian and Nigerian cuisine, an ingredient in Indian fritters flavoured with coriander and ginger and a treat for North Americans
- Calories: 120
- Water: 74%
- Fats: 0.2 g
- A 125 g portion provides 25% of the required daily intake of vitamin C.
look for large tubers with no wrinkles, soft spots or bruises
- like potatoes, yams can be stored in a cool dark place for several months; however after a few months the starch has a tendency to turn to sugar and the yams are no longer recommended;
- sensitive to cold, yams don't tolerate temperatures below 10° C (50° F) very well
- peel the yams (except small ones);
- remove the stringy layer of flesh directly under the skin;
- rinse in hot water (important) to remove the starch
- use as you would potatoes
Starchier than potatoes, yams cook more quickly and can be eaten raw.
Sautéed in a wok, yams stay crunchy and make an excellent substitute in recipes that call for water chestnuts.
- Cut the yam into julienne strips and place in a saucepan with 125 ml (1/2 cup) water;
- cover and let cook for 8 to 9 minutes on high power;
- serve drizzled with honey, butter, etc.