About this crop
A large, starchy true yam (not a sweet potato) that is a foundational West African staple, especially in Nigeria and Ghana. Import-Only Note (NYC and RI context): white yam needs an 8 to 9 month frost-free season and cannot be field-grown in the Northeast; it is sourced wholesale through import, often at $3 to $5 per pound.
Health information for this food is under review. Reviewed claims will include their sources and limits.
Traditional uses
Central to celebration and everyday meals; culturally significant enough to anchor West African new-yam festivals.
How to prepare
Boiled and pounded into pounded yam (iyan) served with egusi or okra soup, or boiled, fried, or roasted (asaro, dundu).
Recipe ideas
Share how you use White YamPounded yam with egusi soup; asaro (yam porridge); fried yam (dundu).