Cooking African & Caribbean food - AFRICAN YAM
July 14th, 2006Wow!! I am very glad that the world cup soccer hysteria is over, now we can go back to our normal life. In so doing, Novelty Grocery will like to introduce to the world a new blog intended to educate the people about the intricate cooking of both African and Caribbean food.
Each month, we will pick a new food item from the wealth of noveltygrocery.com inventory and we will write a compendium on how to prepare it. Then, we will solicitate from all through this blog other versions or means to use or prepare it. We hope that through this free education, the world will understand and appreciate African and Caribbean food as we do Chinese food today.
Also we will enthertain suggestions from readers regarding new topics for the month. As always, Novelty Grocery moderator or Admin reserves the right to delete negative or obscene write up(s) that defies human decency or taste.
This months topic is: AFRICAN YAM.
Yam is a tuber found mostly in the tropics. “Yams (Dioscorea Spp.) are annual or perennial climbing plants with edible underground tubers. More than 95% of the world’s yams are ccurrently grown in sub-saharan Africa, with the remainder grown in the West Indies and parts of Asia and South and Central America. There are over 600 yam species grown throughout the world, but in West Africa there are 3 main species: white, yellow and water yam. Yam is a preferred staple food crop in West Africa, and also has a prominent socioecultural role.”
One version of Yam preparation:
1. Peel the tuber with a knife. Be careful not to rub the open yam to your skin for such will cause itching.
2. Cut the yam to desired size. It must be a size that would allow quick cooking such as one to one and half thick.
3. Wash the yam and allow few minutes to dry.
4. Add oil (vegetable, corn, groundnut, etc) in a frying pan and allow to warm for about four to seven minutes.
5. Put yam gently in the frying pan. Be carefull so as not to cause splash of hot oil to the skin.
6. Cook and flip the yam back and forth twice and allow to cook for about five to six minutes or until yam turn brown. Promptly remove and place on a serving dish.
7. The food is now ready to eat and enjoy it.
This is only one version, now tell us yours. Please keep it short and simple and remember that knowldge is power and sharing such is prudent.