Selecting and Storing Yams
The majority of the world’s yam production takes place in Africa, and the rest of it in Asia, however yam tubers are not the same as potatoes. Yams are monocots related to the lilies and grass families, typically starchier and drier than their dicot cousins, potatoes.
The first time an African or non-American attempts to buy yams in America, they may be amused to find out that what are labeled “yams” at their neighborhood grocery store is completely different from the tubers that may eventually become their beloved Pounded Yam/Iyan. This is because yam tuber are indeed different from what people in US and Canada think of as “yams”. The US/Canadian yams are a sweet root vegetable while yam tubers are starchy.
African yams are usually brown to dark brown on the outside, and white to slightly yellow on the inside, depending on the variety. The most popular varieties eaten in African countries include white yam, yellow yam, and water yam.
Selecting yams
Yams are a widely exported produce, and can be found in many Asian and African stores in the diaspora. They should be displayed and sold in the dry produce section, and never refrigerated prior to purchase, as that expedites the respiration (oxidation of starch) process leading to quicker spoilage.
To select healthy yams, pick yams that are firm to touch all the way around and have very small to no cracks. While yam skin is highly textured, it shouldn’t be wrinkled like an old cucumber.
These tips are generally helpful but note that at different stages of life, the taste of the yam changes. A new yam tastes different from a mature yam but it’s hard to tell if the yam is new or mature until it is cut it open. In some African stores, you can ask for the yam to be cut in half to check that the inside has not started to rot, to check for discoloration, and moisture content. On the inside, healthy yams should not have too many brown spots on their flesh and should not be too wet to the touch. Keep in mind, uncooked yam’s inner flesh is toxic and will cause itching when it comes in contact with skin, so handle with care.
Spoilage
Watch out for rot or spoilage spots on the yam’s surface, and avoid buying tubers with holes in them, with soft spots, that are seriously dented or have a cracked skin surface. Also, visible shoots on tubers indicate the yam has restarted the sprouting process, similar to potatoes that have started sprouting and are no longer good.
Storage
Yam tubers are to be stored in a dry, cool and well ventilated area, away from moisture, and used within 3 weeks. Check occasionally to make sure they do not start spoiling or rotting. In addition, keep the following in mind when thinking of long-term storage:
Do not freeze or refrigerate raw yams
Since most of us in the diaspora are blessed with a steady and continuous supply of electricity, in addition to our love of freezing everything under the sun (I blame all the food prep and smoothie videos!), one might be tempted to store raw yams whole or cut up in a trusty Ziploc bag or airtight container. However, this may be the most painful/harmful thing to do to yams, as freezing or refrigerating raw yams actually encourages the respiration process that leads to faster rate of decay and spoilage of the yams.
The decay process may not be noticed until the yam is thawed and cooked. In fact, it is not advisable to store yams long term at any temperature lower than 55F.
Instead, you should cook the yam first before freezing at 0F (for up to 1 year) or refrigerating (for up to 5 days):
- Peel, cut up and boil yams first (takes 10–12mins in salted boiling water on medium high heat), cool and place in freezer safe containers, in usable portions, and store in your freezer for up to 12 months. Thaw and heat up to eat or use for making pounded yam fufu in a blender, food processor or in a mortar. I personally think my boiled yam tastes better after freezing!
2. If storing in the fridge, use cooked yams within 5 days.
Now, is there a time when you might have cut and peeled yams but were unable to cook right away? Maybe. In this case, store raw yams in an airtight container in the freezer for 5 days AT MOST before cooking (do not thaw, boil right out of the freezer). This is only OK to do if you are storing very healthy yams. Refrigerating or freezing raw yams is NOT a recommended approach, because respiration will occur, it will also alter the taste of the yam and it will decay in a shorter period of time.
While this is not an exhaustive list of tips and tricks on your way to an amazing yam feast, I hope it helps get you there. For me, a feast involving yam ranges from nice roasted yam with spicy palm oil, onion and ugba (oil bean) sauce; fried yams with plantains and egg stew or yam porridge. Then there’s my favorite, simple quick boiled yams with egg stew or mackerel sauce. All delicious.
Ok, now I’m hungry. How do you cook and enjoy your yams?
Odi is Program consultant, and PhD student in health services research by day and a Nigerian caterer by, other times, who blogs about all things food on @dichisplate. She can be found staying up late tagging friends in food memes and bizarre recipes.
OjaExpress acts as a marketplace for small grocers that sell cultural specific groceries and helps customers shop for groceries from their favorite cultural grocers, as well as expose non-native eaters to different ethnic fares.