Proud, tenuous, robust, earthy, white inside stuffing. confident, sturdy.
The yam, its skin brown, bronze and gold, rich luxurious, not easily intimidated, the yam tuber is stable, rich, wide bodied and long. Where the potato is soft inside with a skin so soft it can bruise with the slightest irritation, like a well-oiled baby skin, the yam has seen and survived all types of weather and terrains, and it shows in its skin.
Yet if you peel off its thick skin you discover a steady fiber, which can give varied textures; soft, or tough. Yam is not native to only one nation or continent. Yam is popularly known for its white insides, but Yam could be brown, yellow, pink or purple.
Yam is BIG deal, just ask Nigerians [According to 2008 figures, yam production in Nigeria has nearly doubled since 1985, with Nigeria producing 35.017 million metric tons with value equivalent of US$5.654 billion]. It is true that you will get a generous supply of energy; natural fiber, complex carbohydrate, an endless list of vitamins, and antioxidants, potassium and many, many other nutrients.
You could say it is the parent of the potato; from it you can get a hot bowl or platter of pounded yam – or crispy yam chips, [Dundun] or yam porridge [Asaro], or Yam fritters [Ojojo] and the list goes on, so where potatoes give you only fries and mashed potatoes and is as popular as the flaky breakfast cereal, the yam sits back and roles out goodness after goodness, almost in silence with a resilient energy you can only determine by exploring, so find the yam and get ready to be surprised.
Do you know anyone who fits these descriptions??
