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Dioscorea alata – also called ube (/ ˈ uː b ɛ,-b eɪ /), ubi, purple yam, or greater yam, among many other names – is a species of yam (a tuber).The tubers are usually a vivid violet-purple to bright lavender in color (hence the common name), but some range in color from cream to plain white.
In Okinawa, purple yams (Dioscorea alata) are grown. This purple yam is popular as lightly deep-fried tempura, as well as being grilled or boiled. Additionally, the purple yam is a common ingredient of yam ice cream with the signature purple color. Purple yam is also used in other types of traditional wagashi sweets, cakes, and candy. [citation ...
Taro is a traditional staple of the native cuisine of Hawaii. Some of the uses for taro include poi, table taro (steamed and served like a potato), taro chips, and lūʻau leaf (to make laulau). In Hawaii, kalo is farmed under either dryland or wetland conditions. Taro farming there is challenging because of the difficulties of accessing fresh ...
Cultivars with purple stems or leaves are also variously called blue taro, purplestem taro, purplestem tannia, and purple elephant's ear. [8] [9] Tannia is among the world’s most important tuber crops and feeds 400 million people worldwide. [10] There are multiple varieties, [11] the two most common being the red flesh and the white flesh ...
Even though these growers called their products yams, true yams are significantly different. All sweet potatoes are variations of one species: I. batatas. Yams are any of various tropical species of the genus Dioscorea. A yam tuber is starchier, dryer, and often larger than the storage root of a sweet potato, and the skin is more coarse. [3]
To make sweet potato casserole with purple sweet potatoes, you need about four to five medium-sized purple sweet potatoes, 1/4 cup coconut milk, 1/4 cup maple syrup, 1 teaspoon red or white miso ...
Botanists and archaeologists believe that these voyagers introduced anywhere from 27 to more than 30 plants to the islands, mainly for food. The most important of them was taro. For centuries, taro—and the poi made from it—was the main staple of the Hawaiian diet, and it is still much loved. ʻUala (sweet potatoes) and yams were also
Taro, known in Malaysia and Singapore as yam; Sweet potato, specifically its orange-fleshed cultivars, often referred to as yams in North America; Yam, a salad in Thai cuisine; Oxalis tuberosa, referred to as yams in New Zealand and Polynesia; Pachyrhizus erosus, called jícama, Mexican yam bean, or Mexican turnip, a tuberous root
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