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Dioscorea alata – also called ube (/ ˈuːbɛ, - beɪ /), 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. It is sometimes confused with taro and the ...
Dioscorea polystachya, Chinese yam. Dioscorea polystachya vines typically grow 3–5 meters (9.8–16.4 ft) long, and can be longer. They twine clockwise. The leaves are up to 11 centimeters (4.3 in) long and wide. They are lobed at the base and larger ones may have lobed edges. The arrangement is variable; they may be alternately or oppositely ...
Yam is an important dietary element for Nigerian and West African people. It contributes more than 200 calories per person per day for more than 150 million people in West Africa, and is an important source of income. Yam is an attractive crop in poor farms with limited resources. It is rich in starch, and can be prepared in many ways.
A nut is a fruit consisting of a hard or tough nutshell protecting a kernel which is usually edible. In general usage and in a culinary sense, many dry seeds are called nuts. In a botanical context, "nut" implies that the shell does not open to release the seed (indehiscent). [1]
v. t. e. Àmàlà is a staple swallow food originating from Nigeria popularized by the Yoruba ethnic group of Southwestern Nigeria and other parts of Yorubaland. [1] It is made of yam, cassava flour, or unripe plantain flour. [2] Tubers of yams are peeled, sliced, cleaned, dried and then ground into flour. It is also called èlùbọ́. [3]
Dioscorea dumetorum, also known as the bitter yam, cluster yam, trifoliate yam, or three-leaved yam, [1] is a species of flowering plant in the yam family, Dioscorea. It is native to sub-Saharan Africa and especially common in the tropical regions of West Africa, including Nigeria, Benin, and Ghana. [2] D. dumetorum has both toxic and non-toxic ...
Dioscorea esculenta, commonly known as the lesser yam, is a yam species native to Island Southeast Asia and introduced to Near Oceania and East Africa by early Austronesian voyagers. It is grown for their edible tubers , though it has smaller tubers than the more widely-cultivated Dioscorea alata and is usually spiny.
Oxalis tuberosa is a perennial herbaceous plant that overwinters as underground stem tubers. These tubers are known as uqa in Quechua, [1] oca in Spanish, yams in New Zealand and several other alternative names. The plant was brought into cultivation in the central and southern Andes for its tubers, which are used as a root vegetable.