This website uses cookies, pixels, and other tracking technologies to personalize content, analyze how our site and apps are used, and create aggregated statistics.
We disclose data about site and app users to third parties so we can target our ads to you on other websites, and those third parties may use that data for their own purposes.
For more information on how we collect, use, and disclose this information, please review our
Privacy Policy.
Continued use of this site means you consent to our Privacy Policy.
Yellow Name root is a cylindrical, irregular-shaped tuber. The Yellow Name root, also known as Guinea yam, is a tropical plant that has vines that can climb to a height of 12 meters. The Yellow Name tuber has spiky, thorny stems, broad green leaves and purple flowers aboveground. Each Yellow Name tuber is typically 2 kilograms to 5 kilograms in weight, but can grow to 25 kilograms. Yellow Name roots have dark brown, thick, bark-like skins. When cut open, the Yellow Name root has a yellow to pink-orange interior flesh. The flesh is dense and mealy with a starchy, chewy texture that turns creamy when cooked. Its flavor is mildly nutty and sweet. Yellow Name roots can be used in recipes that call for sweet potatoes.
Seasons/Availability
Yellow Name roots are available year-round.
Current Facts
Yellow Name (pronounced “nyah-may”) is botanically classified as Dioscorea cayenensis. There is also a white variety in the same family, classified as Dioscorea Rotundata. The Yellow Name root, is not cultivated as much as the white variety, perhaps because it takes longer to mature. Yellow Name root is harvested after around 12 months, while the white variety takes just 6 to 8 months. Yellow Name is also known as the Yellow Guinea yam in Africa and Yellow yam in Jamaica and other areas of the tropics. Yellow Name roots contain raphides, a naturally occurring oxalate which disappears when cooked, but which may irritate the skin when the root is freshly cut.
Nutritional Value
Yellow Name roots can contain up to 91% carbohydrate. Yellow Name also contains vitamin C, vitamin A, fiber, carotenoids, and some protein.
Applications
Yellow Name roots are a versatile vegetable. They can be used in soups and stews, and may be baked, steamed, scalloped, fried or creamed. They can be eaten plain, or with a sauce or gravy. Yellow Name pairs well with savory seasonings, hot sauces, mustard sauces and dressings. A common preparation is to mash them, then shape them into a cake or patty, and fry them. They may also also be cut into strips, and fried like a potato chip. The skin is often removed before use. Store Yellow Name roots whole in aerated plastic bags or containers. They can be stored in a cool, dark, dry area for up to one week.
Ethnic/Cultural Info
Yellow Name roots are used in numerous ways in Africa. A traditional method of preparation is to boil the tuber, then pound it to produce a thick dough. The dough is rolled into small balls, which are dipped into accompanying sauces and eaten (often without chewing). The peeled tuber may be cut into small chips, then dried and milled to make flour. The flour is mixed with boiling water to produce a paste, which is eaten at mealtimes. In West Africa, large Name roots are highly prized, and may be used in traditional religious ceremonies and cultural festivals, or may be exchanged as gifts. In Cuba, Name is often used for special occasions, and is considered a festival food.
Geography/History
The exact origins of Yellow Name roots are unknown. They are found wild in the forests of West Africa. The Yellow Name root, while not as common as the White Name, is a staple food in Africa. Yellow Name occurs naturally from Senegal to Ethiopia and Uganda. Like the White Name, Yellow Name appears to have been domesticated as long as 10,000 years ago. They were introduced to Brazil and the Caribbean, possibly by way of slave ships. Yellow Names are now found also found in Central and East Africa, Jamaica, Puerto Rico, the Philippines, and Papua New Guinea. Yellow Name thrives in warm, tropical climates with heavy rainfall.
Cobb International Farmers Market
2350 Spring Rd SE Smyrna Smyrna GA 30080
+1 (678) 309-0007
Yellow Name root: This tropical tuber, also known as Guinea yam, can grow to an impressive 25 kilograms in weight. It has a dense, mealy interior with colors ranging from yellow to pink-orange, encased in dark brown, bark-like skin. When cooked, its starchy texture transforms into a creamy consistency, offering a mildly nutty and sweet flavor that can be a substitute ingredient for sweet potato recipes.
Nam Dae Mun Farmers Market
2350 Spring Rd SE, Smyrna, GA 30080
(678) 309-0007
Yellow Name roots are incredibly versatile. You can bake, steam, fry, cream, or mash them, and they pair wonderfully with savory seasonings, hot sauces, and mustard dressings. A fun option is shaping mashed Yellow Name into patties for frying or cutting them into strips to make chips. Remove the skin before use. For storage, keep them whole in aerated containers in a cool, dark, dry place for up to one week.
Name root at Berkeley Bowel supermarket in Berkeley California…Yellow Name root, botanically classified as Dioscorea cayenensis, takes longer to mature than its white variety counterpart, requiring up to 12 months before harvest. Known as Yellow Guinea yam in Africa or Yellow yam in Jamaica and other tropical areas, it contains raphides—naturally occurring oxalates that may irritate the skin when freshly cut, though they disappear upon cooking.
Yellow Name yam at Publix grocery in Atlanta Georgia …..Yellow Name yams have been cultivated for over 10,000 years and were first domesticated in West Africa. These tubers thrive in warm, tropical regions with high rainfall and are now grown in parts of Africa, the Caribbean, South America, and even the Philippines and Papua New Guinea. While not as common as White Name, they remain a vital staple food in African cuisine and have historical ties to their introduction to the Americas through the transatlantic slave trade.
Pedro Plaza Alameda
3163152782
Yellow Name roots are a staple in Africa, often boiled and pounded into a thick dough. This dough is rolled into balls and eaten with sauces, frequently without chewing. Another common use is drying and milling the peeled tuber into flour, which is mixed with boiling water to create a paste served at meals. In West Africa, large Name roots hold cultural significance, featuring in religious ceremonies, festivals, and as gifts. In Cuba, they are cherished as a festive delicacy for special occasions.
Foodtown Supermarket
6423 Stirling Rd Davie, FL 33314 United States
+1 (954) 797-7790
Yellow Name root: This tropical tuber can grow astonishingly large, with some reaching up to 25 kilograms in weight. Its thick, bark-like skin hides a vibrant yellow to pink-orange flesh, which is mealy, starchy, and chewy. When cooked, it transforms into a creamy texture with a mildly nutty and sweet flavor. It is versatile in cooking and can substitute for sweet potatoes in recipes.
Brothers Farmers Market
4201 SR-7 N Hollywood, FL 33021 United States
+1 (954) 962-9250
Yellow Name roots are incredibly versatile and can be boiled, baked, steamed, fried, or even scalloped. They shine in dishes like soups, stews, or mashed preparations. These roots complement savory seasonings, hot sauces, mustard dressings, or even gravies. To store them effectively, keep them whole in aerated containers or bags in a cool, dark, and dry place for no more than one week.
Yellow Name: Yellow Name root, scientifically Dioscorea cayenensis, is slower to mature than its white cousin, requiring around 12 months compared to 6-8 months for the white variety. Known as Yellow Guinea yam or Yellow yam, it may irritate skin when freshly cut due to raphides, but cooking eliminates this naturally occurring oxalate. It is rich in carbohydrates, vitamin C, vitamin A, fiber, carotenoids, and contains some protein.
Yellow Name roots are a staple food in Africa, naturally occurring from Senegal to Ethiopia and Uganda. Domesticated for over 10,000 years, their origins remain unclear despite their widespread presence. They were likely introduced to Brazil and the Caribbean through slave ships and are now cultivated in regions like Jamaica, Puerto Rico, the Philippines, and Papua New Guinea, thriving in tropical climates with heavy rainfall.
Yellow Name roots hold cultural significance in Africa and beyond. In West Africa, they are often used in traditional ceremonies, cultural festivals, and as gifts. The tuber is versatile, boiled and pounded into dough dipped in sauces, or dried and milled into flour for paste. In Cuba, Yellow Name is a festival food, commonly featured during special occasions, showcasing its value across diverse cultural contexts.
