4
Ingredients
- 1 kg yam
- Water
- 1 tsp salt
- Juice of ½ lemon, optional (cooking water)
Method
- 01 Peel the yam carefully (the skin can irritate—use gloves if needed). Cut into large pieces.
- 02 Cover with cold salted water, optionally with lemon.
- 03 Bring to a boil and cook 25–35 minutes until a knife slides in easily.
- 04 Drain. Serve hot plain, with a tomato sauce, fish, or oil and pili-pili.
Boiled yam is a neutral starch that carries river and market sauces well. Less visible in diaspora catalogues than plantain or cassava, it remains common when in season.
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