Ñame

A large brown-black, thick-skinned tuber with white or yellow flesh. The flesh has a bland flavor and may be boiled, fried, sautéed, or pureed. Chunks of boiled ñame are used in ajiaco criollo (Cuban creole stew). After peeling, it may be stored in the refrigerator for two to three days in acidulated water before cooking. Ñame does not freeze well.