Yams

There are many varieties of starchy root vegetable that fall under this heading, including the sweet potato above). They come variously from Africa, the Caribbean, South America and Asia. The biggest are the white, common and yellow yams – most with dark matted skins and creamy or white flesh, some as large as an obese cat. Varieties of taro, such as Dasheen and Eddoe, are smaller but used in the same way. All are boiled, baked or roasted like potatoes. Most have rather waxy stodgy consistencies, which are an acquired taste.