Packed with starch, this humble vegetable is an invaluable part of the local diet in India, providing a welcome alternative to rice as a staple carbohydrate. Although it does not have a strong flavour, the firm flesh can be cubed and cooked with a range of spices, whereupon it will soften and absorb all the wonderful flavours.
To prepare, simply peel the tough skin using a vegetable peeler and slice the flesh into rounds or cut into cubes, as required. If frying, it is best to first soak the prepared yam in cold water for 30 minutes to start softening it.