Ñame (Yam) Costa Rican
- PLU #3276
- Ñame (pronounced ya-me) is a firm long tuber, with a light brown skin, and an ivory flesh, it’s commonly shaped like a small log. It is a root commonly used in tropical and sub-tropical countries. There are over 600 varieties around the world with slight variations. There is an annual production worldwide of about 25 million tons! Making it one of the most important food crops on the planet.
- Ñame should be scrubbed with a brush under running water prior to use.
- Ñame can be prepared fried, baked, and boiled. When boiled it’s usually accompanied by a sauce.
- An easy and popular Cuban preparation is to peel and cut into 1 inch thick slices and boil until tender. When plated it is drizzled with Extra Virgin Olive Oil, and sprinkled with coarse salt.
- All of Latin America, West Caribbean, Africa
Country of origin
- Costa Rica, Colombia, Brazil
- Color – Light to Dark Brown
- Cleanliness – Must be clean (no dirt, spotting, dust, or any other foreign material).
- Other – Can have no scarring, cracks, splits, or breaks, or mechanical damage.
- Defects – Softness, blackening inside the flesh
Display and storage
- Storage- 55-65 degrees , dry environment
- Display- Room temperature
- Shelf life- 7-10 days