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Brazilian Yam Nutritional Info?

Answered on August 19, 2014
Created August 20, 2013 at 7:58 PM

So I'm in the Air Force currently stationed on a small island in the Atlantic called Terciera. It's a Portuguese island and all I can find by way of tubers is a Brazilian Yam. It's an ugly looking thing and I haven't tried it yet, just wondering if anyone has nutritional information or suggestions on how to prepare it. Really wanting to know the GI of it so I don't spike my insulin thinking I'm eating something good when I'm not.

Thanks

Ryan

Ebb10603524dd22621c1155dd7ddf106

(19150)

on August 21, 2013
at 02:38 AM

Also ... upvotes appreciated. ;-)

Ebb10603524dd22621c1155dd7ddf106

(19150)

on August 21, 2013
at 01:52 AM

@Ryan It's pure starch. If a potato is "fast carb", then this would be, too.

Ebb10603524dd22621c1155dd7ddf106

(19150)

on August 21, 2013
at 01:42 AM

@ROB If you happen to see one at the store, don't just immediately buy it - they go bad readily. If it's soft at all, just skip it. Even the firm ones will have bad patches you need to cut out.

B7f5695d6c6c955b95bd7fa755bfa0cd

(0)

on August 21, 2013
at 12:16 AM

It's definitely the first one. Thanks for the detailed recipe!! Any idea if its a fast or slow carb?

742ff8ba4ff55e84593ede14ac1c3cab

(3536)

on August 20, 2013
at 10:46 PM

I would love to make true yam a staple but I can't find it anywhere. No ethnic stores around my area carry it, and I can't find it online either.

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1 Answers

1
Ebb10603524dd22621c1155dd7ddf106

(19150)

on August 20, 2013
at 08:31 PM

Does it look like the following?

brazilian-yam-nutritional-info?

That's a true yam. The orange sweet potatoes that some call "yams" in the US aren't yams at all. The true yam is often sold as name (nah-yeh-meh).

It's an incredible starchy tuber. A simple recipe is fufu. Use a knife, and skin the yam (a peeler is just going to get gunked up). Chop onto 1 inch cubed pieces. Add to water, bring to boil. Lower height slightly, and cook until the pieces fork easily. Remove the pieces from the water with a slotted spoon, and reserve starchy water (for now). Begin to mash with a masher, or even better, a HUGE mortar and pestle. Continue to work the yam until it's super thick (this may take 3-8 minutes or so). You should be able to pick up chunks and roll them into balls without it sticking to you. Add salt, and mash some more, if desired. Add the reserved starchy water 1-2 tbsp at a time, if it's too thick.

Fufu tends to be bland itself, but is often served with a stew-type meal over it.


Does it look like this?

brazilian-yam-nutritional-info?

That's cassava / yuca. You can follow a similar recipe as above. Instead of chunks, after cleaning, cut into 2-4 inche long pieces. After boiling a bit, they will "crack open" in the middle a bit. Remove from water, split in half, and remove the hard center root running though it. Mash as desired.

You can also boil them until a bit less soft, clean center piece out, but then cut into strips and baked with oil and salt -- yuca fries! Yummy.


I hope one of these two options was your "Brazilian yam". If it's not quite a name-yam, but is a true yam, I'd still follow the recipe for fufu.

Ebb10603524dd22621c1155dd7ddf106

(19150)

on August 21, 2013
at 01:42 AM

@ROB If you happen to see one at the store, don't just immediately buy it - they go bad readily. If it's soft at all, just skip it. Even the firm ones will have bad patches you need to cut out.

Ebb10603524dd22621c1155dd7ddf106

(19150)

on August 21, 2013
at 02:38 AM

Also ... upvotes appreciated. ;-)

Ebb10603524dd22621c1155dd7ddf106

(19150)

on August 21, 2013
at 01:52 AM

@Ryan It's pure starch. If a potato is "fast carb", then this would be, too.

B7f5695d6c6c955b95bd7fa755bfa0cd

(0)

on August 21, 2013
at 12:16 AM

It's definitely the first one. Thanks for the detailed recipe!! Any idea if its a fast or slow carb?

742ff8ba4ff55e84593ede14ac1c3cab

(3536)

on August 20, 2013
at 10:46 PM

I would love to make true yam a staple but I can't find it anywhere. No ethnic stores around my area carry it, and I can't find it online either.

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