|tubers of yam|
very good and not so good yams almost at the same price, so that you pay so much for yams that you may end up giving away
|two different types of yam tubers|
Selecting yams used to be very easy for me, but, these days, yam sellers have perfected the act of mixing up the yams in such a way that you only get to discover the difference when you cook the yams.
In the first picture, the good yams are on the left. They remain white after cutting and all through the cooking. When pounded, the result is very good. They are elastic and the color of poundo is so inviting. These ones are more expensive. They are good for pounding, porridge, boiling and all. They never disappoint.
When peeling those ones, no part is thrown away because even the head is tiny and peel able.
|good yams right here, not so good left|
|water yam tubers, these look plump, the skin color is darker too.|
|water yams used for ekpang|
In some places, those good ones are called "Ada Onitsha," and it is only honest and sincere yam sellers who will give you the real white Ada Onitsha.
These traders have a way of asking whether you need yams for chewing or pounding. My dear, your answer makes no difference. What ever your response, they still sell to you what they have in stock. It is safer not to answer their questions, but to insist that you need white yams that do not change color.
Avoid yams with BIG ROUND HEADS. Those heads are very hard and do not cook sometimes. Their shape is somehow uneven, the big head makes the body seem slimmer.
A lot of good specie yams look even from head to bottom .