This root crop is becoming more common in cities around Britain, especially available from Asian (or “ethnic”) shops. Often the shopkeeper will cut a piece for you rather than insist that you buy a whole yam (which could be 10-12 inches long and about 4-5 inches in diameter at its widest).
Note: the yams I refer to here are the white-fleshed food with a rough black/dark skin — not the yellowish/orangish purple skinned tuber that is known as “yams” in America
A piece about 500gm long (about 4-5 inches long) will be more than enough for two people if it’s eaten with a meat/veg dish.
Peel your piece of yam with a knife or a sturdy potato peeler. Cut the yam into discs about an inch thick, then cut the discs into half-discs. Wash thoroughly in a couple of changes of water.
Boil gently for about 8 to10 minutes in a pot of salted water … or you can steam the pieces. You’ll have to keep a close eye on the cooking … if overcooked the yam goes mushy. Not good unless you want yam mash — which some people have made and used in place of potato mash. The yam is ready when it is soft enough to be pierced through with a skewer — but is still firm enough to stay in one piece.
Yam is usually eaten as part of a meal that might include meat, fish or vegetables. See Fish in lolo
Leftovers tip: Slice the leftover yam into pieces not more than half an inch thick and fry them for a few minutes in a little bit oil. Drain them on some kitchen roll lining a bowl, sprinkle some salt on them, and you have a tasty accompaniment for your football beer