Yams

Some people think yams are plucked from treetops like oranges and mangoes.

Yams are cultivated worldwide, but mostly in West Africa, where over 90% of yams are harvested.

In a typical yam farm, the ground is first cleared and heaps are made as the first rains of the year start.

Sizable portions of good yams are planted in the heaps.

As the rains increase,  stems and leaves sprout from the decayed yam seeds in the heaps.

Weeds are cleared so that they will not be sharing the nutrients available in the soil with the yam seedlings. The tender twining stems with leaves are supported with sticks to enable them to climb to get adequate light and air for photosynthesis till the yam tubers mature in the soil.

Three major types of yam are white, yellow and water yam.

All types of yams are sold in open markets in the West African subregion while white and yellow yams are sold in many malls and African and Caribbean stores in the western world.

Yams can be cooked and eaten in various forms.

They can be boiled and eaten with fried eggs and or stew or any type of the desired sauce.

They can also be fried or pounded and eaten with assorted types of soup.

Yams are starchy. When digested they release energy to the body from calories.

Water yam is particularly good for those who have diabetes because it contains low sugar.

Yam production is a veritable source of income for the people in the Middle Belt of Nigeria in West Africa.