Yam and vegetable source - Easy to do and Very moist even after warming up leftovers the next day!. Today I am sharing this Yam and vegetable source! A quick and easy dinner that is ready in under 25 minutes! Yam is the common name for some plant species in the genus Dioscorea (family Dioscoreaceae) that form edible tubers. Yams are perennial herbaceous vines cultivated for the consumption of their starchy tubers in many temperate and tropical regions, especially in Africa, South America and the Caribbean. Thanks for always supporting my channel. Please subscribe, comment, share, like and also press the notification button as to be notified when i upload video. Yams are one of the highest vegetable sources of carbohydrate and energy (kilojoules).
Their yellow orange coloured flesh indicates the presence.
They're often mistaken for sweet potatoes.
However, yams are less sweet and more starchy.
You can cook Yam and vegetable source with 9 Ingredients and 5 steps. See the following guide!
Ingredients for Yam and vegetable source:
- Yam.
- Cabbage.
- Carrot.
- Red bell Pepper.
- Bonnet.
- Onion.
- Hot pepper.
- Seasonings.
- Garlic.
The color of the vegetable varies from yellow to purple and also ivory. Yams are well-known for their potential health benefits. In this article we have listed the nutritional benefits of eating yams and also the side effects. Yams are among the most flavorsome vegetables you can eat.
Step by step how to cook Yam and vegetable source:
- Peel and cut the yam tuber into 1 inch cylindrical discs. Make several cuts across the discs to get large chips. Wash the yam chips and place in a bowl..
- Place the pot on fire add moderate amount of water and distribute some salt. And boil the yam..
- Boil the green beans and peas. Place pot on fire add onions and garlic to the oil and saute.
- Add crushed scotch bonnet,red bell peppers and tomatoes, cabbage, carrot and, add the seasonings to taste.
- Plate up your boiled yam and vegetable sauce. ENJOY.
As root vegetables that have been around for ages, yams also have a long history of. In West and Central Africa the plants are intercropped with cereals and vegetables. Yam, like other root crops, is not a good source of essential amino acids. It is rich in phenylalanine and threonine but limiting in the sulphur. Yams are staple tuber vegetables of the west-African region known since ancient times.