Yampi is a yam variety that is native to tropical Central American and the Caribbean. Unlike sweet potatoes, which are often called yams in the United States, the yam is toxic when eaten raw. The yampi, also known as cush-cush and napi, has starchy roots that are used like cassava root. Yampi roots contain a bitter, toxic substance called discorene that is destroyed during cooking. The white-fleshed yampi is wet and sticky when raw. When cooked, yampi is tender and sweet. Boiled yams, a recipe that uses yampi, is a traditional Jamaican dish.
Step 1
Rub oil on your hands or wear gloves to handle the yampi, which can cause skin irritation and itching if handled raw.
Step 2
Peel two or three yampi, removing about 1/4 inch of skin from each, and cut them into large chunks. Rinse the peeled yampi in cold water.
Step 3
Bring a large pot of water to boil and put the yampi in the boiling water. The water should cover the yampi by about 2 inches.
Step 4
Boil the yampi for about 35 minutes, or until the chunks are tender. Drain the yampi and transfer it to a serving dish.
Tips and Warnings
- Jamaicans sometimes add a dash of salt or a small piece of salt fish, also known as cod fish, to boil with the yampi. In the United States, the word "yam" most often refers to sweet potatoes, which have an orange-colored flesh that is sweet and moist. Very few true yams are grown in the United States. Americans refer to actual yams, such as yampi, as "tropical yams."
Things You'll Need
- Oil
- Gloves, optional
- 2 to 3 yampi
- Knife
- Large pot
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