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White Guinea Yams are long tubers, sometimes weighing up to 4 pounds (2 kg.) The yams take 8 months to be ready to harvest.

They have brown skin that is like bark, sometimes covered in fine hairy fibres. Inside, the flesh is white and mealy, and moister and softer than it is in Yellow Yams.

This is the most popular variety of yam in the West Indies.

Cooking Tips
When cooked, tastes like a floury potato.

History
Originated in West Africa. Brought to West Indies in the 1500s with the slave trade.

Language Notes
Name, a synonym, is pronounced "nah - may"

Also called:

Other entries for: Yams

White Guinea Yam, Yamaimo, Yams, Yellow Guinea Yam

Other entries for:

Root Vegetables
Añú, Beet, Carrots, Cassava, Celery Root, Crosne, Garlic, Horseradish, Jerusalem Artichokes, Jicama, Konjac Root, Malanga, Oca, Onions, Parsnips, Potatoes, Prairie Turnip, Radishes, Rutabaga, Salsify, Scorzonera, Sea Holly, Swede, Sweet Potatoes, Taro, Turnips, Water Chestnuts, Yacon, Yamagoboo

Other entries for:

Vegetables
Agave, Artichokes, Asparagus, Brassica Family, Canned Vegetables, Cardoons, Celery, Corn, Cucumbers, Eggplant, Frozen Vegetables, Gourds, Horseradish Tree, Leafy Vegetables, Lotus, Mixed Vegetables, Mushrooms, Pak Wan, Peas, Peppers, Sago Palm, Seaweed, Spinach, Sprouts, Squash, Tomatoes, Viscous Vegetables