Yams—How to Cook and Eat
p. 14 · Read in the full issue
Them
IN the December issue a correspondent, Mr. A.
J. Vogan, of Pymble, N.S.W., asked for infor mation regarding the cooking of yams. A reply has been received from Mr. A. H. Joubert, of the Tweed district, Northern New South Wales, who has cultivated and experimented with them.
“Yams can be fried, mashed, grated, boiled, or roasted,” he writes. “If boiled they require to simmer for a long period— most failures to cook yams properly are due to insufficient cooking. Each variety has a different flavour and texture, and takes a different time to cook. I find yams best roasted with a joint (beef or mutton), or baked in their skins and served with butter. They are better than baked or boiled potatoes, and taste quite good if eaten with butter or used as a salad.
“Some people have found the big Australian grown yam insipid; this is due to the acid volcanic soil, and, to a degree, the wet autumn weather.”