Method of Preparation
- Remove up to 1.5 cm from the ends as they may be stiff (fibrous). Cut the yam into slices, approximately 1.5 cm wide, remove the peel and place them in a sauce pan with plenty of water and salt to taste.
- Let it cook for about 20 minutes (or until it is soft) and is ready for consumption. It can be served with olive oil, butter or other garnish of your preference.
- Serve the Anauá yam in the water in which it was cooked so that it stays soft.
Unlike other tubers the Anauá yam is very hydrophilic, when stored without water, it quickly becomes dry. Cooked yams that were not consumed can be stored for a day or two in the refrigerator, submerged in fresh water to maintain their consistency.
Anauá yam don’t need to be necessarily consumed all at once. You can prepare only the desired amount and store the rest out of the refrigerator. The raw yam should be stored in a dry, ventilated place at a temperature above 14 ° C, by doing this the ANAUA yam can last for several days.