YAMS-Few farmers in Uganda devote resources to growing yams. Often the yams grow on their own in the wild or backyard.
Yams have a lot of dietary fibre, which helps to slow down the absorption of sugars thus controlling blood sugar levels.
Over 90% of global yam production takes place in West Africa, with Nigeria as the worldâ€™s leading producer. In West Africa, yams are not just food, they are a cultural, social, economic and religious product.
Though the demand for yams in the East African region is high, its production remains low. Most of the yam varieties that grow in Africa must be cooked to be safely eaten. Excessive skin contact with uncooked yam fluids can cause the skin to itch. If this occurs, a quick cold bath or application of red palm oil to the affected part will stop the itching.
Yams are usually boiled and eaten. The boiled yam can also be pounded with a traditional mortar and pestle to create a thick starchy paste known as Fufu in Nigeria. Another method is to sun dry the raw yam pieces. When dry, the pieces turn dark brown colour. This is then milled to create a brown powder which can be prepared with boiling water.