Name: Cameroonian Boiled Yams
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: Cameroonian
Ingredients: 2 lbs fresh true yams (about 1 kg), peeled; 1 1/2 tsp fine sea salt; 1 small yellow onion, peeled and quartered (optional); 1 bay leaf (optional); Cold water, to cover; Flaky sea salt, to taste; Soft unsalted butter or palm oil, for drizzling (optional); Freshly ground black pepper or Scotch bonnet, to taste

A staple across Cameroon, boiled yams are a humble yet essential side dish served alongside hearty stews, grilled fish, and pepper sauces. The white, slightly sweet flesh of true yams (not sweet potatoes) makes them a filling companion to richer main courses. Simple to prepare, this is everyday Cameroonian home cooking at its most fundamental.

Prep Time10 mins

Cook Time30 mins

Total Time40 mins

Servings4

Yield4 servings

Nutrition Facts

Per serving (estimated)

160 kcalCalories
0.5 gFat
0.1 gSaturated Fat
38 gCarbs
5 gFiber
1 gSugar
2 gProtein
590 mgSodium
670 mgPotassium
25 mgCalcium
0.5 mgIron
14 mgVitamin C
12 mcgVitamin A

Ingredients

For the Boiled Yams

2 lbs fresh true yams (about 1 kg), peeled
1 1/2 tsp fine sea salt
1 small yellow onion, peeled and quartered (optional)
1 bay leaf (optional)
Cold water, to cover

For Serving

Flaky sea salt, to taste
Soft unsalted butter or palm oil, for drizzling (optional)
Freshly ground black pepper or Scotch bonnet, to taste

Directions

Peel the yams with a sturdy vegetable peeler or sharp knife, removing all brown skin and any tough root ends. Rinse under cool running water and cut into 2-inch chunks of roughly even size so they cook at the same rate.
Place the yam chunks in a large heavy-bottomed pot. Add the quartered onion and bay leaf if using, then pour in cold water to cover the yams by about 1 inch. Stir in the 1 1/2 teaspoons of salt.
Set the pot over high heat and bring to a rolling boil. Once boiling, reduce the heat to medium-low to maintain a gentle, steady simmer; a hard boil can make the yams fall apart.
Skim any foam that rises to the surface during the first 5 minutes. Simmer uncovered for 20 to 30 minutes, checking at the 20-minute mark by piercing a chunk with a fork; the yams are done when the fork slides in easily with no resistance in the center.
Carefully drain the yams in a colander, shaking off excess water. Return them to the warm pot for 1 minute over very low heat to dry the surfaces slightly.
Discard the onion and bay leaf. Transfer the yams to a warmed serving bowl, drizzle with butter or palm oil if desired, and season with flaky salt and pepper. Serve hot alongside Ndolé, pepper stew, grilled fish, or any saucy Cameroonian main.

Cook’s Notes

True African yams (Dioscorea) have rough, bark-like skin and white flesh that stays firm when cooked; do not substitute with orange-fleshed sweet potatoes, which behave very differently in the pot.
Cut the chunks evenly so they finish at the same time; smaller pieces will turn to mush if left while larger ones finish cooking.
For extra flavor, boil the yams in a light vegetable or fish stock instead of plain salted water, particularly when serving them with a simple grilled protein.
Leftover boiled yams reheat well sliced and pan-fried in a little oil until golden and crisp on the edges, similar to a Cameroonian-style hash.
Store cooled leftovers in an airtight container in the refrigerator for up to 3 days; reheat with a splash of water in a covered pan to keep them from drying out.