Hawaii Ufi
Hawaii ufi is a yam variety grown and cultivated in the Kingdom of Tonga that belongs to the Dioscorea alata species. It is also known as white yam or water yam. Among the varieties of this yam type are hawaii lo’a and hawaii mangamanga, the latter of which is characterized by short branching tubers with a good quality flavor.
This type of yam is grown and cultivated on the Tongan islands of ‘Eua, Ha’apai, Vava’u, and Niaugo’ou.
SWEET POTATO
Pampacorral Sweet Potatoes
Pampacorral sweet potatoes are produced in the Quechua, Suni, and Puno regions in the province of Calca in the region of Cusco in Peru. The potatoes are farmed across the Andes and symbolize the gastronomy and the agriculture of local people. READ MORE
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Kahokaho Ufi
One of the most highly-prized crops in the Kingdom of Tonga, the kahokaho ufi is a yam variety of the Dioscorea alata L. species. This yam is a long yam variety that yields long and slender white-fleshed tubers which are renowned for their unique flavor. READ MORE
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Taputini
This variety of New Zealand kumara (sweet potatoes) is characterized by its elongated cream-colored tuber and dark green deeply lobed leaves. It is traditionally grown in the cooler areas of the country and belongs to the pre-European species of kumara that have been used in Maori cuisine for centuries. Taputini is mainly sliced or diced and roasted or mashed and can be incorporated into other dishes or served on the side.
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Ufi Lei
Ufi lei is a variety of Tongan yam that belongs to the Dioscorea esculenta species of the Dioscoreaceae family. Commonly known as sweet yam or lesser yam, ufi lei is a short type of yam that is typically planted during the third traditional planting of yams called the tokamui planting season, which starts in October and lasts till December.
Oval, spindle-shaped, or cylindrical, the yam’s tuber is typically defined by a thin, smooth or spiny, brownish skin that encloses the starchy white or yellow flesh. Different ufi lei varieties are cultivated on the islands of Niuatoputapu, Niuafo’ou, Vava’u, and Ha’apai, while some of them are under threat of going extinct.
The ‘ufilei fie’ufi hina and the ‘ufilei fie’ufi kula varieties are known for yielding long tubers, while very large tubers define the 'ufilei vai. Other varieties include the ‘ufilei tonga, which has hairy tubers, and the ‘ufilei kauhola, which has either white or purple flesh.
Rekamaroa
Rekamaroa is one of the pre-European species of kumara (sweet potatoes) that have been used in Maori cuisine for centuries. It is characterized by its medium-sized tuber with a creamy flesh and skin with lighter green, almost yellowish leaves.
Like other kumara varieties, rekamaroa is roasted or mashed and can be incorporated into other dishes or served on the side.
Huti Huti
This variety of New Zealand kumara (sweet potatoes) is characterized by its white-colored skin and flesh. It is usually large, bent, and twisted and can grow up to 60 cm in size. Huti huti is one of four pre-European species of kumara, and it has been used in Maori cuisine for centuries.
It is usually sliced or diced and can be served as a side dish, but is also commonly incorporated into various dishes such as casseroles or fritters.
Jewel Yam
Jewel Yam is an orange-fleshed sweet potato that was created in the mid-20th century in the United States. These large potatoes are usually cylindrical with copper-colored skin and tapered ends, while their flesh is bright orange, firm, and moist.
In cooking, they can be baked, roasted, cooked, or fried, but they are also commonly mashed or used in casseroles, soups, or even desserts. They remain bright orange after they are cooked, while their flavor is sweet and usually subtly earthy.
Lixian Ma Shan Yao
Lixian Ma Shan Yao are yam tubers, dried yam strips and chips of the "Dioscorea batatas Decne" species, produced in the Li County region, Hebei Province in China. Yams are cultivated in a traditional manner and techniques, where the sandy and loamy soil favourably influence the growing process.
Dried yam strips are made from fresh yams that are peeled, sliced and then air-dried or dehydrated in a special dryer, developing a crisp taste and a uniform size. Fresh yams come in three varieties - Bangyao, Ziyao and Xiaobaizui, variable in length and taste.
Bangyao has a mildly sweet, flavourful and lingering taste after cooking while Xiaobaizui and Ziyao are sweeter in taste with a soft, fibrous flesh.
Batata Doce de Aljezur
Sweet potato cultivation in Portugal has a long tradition. This particular variety came about in the region of Aljezur, where sweet potatoes have been raised for centuries. The soil of the Aljezur region is sandy, and the oceanic climate and the proximity of the river Mira contribute to the quality of the local sweet potato.
The pear-shaped Aljezur potato has purple or yellow-brown skin and bright yellow flesh. Its sweet flavor is reminiscent of chestnuts, and its texture is quite smooth. It is used in a wide range of recipes and products from soups and salads to traditional cakes and sweets.