They have brown skin that is like bark, sometimes covered in fine hairy fibres. Inside, the flesh is white and mealy, and moister and softer than it is in Yellow Yams.
This is the most popular variety of yam in the West Indies.
When cooked, tastes like a floury potato.
Originated in West Africa. Brought to West Indies in the 1500s with the slave trade.
Name, a synonym, is pronounced “nah – may”