Jamaican Yellow Yam 40 lb

Description

Jamaican Yellow Yam 40 lb is a bulk case of fresh yellow yam tubers, a staple Caribbean root vegetable prized for its dense, starchy texture and slightly sweet, earthy flavor. This 40 lb carton is ideal for restaurants, food trucks, groceries, and large households preparing traditional Jamaican and Caribbean dishes.

Yellow yam is commonly boiled, steamed, roasted, or stewed and served alongside fish, meats, callaloo, and other ground provisions.

Key Features & Benefits

• Approx. 40 lb case of fresh Jamaican yellow yam tubers.
• Dense, starchy root with firm texture that holds up well to boiling and stewing.
• Traditional Caribbean “ground provision” served with stews, soups, and breakfast platters.
• Suitable for boiling, roasting, stewing, and mashing.
• Good source of complex carbohydrates, fiber, and potassium.

Ingredients

Yellow yam tubers (Dioscorea cayenensis).

Nutrition Facts

Approximate values per 100 g cooked yellow yam (boiled, without salt).

How to Use

Using a sharp knife, cut off the ends of the yam and slice into thick rounds or large chunks. Carefully peel the thick, rough skin and any discolored outer layer, then rinse the pieces in water to remove surface starch.

Boil in lightly salted water for about 25–30 minutes until fork-tender, then drain and serve hot with fish, stews, callaloo, ackee and saltfish, or other dishes. Yellow yam can also be added to soups and stews or roasted in the oven until golden.

• To reduce browning, place peeled pieces directly into water before cooking.
• Do not overcook; yam should be tender but not falling apart.

Storage and Packaging

Packaged in a 40 lb cardboard carton or crate containing multiple whole yellow yam tubers.

Store in a cool, dry, well-ventilated area away from direct sunlight and moisture; do not refrigerate whole tubers for long-term storage, as this can affect texture.

Inspect regularly and use any damaged or sprouting tubers first to minimize waste.

Warnings & Precautions

• Always cook yellow yam thoroughly before eating; do not consume raw.
• Use care when peeling and cutting, as the tubers are firm and the skin is thick.
• Some individuals may notice mild skin irritation from sap; wearing gloves can help.

FAQs

What dishes use Jamaican yellow yam?

Yellow yam is commonly served boiled with ackee and saltfish, stews, soups, and “rounds” of other ground provisions like green banana, dasheen, and dumplings.

Is yellow yam the same as sweet potato?

No. Yellow yam is a true yam with a drier, starchier texture, while sweet potato is softer and sweeter with different skin and flesh.

How many servings are in a 40 lb case?

Depending on portion size, a 40 lb case can yield roughly 70–100 servings of cooked yellow yam as a side dish.