Lesson 6.13.4 YAM BEANS - FOOD VALUE

 

 

FOOD FOREST COURSE

AGRO-ECONOMY Lesson 6.13.4 

YAM BEANS - FOOD VALUE

  

Food value

The yam bean is also called poor man’s bean in Mexico but there is nothing poor about its nutritive value.  The starch is highly digestible and can be eaten raw or cooked.  The food value is well recognised by dieticians as a health food.  Yam bean is the fastest growing specialty vegetable on the US market.

When the yam bean is cooked it tends to retain its crispness hence the common name of Mexican water chestnut.  It is often used as a substitute.  The texture is also like that of an apple and the yam bean is also used as a prime ingredient of the tropical salad, Rujak.

The young pods are cooked and eaten by some people, but caution must be taken. 

The mature seed contains the poison rotenone.  This is used as an insecticide.  The seed are crushed into a powder and added to water.  I don’t have a recipe for this but maybe someone could experiment with it and report back to me.

The dried vines of the yam bean have been used to weave into fishing nets so perhaps there’s another possible use for the productive yam bean.

 

Jicama is commonly eaten raw as there are no toxins associated with the tuber.  It can also be lightly cooked after peeling and dicing or slicing. Sliced into sticks jicama is also used as a crudites dipped into raw chilli powder then dipped in lime juice.  Wouldn’t that give you a punch?  Generally, jicama is used in salads mixed with tropical fruits and coriander leaves.

 

In Mexico there are a great variety of tropical fruits made into many different salad combinations.  These are usually dusted with dried chilli powder and the cool cucumbers and crisp yam bean are excellent accompaniments for the heat that the chilli gives.

Text from the roots, Elisabeth Ferkonia (Aus.) PDC studied with Bill Mollison.




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