The starchy tuber of a perennial, herbaceous vine, cultivated in Africa, Asia, Latin America and Oceania. The tuber can grow up to 1.5m in length, has a rough, brown or pink skin that is peeled, and a starchy 'meat' that ranges in colour from white to pink. It can be barbecued, roasted, fried, grilled, boiled or smoked. In the United States and Canada it is often confused with the sweet potato, but they are not related.
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[12]Links
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[5] https://www.gourmed.net/en/user
[6] https://www.gourmed.net/en/glossary/xinotiri
[7] https://www.gourmed.net/en/glossary/yufka
[8] https://www.gourmed.net/en/recipes/chicken-simmered-artichokes-and-tomatoes-egg-lemon-sauce-avgolemono
[9] https://www.gourmed.net/en/recipes/all/red-mullet-tomatoes
[10] https://www.gourmed.net/en/recipes/croatian-salted-pork-and-sauerkraut-soup-vipava
[11] https://www.gourmed.net/en/recipes/cooking-basics/sweet-pastry
[12] https://www.gourmed.net/en/recipes/all/easter-loaves
