|Better Farming Series 16 - Roots and Tubers (FAO - INADES, 1977, 58 p.)|
|The use of yams in food|
The fresh tubers are peeled, sliced, and dried in the sun.
Sometimes yams are steamed before being dried in the sun. And sometimes after a meal, the remains of foutou (mashed fresh yams) are carefully gathered up and made into little balls which are then dried in the sun.
Like cassava, the slices or yam and the balls of foutou can be kept for a long time once they have been well dried.
To make flour, the slices or the little balls are pounded in a mortar, or ground in a mill. The flour thus produced is used to make a dough.