Fresh Yam 20kg Box Case

Fresh Yam 20kg Box Case – What It Is

Fresh Yam (20kg Box Case) is a premium-quality, starchy root vegetable widely enjoyed across Africa, the Caribbean, and parts of Asia. Yams are known for their firm texture, rich flavour, versatility, and exceptional nutritional benefits. This bulk 20kg case is ideal for families, restaurants, African/Caribbean takeaways, caterers, and retailers looking for consistent, high-grade produce sourced fresh by 4Way Foods.

Culinary Use

Fresh yam is an essential ingredient in global cuisines, especially:

• African cuisine: Pounded yam, yam porridge, boiled yam, fried yam, yam with eggs.

• Caribbean cuisine: Roasted yam, yam with saltfish, stews, soups.

• UK kitchens: A versatile substitute for potatoes in many dishes.

It can be:

• Boiled

• Fried

• Oven roasted

• Grilled

• Mashed

• Used in stews and soups

Nutritional Value (Per 100g)

Ingredients

100% Fresh Yam (Whole Root Vegetable).

Allergy Advice

Naturally free from allergens.
Wash and peel thoroughly before cooking.

Lifestyle and Dietary Information

• Suitable for vegetarians and vegans

• High-fibre

• Naturally gluten-free

• Ideal for energy-rich diets

• Low-fat food

• Suitable for African/Caribbean diets & traditional dishes

Serving Suggestions and Meal Ideas

• Boiled Yam with Egg Sauce (Nigeria/Ghana)

• Fried Yam Chips with Spicy Pepper Sauce

• Pounded Yam with Egusi, Efo Riro, or Ogbono Soup

• Caribbean-Style Stewed Yam with Coconut Milk

• Yam & Saltfish Breakfast

• Oven-Roasted Yam with Herbs

Cultural Significance

Fresh yam is deeply rooted in African and Caribbean traditions:

• Symbol of harvest, prosperity, and celebration

• Used in festivals such as the New Yam Festival (Igbo culture)

• Essential in Ghanaian, Nigerian, Jamaican, and Dominican cuisines

• A staple comfort food in many households

Its versatility and cultural importance make it one of the most respected staple foods in African heritage.

Storage Tips

• Store in a cool, dry place

• Keep away from moisture to avoid mould

• Do not refrigerate

• Use within 2–4 weeks

Packaging and Recycling

• Packaging: Sturdy wholesale cardboard box

• Recycling: Box widely recyclable

Product Specifications

• Weight: 20kg

• Type: Fresh premium yam

• Grade: Export quality

• Country of Origin: Ghana / Nigeria (seasonal)

3 RECIPES USING FRESH YAM (20KG BOX CASE)

1. Nigerian Yam Porridge (Asaro)

A comforting, savoury yam dish cooked in a rich pepper sauce.

Ingredients

• 1.5–2 kg fresh yam (peeled & cubed)

• 3 medium tomatoes

• 2 red bell peppers

• 2 scotch bonnet peppers (adjust to taste)

• 1 large onion

• 2 tablespoons palm oil

• 1 tablespoon vegetable oil

• 1 tsp ground crayfish (optional but authentic)

• 1 stock cube (Maggi or similar)

• Salt (to taste)

• 1 tsp smoked paprika (optional)

• Handful of spinach or scent leaves

• Water (as needed)

Preparation Method

1. Prepare the yam: Peel the yam, cut into cubes, rinse and soak in salted water to prevent browning.

2. Blend the base: Blend tomatoes, bell peppers, scotch bonnet, and half the onion into a smooth paste.

3. Start cooking: Add yam cubes to a pot and pour in the pepper blend. Add enough water to slightly cover the yam.

4. Season: Add palm oil, crushed stock cube, salt, paprika, and crayfish. Stir gently.

5. Simmer: Cover and cook on medium heat for 20–25 minutes until yam becomes soft.

6. Mash lightly: Using a wooden spoon, mash some of the yam pieces to thicken the porridge while leaving some chunks whole.

7. Add greens: Stir in chopped spinach or scent leaves and simmer for 3–5 minutes.

8. Serve: Enjoy warm with fried fish, boiled eggs, beef stew, or on its own.

2. Fried Yam & Pepper Sauce (Dundun + Ata Dindin)

Crispy golden yam paired with a rich, spicy pepper sauce.

Ingredients

For the Fried Yam:

• 1–1.5 kg fresh yam

• Salt (to taste)

• Vegetable oil for frying

For the Pepper Sauce:

• 4 ripe red peppers

• 2 scotch bonnets

• 2 tomatoes

• 1 medium onion

• 1 tsp ground crayfish

• ½ tsp curry powder

• ½ tsp thyme

• Maggi/stock cube

• Salt (to taste)

• ¼ cup vegetable oil

• Optional: fried fish, boiled eggs, grilled chicken

Preparation Method

Fried Yam

1. Peel and slice yam into long strips or thick wedges.

2. Rinse and soak in salted water for 10 minutes.

3. Drain completely.

4. Heat oil and fry yam on medium heat until golden brown and crispy.

5. Drain onto kitchen paper and keep warm.

Pepper Sauce

1. Blend red peppers, tomatoes, scotch bonnet, and half the onion into a coarse mixture.

2. Heat oil in a pan; add chopped onions and sauté until fragrant.

3. Pour in blended pepper mix and reduce heat.

4. Add stock cube, salt, crayfish, curry, and thyme.

5. Fry slowly for 15–20 minutes until the sauce thickens and oil rises to the top.

6. Serve hot with fried yam and your choice of protein.

3. Boiled Yam with Garden Egg Sauce

A classic, healthy, and flavour-rich dish perfect for breakfast, brunch, or dinner.

Ingredients

For the Boiled Yam:

• 1–1.5 kg yam (peeled & cut into thick discs)

• Salt (to taste)

• Water

For the Garden Egg Sauce:

• 8–10 garden eggs (African eggplants)

• 2 medium tomatoes

• 2 scotch bonnets

• 1 onion

• 1 cup palm oil (or mix with vegetable oil)

• 1 stock cube

• Crushed crayfish (1 tbsp)

• Smoked dried fish or boiled eggs (optional)

• Salt (to taste)

Preparation Method

Boiled Yam

1. Add peeled yam pieces to a pot, cover with water, add salt, and cook until tender (about 15–20 minutes).

2. Drain and keep warm.

Garden Egg Sauce

1. Wash and boil garden eggs for 10 minutes until soft.

2. Peel off the skin (optional) and mash with a fork.

3. Blend tomatoes, scotch bonnets, and half the onion into a coarse paste.

4. Heat palm oil in a pan; add chopped onions and fry until translucent.

5. Add mashed garden eggs and fry lightly for 5 minutes.

6. Add the pepper mix, stock cube, salt, and crayfish.

7. Stir continuously and cook until oil separates from the sauce.

8. Add smoked fish if desired and simmer for 3 minutes.

9. Serve alongside boiled yam.

FAQ

1. Does this yam come peeled?
   No, it is whole unpeeled fresh yam.

2. How long does yam last?
   2–4 weeks when stored dry and cool.

3. Can yam be frozen?
   Yes—peel, cut, parboil and freeze.

4. Is this suitable for pounded yam?
   Yes; firm, starchy yams are ideal.

5. Is the 20kg box for home use?
   Yes, popular with families and wholesalers.

4Way Foods Product & Store Information

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