Yam

WITH BROWNISH skin and viscous, delicate, white pulp, it is called inhame in the Northeast of Brazil. In História da alimentação no Brasil (History of Food in Brazil), anthropologist Câmara Cascudo explains that the confusion in Brazil involving the names for cassava, manioc, yam and taro began with a letter written by Pero Vaz de Caminha to the King of Portugal. But he also informs us that taro (Colocasia esculenta) is likely from Asia, and yams are native to Brazil. High in starch, the tuber renders a good mash, and can be added to soups, breads and fritters. At breakfast, it is served boiled, with butter.