Yam-Kanbar

The yam or cocoyam is the root of a vine that used to grow quite widely in Seychelles. Unfortunately, it has become quite rare, probably because it is not a very popular vegetable. These tubers come in many shapes and sizes. We have two varieties in Seychelles: the white and the purplish. The white yam, which is flourier, seems to be the most appreciated although they are both equally good.

The yam is mainly cooked in a daube or ladob, with coconut milk, sugar and grated nutmeg and vanilla bean. It can also be sliced very thin and fried to make chips.

In days gone by, Seychelles used to produce yam flour. The yam was grated, dried and ground and then sieved. The flour was used mainly to thicken the fish or meat daube or ladob and was a replacement for flour that was not easily available then. In fact, yam flour is making a comeback and its nutritive value is being highly promoted. When mixing with water, the mixing has to be done very vigorously as it tends to form lumps that do not break up that easily.

There is a yam, the Air Potato , known locally as Pomme Edward, that was once quite popular on the islands and is now almost forgotten. Air potato is much similar to the yam but grows on the vine. It is a round potato-like bulbils (aerial tubers) up to 13 cm in diameter.

Air Potato

It is formed on the stems at the leaf axils. When fully ripe it tends to fall off the vine. Air potatoes are rich source of carbohydrate, protein and calcium. It is also commonly known as air yam, bitter yam, cheeky yam and potato yam.

It was used as a replacement to potatoes and added to curries and stews and has a crunchy texture.

The name Kanbar may have originated from the Malagasy word ‘kambara’.