The springs of Anaga

The yam(Colocasia esculenta) is a tuber known outside the Canary Islands as taro or aro. Its cultivation is widespread in West Africa, America and Asia, in areas where water is abundant. In the islands, yam is currently cultivated in La Palma, La Gomera and in parts of Tenerife such as the Macizo de Anaga.

It is a food rich in carbohydrates, proteins, vitamins and minerals. In addition, it has a low glycemic index and a high starch content. At first glance, its appearance resembles the sweet potato, but its skin is more irregular and harder, being more complicated to peel.

The yam has the advantage of not needing much care compared to other crops such as banana, tomato or potato. On the downside, it has a long growing cycle (which lasts about three years!) and a significant need for water supply. Particularities for which it is even more appreciated when the production process is completed and we can consume it.

The exact moment of the introduction of yams in the Canary Islands is unknown, although it is dated in the first years after the Conquest. The biologist, historian and writer José de Viera y Clavijo already recorded in his writings the existence of this tuber and its consumption by the locals, which was part of the fundamental sustenance of the families of the 18th century.

Its cultivation is handmade and its knowledge is transmitted from generation to generation. The traditional preparation consists of a curious cooking process, which begins by placing the yams on heather -so that they do not burn- in large containers and putting them on the fire, of course, wood, throughout the day; twenty-four hours of vigilance so that the water is not consumed by adding more hot water little by little until the night arrives and they are left to rest until the next day.

Although it can be added raw to the stew, the yam in the Canary Islands is generally prepared stewed. It is served with mojo to accompany the main dish, either meat or fish. And sweet lovers can also enjoy it as a dessert by adding honey, sugar and/or cinnamon.

In Anaga, the cultivated land used for the ñameras – tuber plant – is called manantial. And it is during the Christmas or Carnival holidays, when it is easier to find this product in local markets, to enjoy a delicious and particular snack from the springs of the Anaga Massif.