Yams are edible stem tubers that grow in tropical regions of Africa and Asia. They have dry, starchy flesh and can be stored in humid environments without fear of spoilage, making them an excellent staple food in the tropical climates where they are grown. Yams have a fibrous texture and tend to be dryer than sweet potatoes. They come in various shapes and sizes, from round to cylindrical, and the flesh can range from white to purple, yellow, or pink. Yams have an earthy, neutral taste and can be mildly sweet but mostly take on the flavor of the seasonings used in the dish. Yams must be cooked before eating because they are toxic when eaten raw, and the leaves and stems are also poisonous and must be removed. Yams are extremely versatile, and the flesh can be fried, roasted, or boiled. In West Africa, boiled yams are mashed or pounded into a paste to be added to soups. Raw yam slices are left out in the sun to dry and then ground into powder. The yam powder is added to various dishes.