Inhame: Azores Taro Root

"Not a potato. Stop calling it a potato."

If there’s one thing tourists consistently get wrong, it’s this.

They see inhame and go, “Oh, nice potato.”

No. It’s not a potato. Not even close.

Inhame is a true yam, from the Dioscorea family. Different plant. Different texture. Different taste. And here in the Azores, we grow a lot of it.

Most people visiting have never seen it before. I don’t blame them. True yams aren’t exactly common across Europe. But here? It’s normal. It’s everywhere.

São Miguel is famous for its inhame, especially the ones from Furnas. They love humidity. Constant moisture. Volcanic soil helps too. The north of the island grows them as well. And of course, like everything else in the Azores, everyone argues about whose inhame is better.

Texture-wise, it’s denser than a potato. Slightly earthy. A bit sticky when cooked. It’s amazing boiled, sliced, or served next to fried fish or moray eel. Simple food. Proper food.

And yes, I love it.

Nutritional Facts (Because Why Not)

Inhame is actually pretty solid nutritionally:

• Good source of complex carbohydrates

• High in fiber

• Contains vitamin C

• Rich in potassium

• Low in fat

• Naturally gluten-free

It gives energy without feeling heavy. It’s filling but not greasy. Which explains why it became such an important staple crop here.