1.0Slow Food Foundationhttps://www.fondazioneslowfood.com/en/Slow Food Foundationhttps://www.fondazioneslowfood.com/en/rich600338<blockquote class="wp-embedded-content" data-secret="rfzaxiTGLP"><a href="https://www.fondazioneslowfood.com/en/slow-food-presidia/climbing-yam/">Bukunja Climbing Yams</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://www.fondazioneslowfood.com/en/slow-food-presidia/climbing-yam/embed/#?secret=rfzaxiTGLP" width="600" height="338" title="“Bukunja Climbing Yams” — Slow Food Foundation" data-secret="rfzaxiTGLP" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script> /*! This file is auto-generated */ !function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document); //# sourceURL=https://www.fondazioneslowfood.com/wp-includes/js/wp-embed.min.js </script> https://www.fondazioneslowfood.com/wp-content/uploads/2016/10/igname_balugu_uganda_presidioslowfood.jpg690230Climbing yams have long been cultivated in Uganda. An important food resource during periods of drought, they can be stored for up to five months. Of the different kinds of yams, the best known are kyetutumula, ndaggu, and luyiki. A wild climbing yam called kaama grows in the forest. Climbing Yams are grown together with other vegetables like cabbages, pumpkins, beans (including the tiny local ntinamuti and nkolimbo varieties), matooke (a starchy cooking banana that is a staple food in Uganda), and other banana varieties. The yams can be sliced, steamed in banana leaves together with other vegetables and legumes, or ground into flour and cooked as a porridge. Rich in vitamins, potassium, manganese, and fiber, they are also used to cure skin rashes.Production areaLubongo village, Ngogwe municipality, Bukunja region, Buikwe District Presidium supported byIntesa Sanpaolo Fund for charitable, social and cultural donations