Millions rely on boiled yam as a staple/street food. People in Benin, Côte d’Ivoire, Ghana and Nigeria average an annual intake of at least 100kg per capita. To evaluate Yam variety cooking performance the yams are peeled, washed, and cut transversely into 1‒2 cm (0.4‒0.8 inches) slices. These are boiled or steamed until soft, and often seasoned with salt. Processor peeling productivity averages 37 kg/hour. The water to yam ratio of steamed yam (~1.5)  is threefold that of boiled yam (0.5). Steaming (30+ minutes) takes longer than boiling (21 minutes). It is more commonly consumed with vegetables and sauce with fish or meat.