Ahipa, Ajipa, Andean yam bean
Pachyrhizus ahipa

Family: Fabaceae

What it is like

A perennial plant up to 50 cm high. It is small and non climbing. It develops swollen roots. The flesh is normally white but red kinds also occur.

There are 6 Pachyrrhizus species. The seed and green parts of the plant contain an insecticide (probably rotenone) and might be poisonous to people

Where it is found

A tropical plant. It grows best in a light well drained sandy soil. It cannot tolerate frost. It is day length neutral. It grows in the Andes between 1,500 and 3,000 m altitude. In Argentina it grows from sea level to 1,000 m above sea level.

Countries/locations it is found in

Andes, Argentina, Bolivia, Ecuador, Peru, South America (country/location of origin)

How it is used for food

The roots are eaten raw or cooked. It is usually lightly steamed. It can be fried. The young seed pods are cooked and eaten. (They must be well cooked)

It is a commercially cultivated vegetable.

Edible parts

Tubers, root, seeds, vegetable

How it is grown

Plants can be grown from seed. If seed are presoaked for 12 hours in warm water they germinate more easily. Seeds germinate in about 2 weeks. Plants can also be grown by dividing the roots. The thickened roots sprout and produce new plants. Cuttings will also grow. When plants are grown for their roots the flowers are removed.

It flowers in about 10 weeks and produces roots which can be harvested after about 5-6 months. The roots can weigh 1 kg

Its other names

Local names

Ajima, Ajipa, Feijao-macucu, Jicama, Xiquima

Synonyms

Dolichos ahipa (Wedd.); Pachyrrhizus ahipa;