Pounded Yam
Pounded yam is a staple African side dish, particularly popular in Nigeria, among the Yoruba people. You’ll often find it in the form of a dense and starchy ball served along side dishes like Egusi soup, Nigerian fisherman’s soup, or Nigerian pepper soup, as well as various stews.
It’s made from boiled yams that are either pounded using a mortar and pestle the traditional way or blitzed in a food processor until it reaches a velvety smooth consistency.
Pounded yam isn’t just tasty but will satiate you for hours and it’s so easy to make, too!
Pounded Yam
Ingredients
- 2 lbs yams
- water
Instructions
- Begin by peeling the brown layer on the surface of the yams and wash them thoroughly. Chop the yams into chunks and place them in a pot. Add enough water until the yam pieces are almost completely covered.
- Place the pot over high heat and bring to a boil. Cook for about 30 minutes, until the yams become fork-tender. Reserve the cooking liquid as we might need it when pounding the yam.
Pounding the yam with a mortar and pestle:
- Once the yam has fully cooked you can transfer a few pieces at a time in a mortar and pestle and pound them to a paste, adding a little of the cooking liquid as necessary to get a smooth and soft consistency.
- For pounding, t's best to use yams that have been harvested at least 3 months before cooking. Freshly harvested yams are best processed in a blender.
Using a blender:
- Once the yam has softened, transfer the pieces to a food processor and blitz blend stirring with a spoon to make sure all lumps are broken down. Add cooking water as necessary to create a smooth dough-like paste. Fresh yams in the early season of the harvest will take less water while yams harvested in the later season will require more water.
- Shape the yam balls by scooping 2-3 spoonfuls into a plastic sheet and molding it into a ball.
- Serve with your favorite soup or stew and enjoy!
Notes
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