2 cups yam flour
2 cups Water
Pounded yam is a popular African dish similar to mashed potatoes but heavier. Pounded Yam is very smooth and tasty. It is often eaten with vegetable soup. Yam, which is widely available, is boiled and pounded into a smooth mash. You’ll most likely find people eating pounded yam with Egusi, Banga, Ogbono or some other meal.
How to Make Pounded Yam:
- Peel the skins off the yams and slice them into about ½ inch thickness.
- Rinse and place the yams in a pot and add enough water to the level of the Yam. Rinse about once or twice till you get clear water.
- Cover and cook the yams for about 30 minutes, checking every 10 minutes or thereabout until the yams are fork tender.
- Pound or blend into a dough-like consistency until it’s completely smooth with no yam chunks left.
- The amount of water you will need to boil the yam will vary depending on how dry the yam is. Fresh yams in the early season of the harvest will take less water while yams harvested in the later season will require more water.
- This also applies during the pounding, you will need more water for the dry yam and less water for the less dry yams.
- Serve with your favorite soup or stew