• 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!