RECIPE: The magic of pounded yam
A staple in many West African homes, pounded yam, is often paired with egusi, okra soup or stew vegetables. It can be made from scratch or made using pounded yam flour.
Below is how to make pounded yam from scratch.
Yam: It has a dark brown rough skin with off-white flesh. They can be boiled, roasted,or fried. The best place to find true yams will be the ethnic market or on our online store Shop Naija.
Water – water is the second ingredient and this is needed to boil the yam until it becomes fork-tender.
Peel the yam and cut it into small cubes.
Rinse about once or twice till you get clear water.
Boil until the Yam becomes fork-tender.
Pound or blend into a dough-like consistency until it’s completely smooth with no yam chunks left. You can pound it using a large mortar and pestle.
The amount of water you will need to boil the yam will vary depending how dry the yam is.
Making pounded yam from flour
2 cups of water
Bring 2 cups of water to a boil on a stove top.
Whilst still on the stove top add the yam powder and mix it together using a wooden spoon.
The pounded yam is ready when it smoothens and thickens into a dough.
The process can take about five minutes to make.