Pounded Yam is a staple in many West African homes, but it is not usually eaten by itself, it is often paired with many delicious African soups, and stews like Egusi, okra soup, Jute leaves soup (Ewedu), or Stewed Spinach (Efo Riro).
If you are new to this to this food, I’ll explain. Pounded is quite similar to mashed potatoes but it has as more doughy consistency. It belongs to a group of food we refer to as swallow because of the way we eat it.
We cut out a morsel from the meal, then we form an indentation on it with the thumb. Then, we scoop some stew or soup over it and we eat it.
Often time it’s swallowed, but sometimes it requires a bit of chewing depending on the type of stew or soup you choose to pair it with. Other food in the swallow group includes fufu – made from cassava flour, Eba, Amala, and more.
In multiple world regions, other unrelated root crops are also referred to as Yam. For example, in the united states, the orange-fleshed sweet potatoes are often referred to as Yams, and in Japan, konjac corms are often referred to as yams. However, all these are totally different from what we use.
The type of Yam we use is commonly referred to as puna yam, true yam or African Yam. It has a dark brown rough skin with off-white flesh. They can be boiled, roasted or fried. If you live outside Africa like the united states. The best place to find true yams will be the ethnic market or online stores.
Growing up, we use what we call Mortar and Pestle to pound the Yam until it becomes smooth and doughy. This takes a lot of time, energy, and sweat but now, I’ve mastered the use of the hand mixer for making my pounded Yam, and this has made life a lot easier.
To make Pounded Yam, all you need is Puna yam and water. First, peel the Yam, cut it into small cubes, rinse and boil. Once the Yam becomes fork tender, you can now pound or blend into a dough-like consistency until it’s completely smooth with no yam chunks left.
Here are some soups and stews that goes well with Pounded Yam
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 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.
**Pounded Yam is best enjoyed while it’s still hot and fresh.
- 3 lb 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.
- Cover and cook the yams for about 30 minutes, checking every 10 minutes or thereabout until the yams are fork tender.
- Put the boiled yams inside the food processor and blend, until it becomes smooth with a dough-like consistency.
- Serve with your favorite soup or stew