Pounded Yam

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).

Pounded Yam

Pounded yam, a classic Nigerian dish, is a smooth and stretchy dough made from boiled yams. It holds an esteemed place in Nigerian cuisine, particularly among the Yoruba people, and is often served during special occasions, family gatherings, and cultural events. Pounded yam’s rich texture and unique preparation methods make it a beloved food that showcases the versatility and culinary heritage of Nigeria.

If you are new to this food, I’ll explain. Pounded is quite similar to mashed potatoes but it has a 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 or cassava flour, Eba, Amala, and more.

Pounded Yam and Egusi soup

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.

Ingredients needed for making pounded Yam

Yam, the primary ingredient in pounded yam, is a staple food across West Africa.  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. You can read more about the true yam to learn more.

Water – water is the second ingredient, and this is needed to boil the yam until it becomes fork-tender.

 

Preparing pounded yam involves a two-step process: boiling and pounding.

First, the yams are peeled, washed, and cut into even-sized chunks. They are then boiled in water until they become tender and easily pierced with a fork. Once cooked, the yams are drained and transferred to a mortar.

The pounding process, which gives the dish its name and distinctive texture, is traditionally done using a pestle and a wooden mortar. The cooked yams are pounded until they transform into a smooth, elastic dough. This requires considerable strength and technique, as the yams must be continuously turned and pounded to achieve the desired consistency. In modern times, food processors and yam-pounding machines have made the process more accessible and less labor-intensive.

Pounded yam’s significance in Nigerian culture extends beyond its culinary attributes. It is often prepared for important events, such as weddings, naming ceremonies, and religious celebrations.

How to make pounded Yam

To make Pounded Yam, all you need is Puna yam and water.

• 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.

What to serve with pounded yam

Pounded yam is typically served with a variety of Nigerian soups and stews such as:

• Egusi soup
• Stewed Spinach
• Okra soup 
• Jute leaves soup – ewedu
• Ogbono soup

To eat pounded yam, simply cut bite size piece, shape it into a ball using their fingers, and use it to scoop up bites of the accompanying soup. So good!

Notes:

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.

**Pounded Yam is best enjoyed while it’s still hot and fresh.

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