Pounded Yam

Source: Chef Lola’s Kitchen by Chef Lola

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).

Source: Chef Lola’s Kitchen by Chef Lola Shidonna Raven Garden and Cook

Pounded Yam

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.

Source: Chef Lola’s Kitchen by Chef Lola Shidonna Raven Garden and Cook

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 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.

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

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.

How to make pounded Yam

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

1. Peel the yam and cut it into small cubes.

2. Rinse about once or twice till you get a clear water.

3. Boil until the Yam becomes fork-tender.

4. Pound or blend into a dough-like consistency until it’s completely smooth with no yam chunks left.

What to serve with pounded yam

Here are some soups and stews that goes well with Pounded Yam:

1. Egusi soup

2. Stewed Spinach

3. Okra soup

4. Jute leaves soup – ewedu

5. Ogbono soup

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 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.

Pounded Yam

Pounded Yam is a staple in many 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). Prep Time: 15 minutesCook Time: 15 minutes Servings: 5 People Calories: 321kcal Author: Lola Osinkolu

Ingredients

1. 3 lb Yam

2. Water

US Customary – Metric

Instructions

1. Peel the skins off the yams and slice them into about ½ inch thickness.

2. Rinse and place the yams in a pot and add enough water to the level of the Yam.

3. Cover and cook the yams for about 30 minutes, checking every 10 minutes or thereabout until the yams are fork tender.

4. Put the boiled yams inside the food processor and blend, until it becomes smooth with a dough-like consistency.

5. Serve with your favorite soup or stew

Nutrition

Calories: 321kcal | Carbohydrates: 76g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 24mg | Potassium: 2221mg | Fiber: 11g | Sugar: 1g | Vitamin A: 375IU | Vitamin C: 46.5mg | Calcium: 46mg | Iron: 1.5mg

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Hi friends, so glad to have you here. My name is Lola, I’m a wife, a mom, and a classically trained home cook. Read More

What did you learn from this article? Did you make the yams yourself? Share it with us and Lola? Did you try any of the soup recipes with the pounded yam?

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