Pounded Yam
Pounded yam is a staple in many West African households, but it is rarely consumed alone. Instead, it is frequently served with African soups and stews such as Egusi, okra soup, jute leaf soup (Ewedu), and steamed spinach (Efo Riro). If this food is unfamiliar, I will explain it. Pounded yam is similar to mashed potatoes but has a more dough-like consistency. It belongs to a group of foods that we refer to as “swallows” because of how we consume them. We make a depression in a small portion of the food with our thumb. Then, we add stew or soup and consume the dish.
Usually, you can simply swallow it, but depending on the stew or soup you are eating it with, you may need to chew it slightly. The swallow group also includes fufu, which is made from cassava or cassava flour, eba, amala, etc.
Pounded yam and Egusi soup
In various regions of the world, the term “yam” is also applied to unrelated root crops. In the United States, sweet potatoes with orange flesh are commonly referred to as yams, whereas in Japan, konjac corms are commonly referred to as yams. All of these, however, differ significantly from what we use.
What You’ll Need to Make Pounded Yam
- Yam: People frequently refer to the variety of yam we use as “puna yam,” “true yam,” or “African yam.” It has rough, dark brown skin, and its flesh is off-white. They can be boiled, roasted, or fried. If you live outside of Africa, such as in the United States, the best places to find authentic yams are at ethnic markets or online. You can learn more about the true yam by reading about it.
- Water: The second ingredient is water, which is used to boil the yam until it is fork-tender.
As children, we used what we called a “mortar and pestle” to mash the yam until it was smooth and doughy. This requires a great deal of time, effort, and sweat, but I’ve learned to make pounded yam with a hand mixer, which has greatly simplified my life.
Recipe for Pounded Yam
- Just puna yam and water are required to make pounded yam.
- Peel the yam and cut it into small cubes.
- Repeat the process until the water is clear.
- The yam must be boiled until it can be cut with a fork.
- The yams must be pounded or blended until they are as smooth as dough and no yam chunks remain.
What to serve with pounded yam
These soups and stews pair well with pounded yam.
- Egusi soup
- Stewed spinach and okra soup
- Soup made of jute leaves (ewedu ogbono soup)
- Onugbu
- Oha etc
Note: Depending on how dry the yam is, a different amount of water will be required to boil it. Earlier-harvested yams will require less water, whereas later-harvested yams will require more water. This is also true when the yams are pounded. You will need more water for the extremely dry yams and less water for the less dry yams. The best time to consume mashed yam is while it is still hot and fresh.
