Pounded Yam Recipe
This traditional recipe finds its roots in Nigeria, where it is highly regarded as one of the best and most savored "swallow" dishes.
Equipment
- 2 pots
- mortar and pestle or food processor / blender
Ingredients
- yams or yam flour
- 2 cups water
Instructions
- In a pot, bring 2 cups of clean water to a rolling boil. Adjust the heat to maintain a steady boil.
- If you are using fresh yam, peel, wash and cut the yam into even-sized chunks. Place the yam chunks in a separate pot of boiling water and cook on medium heat until they become tender and easily pierced with a fork. Drain the excess water.
- If you are using yam flour, slowly add the flour to the 2 cups of boiling water while stirring with a wooden spoon. If you are using cooked yam chunks, blend the yam chunks in a food processor with a minimal amount of water until smooth and dough-like in consistency. Gradually add the yam mixture to the 2 cups of boiling water, stirring continuously.
- Keep stirring the mixture on medium heat until it thickens and forms a smooth, dough-like consistency. If necessary, add an extra 10ml of water gradually while mixing to achieve the desired consistency.
- The texture should be elastic and stretchy without any lumps. Continue stirring until you achieve this consistency.
- Turn off the heat and transfer your pounded yam to a plate.
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