Authentic Nigerian Pounded Yam (Iyan)
Fragrant grains expertly cooked with seasonal aromatics, fresh herbs, and rich stock for a satisfying, flavourful centerpiece.
Ingredients
- • 1kg white African yam (Pona or tuber yam), peeled and cut into thick discs
- • Water, for boiling
- • Poundo machine, yam pounder, or traditional wooden mortar and pestle
Preparation Steps
Place peeled white yam chunks in a large pot, cover with water, add a pinch of salt, and boil for 25-30 minutes until a fork slides through effortlessly.
Transfer boiling hot yam chunks immediately into a wooden mortar (or electric yam pounder).
Pound vigorously with the pestle while hot to crush lumps, adding 2-3 tablespoons of hot yam cooking water gradually to create elasticity and stretch.
Continue pounding in rhythmic motions until the yam transforms into a velvety, lump-free, pillow-soft dough that pulls cleanly from the mortar.
Shape into smooth round portions with wet hands or wrap in clingfilm; serve immediately piping hot with Egusi or Efo Riro soup.