Pounded Yam
Pounded yam is a staple in Nigerian cuisine, prepared by boiling yam chunks until soft and then pounding them to a stretchy, dough-like consistency. It pairs deliciously with a variety of Nigerian soups and stews, making it a versatile and beloved dish.
- Preparation Time: 30 minutes
- Cooking Time: 1 hour
Ingredients
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Yam
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Water
Instructions
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Peel the yam and cut it into small chunks or discs.
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Rinse the yam pieces thoroughly in cold water to remove any dirt.
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Add enough water to cover the yam chunks in a pot.
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Boil the yam until it becomes soft and easily breaks apart with a fork. This usually takes about 15-20 minutes, but the time may vary depending on the size of the yam pieces.
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Drain the boiled yam and transfer it to a mortar or a yam pounding machine.
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If using a mortar and pestle, pound by lifting the pestle and then forcefully bringing it down onto the yam repeatedly until it reaches the desired consistency.
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If using a yam pounding machine, follow the machine's instructions until the yam is well pounded.
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Once the pounded yam has a smooth and stretchy texture, it's ready to serve.
Notes
Pounded yam is often served with various Nigerian soups or stews, such as egusi soup, vegetable soup, or okra soup. Enjoy your meal!
