Pounded Yam
A smooth, dough-like yam dish.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Instructions
- 1
Prep the Yam: Peel the yam, taking care to remove all the rough skin. Cut the peeled yam into thick, even discs and rinse thoroughly.
- 2
Boil: Place the yam slices in a deep pot and cover with water. Boil over medium-high heat for 15-20 minutes, or until the yam is very soft and easily pierced with a fork.
- 3
First Pound: Transfer the hot yam chunks immediately into a traditional mortar (or a stand mixer with a dough hook). Begin pounding or mixing while the yam is still steaming hot.
- 4
Smooth and Stretch: Pound rhythmically until all lumps disappear and the yam transforms into a smooth, stretchy, elastic dough. If it's too stiff, add a splash of the hot yam water and pound until the texture is perfect.
- 5
Serve: Mold the pounded yam into a smooth dome and serve immediately alongside a rich soup like Egusi or Efo Riro.
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