Pounded Yam From Flour (Iyan Elubo)
A smooth, stretchy, and dough-like West African staple made from processed yam flour, typically served with savory soups.
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Ingredients
- 2 cups Yam Flour (Iyan Elubo)
- 4 cups Water
- 1/2 cup Boiling Water (Extra for texture adjustment)(optional)
- 1 teaspoon Butter or Margarine (For extra smoothness)(optional)
- 1/4 teaspoon Salt(optional)
- 1 teaspoon Vegetable Oil (To coat the spatula)(optional)
- 1 bowl Efo Riro (For serving)(optional)
- 1 bowl Egusi Soup (For serving)(optional)
Instructions
- 1
Pour 4 cups of water into a medium-sized heavy-bottomed pot and bring it to a rolling boil.
- 2
Once the water is boiling, reduce the heat to low to prevent the flour from clumping immediately.
- 3
Slowly add the yam flour into the boiling water while stirring vigorously with a wooden spatula (Orogun).
- 4
Continue to stir and mash the mixture against the sides of the pot to break up any lumps until a thick, smooth dough forms.
- 5
Add a small amount of hot water (about 1/4 cup) around the edges of the dough, cover the pot, and let it steam on low heat for 3-5 minutes.
- 6
Open the pot and resume vigorous stirring and pounding with the spatula until the dough becomes stretchy and elastic.
- 7
If the consistency is too hard, add a little more hot water; if too soft, add a tiny bit more flour and stir over heat.
- 8
Scoop the finished Iyan into small portions, wrap in cling film or serve immediately in a bowl alongside your favorite soup.
Nutrition per Serving
350
Calories
4g
Protein
82g
Carbs
1g
Fat
6g
Fiber
2g
Sugar
150mg
Sodium
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