Traditional Pounded Yam Iyan
A smooth, stretchy, and dough-like staple made from boiled African white yams, traditionally pounded in a mortar.
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Ingredients
- 1 1/2 kg African White Yam (Puna Yam)
- 1 1/2 liters Water for boiling
- 1/2 teaspoon Salt(optional)
- 1/2 cup Hot water for texture adjustment
- 1 tablespoon Vegetable oil (for coating hands/pestle)(optional)
- 2 cups Egusi Soup (for serving)(optional)
- 500 grams Assorted Meats (for serving)(optional)
- 1 bunch Fresh Spinach(optional)
Instructions
- 1
Peel the yam tubers thoroughly, removing all brown skin and spots until the white flesh is exposed.
- 2
Slice the peeled yam into medium-sized cubes and rinse them twice in cool water to remove excess starch.
- 3
Place the yam cubes in a large pot, add enough water to cover them completely, add salt if desired, and bring to a boil.
- 4
Cook the yams for 20-25 minutes or until a fork easily pierces through the center of the largest cube.
- 5
Drain the water and immediately transfer the hot yam cubes into a traditional wooden mortar.
- 6
Pound the yams vigorously with a pestle, using a rhythmic crushing and folding motion to eliminate all lumps.
- 7
Add small splashes of the hot cooking water as needed to achieve a smooth, stretchy, and elastic consistency.
- 8
Once the dough is uniform and glossy, mold it into large balls using a wet bowl or lightly oiled hands and serve immediately.
Nutrition per Serving
345
Calories
4g
Protein
80g
Carbs
0g
Fat
12g
Fiber
1g
Sugar
290mg
Sodium
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