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In this post I will be sharing with you how to make pounded yam. Pounded yam is a food that is popular in Nigeria and in many other West African homes that love indigenous classic meals. Pounded yam is often enjoyed with soups like egusi, okra soup, ogbono soup, efo riro, groundnut soup and so on.
Pounded yam is a meal that hold so much prestige when it is on the menu at events like wedding ceremony, birthdays and so on. It is a must-have at traditional events in Nigeria and even in corporate events where they understand the rich and uniqueness of pounded yam.
The two major ingredients used in preparing pounded yam are yam and water. The yam will be peeled, washed and cooked until it is soft which will later be pounded into a stretchy smooth dough. The usefulness of the water in the whole process is to boil the yam and to also adjust the texture in the case that it is too thick. The other things we will use may be classified as equipments and they are called mortar and pestle.
Pounding yam requires some level of strength and skill, this is because you must be careful to pound consistently so that it won't have lumps and this is achieved by pounding and turning the yam using your pestle continuously. The strength it requires is the reason most pounded yam lovers prefer to buy from restaurants rather than eating homemade.
Well, nowadays as a result of the constant evolution of technology we now have food processors and machines that are used to pound yams. These equipments reduce the stress that comes with pounding with pestle and mortar.
Step by Step
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