AUTHENTIC POUNDED YAM (MADE WITHOUT PESTLE & MORTAR)
“This foolproof, hassle-free and smart way to make a perfect and authentic POUNDED YAM will give you that light, soft, smooth texture and the white or off white or yellow colour you love.” The colour of the pounded yam is solely determined by the type or colour of yam used.
Unlike instant pounded yam, authentic pounded yam is a luxury as it requires a lot of efforts . Pounded yam is a common dish in other Africa countries, including Ghana, Republic of Benin, Ivory Coast, etc..
There are several regional variations in name and ingredients, with non-local versions regarded as "inauthentic". The name Pounded yam was derived from the 'traditional' method of preparation, that is, a pounded yam or a yam that is pounded. Some countries do use cassava or potato instead of yam or, even, a combination of yam, cassava and plantain.
Nigerian Pounded yam is most loved by the Ekiti Kete people. It is one of the most popular dishes in Nigeria, usually served with vegetable soups (efo elegusi, efo riro), ogbono and stew or soup in traditional events and dished at special occasions, such as weddings, engagements, naming ceremonies, Christmas Eve, New Year, Easter etc).
Pounded yam, among other methods, can be made from scratch without the traditional 'pestle and mortar'. In this video, we successfully made an authentic Nigerian pounded yam using kitchen utensils, called RICER and WOODEN SPOON instead of the traditional pestle and mortar. This smart, convenient and effortless method gives a soft, smooth and stretchy consistency that you will expect in pounded yam.
Ingredient and what you need:
900g puna yam
Serves 3 Cooks in 35 mins
How to make | Preparation | Method
Click the YOUTUBE icon to watch the video below for a comprehensive step-by-step preparation instructions