Pounded yam made from scratch
without pestle and mortar
My freshness! This is awesomely fresh, healthy, smooth and 100% real!
Serves 3 Ready in 35 mins (+ prep) Difficulty: effortless with this video
Best served immediately
900g puna yam
(watch the video above from start to finish for step-by-step preparation instructions)
Peel the skin of the puna yam, cut it into small pieces or chunks, and place it in a bowl of cold water as you cut and peel to prevent the yam from discoloration. The smaller the pieces, the lesser the cooking time and the easier the mashing or blending.
Rinse and place the yam pieces in a large saucepan and cover with water. Bring to a boil and cook on medium heat for 25 - 30 mins or until tender, then drain. Set the water aside for later.
Mash using a ricer or a potato masher or a wooden spoon. Transfer some boiled yam into the ricer and press. Repeat this same process for the remaining boiled yam.
Place the same pot used in boiling the yam on low heat. Gradually transfer some of the mashed yam pieces into it and turn continuously using a wooden spoon until it becomes smooth and stretchy. Add water (used in boiling the yam which was set aside in step 2) as required. Keep turning or stirring the mashed yam until you achieve your desired consistency.
Serve while is hot with efo-elegusi, egusi soup, efo-riro, assorted meat soup/stew, fish soup/stew, okra/okro soup, ogbono soup ewedu ...