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Pounded yam: recipe illustration
Everyday meals

Pounded yam

A soft, stretchy dough made by pounding cooked yam. It is served with a rich sauce and traditionally eaten with the hands.

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Ingredients

Ingredients

Sauce d'accompagnement

Instructions

  1. Peel the yam and cut it into large chunks.
  2. Boil it in salted water for 25 to 35 minutes, until very tender.
  3. Drain, keeping a little of the cooking water.
  4. Pound the hot yam in a mortar or a large bowl with a pestle.
  5. Gradually add the lukewarm cooking water while pounding, until you get a smooth, supple dough.
  6. Shape into balls and serve right away with the sauce.

Variations and tips

Purple yam version. Choose a purple yam for a more vivid color and a slightly sweeter taste.

Firmer version. Reduce the amount of cooking water added to get a more compact dough.

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Original Ecomely recipe.