How to make Nigerian Pounded Yam(using Yam Tubers)
How to make Nigerian Pounded Yam(using Yam Tubers)
Cuisine: NigerianDifficulty: DifficultServings
5
servingsPrep time
10
minutesCooking time
20
minutesTotal time
30
minutesPounded Yam is a classic Nigerian swallow made by pounding boiled yam until it becomes stretchy, smooth, and dough-like. It’s soft, light, and pairs wonderfully with various Nigerian soups like Egusi, Ogbono, or Vegetable soup (Efo Riro).
Ingredients
1 medium-sized yam tuber (or 4–5 medium yam chunks)
Water (for boiling)
Directions
- Step 1: Peel and Boil the Yam
Peel the yam and cut into medium-sized cubes.
Rinse and place in a pot. Add enough water to cover the yam.
Boil on medium-high heat for 15–20 minutes or until yam is very soft (poke with a fork to check). - Step 2: Pound the Yam
Option 1 – Traditional Mortar and Pestle:
Transfer hot yam into a clean mortar.
Pound steadily with a pestle until the yam begins to stretch and become smooth.
Add a little hot water if needed to soften the texture.
Pound until there are no lumps, and the consistency is stretchy. - Option 2 – Blender/Food Processor:
Transfer boiled yam pieces into a food processor or strong blender while still hot.
Blend/pulse with a splash of hot water until smooth and stretchy. - Alternative Method: Using Instant Yam Flour (Elubo Iyan)
Boil 3–4 cups of water in a pot.
Reduce heat and gently stir in yam flour bit by bit while turning consistently to avoid lumps.
Keep stirring until it thickens and becomes stretchy.
Cover and steam on low heat for 2–3 minutes, then stir again.
Notes
- Always pound or blend while yam is still hot for best texture.
Store leftovers wrapped in plastic wrap or airtight containers and reheat by steaming.
Add hot water gradually to adjust consistency not too soft, not too hard. - Serving Suggestions:
Mold into round balls using a little warm water.
Serve hot with soups like:
Egusi soup
Ogbono soup
Vegetable (Efo Riro)
Oha soup
Bitterleaf soup
