Extra Pounded Yam Recipe

Prepare water

Measure 3 cups of water. Place a medium saucepan on medium-high heat and bring the water to a gentle boil. Add 1 tsp salt to the water and stir to dissolve.

Add yam flour

Reduce heat to low–medium so the water is simmering (small bubbles). Gradually sprinkle 2 cups of yam flour into the simmering water in small handfuls while continuously stirring with a wooden spoon or a sturdy whisk to avoid lumps.

Combine and thicken

Continue stirring until the mixture becomes thick and pulls away slightly from the sides of the pan. This will take about 3–5 minutes. If lumps form, press them with the back of the spoon against the pan and work them into the dough.

Cook through

Cover the saucepan with a tight-fitting lid and reduce heat to very low. Let it steam for 2–3 minutes to eliminate any raw flour taste. Remove the lid and stir vigorously for about 1 minute to make the dough smooth and elastic.

Finish and add fat (optional)

Add 1 tbsp unsalted butter or a splash of palm oil if using, and knead it into the pounded yam in the pan with the spoon until fully incorporated and the surface is glossy. Taste and adjust salt if necessary.

Shape and rest

Transfer the pounded yam to a lightly oiled bowl or wooden mortar (or onto a clean board). Wet a spatula or wet your hands and smooth the surface, shaping it into a round or loaf. Cover with a clean kitchen towel or plastic wrap and let rest for 2–3 minutes to firm up slightly.

Portion and serve

Divide into serving portions using a wet spoon or knife. Serve hot alongside soups and stews (eg. egusi, ogbono, egusi, or vegetable soups). Garnish with chopped parsley or scent leaves if desired.

Sprinkle 1 tbsp chopped fresh parsley or scent leaves over the shaped pounded yam for a fresh aroma and color before serving.