Nigerian Pounded Yam
Nigerian pounded yam is a smooth, stretchy, pillowy swallow made from boiled white yam pounded until it becomes soft and elastic. It is a beloved West African staple, traditionally served with rich soups like egusi, ogbono, okra, or efo riro for a hearty and satisfying meal.
Instructions
Peel the yams, remove any dark spots or rough edges, and cut them into evenly sized chunks so they cook at the same rate.
Place the yam pieces in a large pot and add enough water to cover them by about 1 inch. Bring to a boil over medium-high heat, then reduce to medium and cook until the yams are very soft and a fork slides through easily, about 25 to 35 minutes.
Drain off the cooking water and reserve a small amount in case you need it later to loosen the dough while pounding.
Working with one batch at a time, transfer the hot yam chunks into a mortar and pound with a pestle until smooth, stretchy, and lump-free. If using a stand mixer or food processor, mash first, then knead or blend carefully in short bursts until the yam becomes soft and elastic.
If the pounded yam is too stiff, add a tablespoon or two of the reserved hot water and continue pounding or mixing until it becomes smooth and pliable. Shape into a large ball or individual portions.
Serve immediately while hot with your favorite Nigerian soup, such as egusi, ogbono, okra, or vegetable soup.