Pounded Yam

Instructions

1. Prepare the yam
   Wash, peel and cut the yam into medium-sized chunks about 2 inches each. Rinse thoroughly under cold water to remove excess starch.
2. Cook the yam
   Place the yam chunks in a large pot and cover with water. Add salt and bring to a boil. Reduce heat to medium and cook for 20-25 minutes until the yam is very soft and easily pierced with a fork.
3. Drain thoroughly
   Once cooked, drain the yam chunks immediately in a colander. Allow to steam dry for 1-2 minutes. It's important to work quickly while the yam is still hot.
4. Pound or blend the yam
   For traditional method: Transfer the hot yam to a mortar and pound with a pestle until smooth and stretchy with no lumps, about 10-15 minutes of continuous pounding. For modern method: Place hot yam in a food processor or stand mixer and process until completely smooth, adding a small amount of warm water if needed.
5. Add optional ingredients
   If using, fold in the yam flour for extra stretchiness or butter for richness. Continue pounding or mixing until fully incorporated and the texture is smooth and elastic.
6. Shape and serve
   Mold the pounded yam into smooth balls using wet hands or an ice cream scoop. Serve immediately with your choice of Nigerian soup like Egusi, Okra, or Efo riro.