Yam Fufu

Instructions

1. Prepare the yam
   Peel the yam with a sharp knife, removing all the brown skin. Rinse thoroughly under cold water to remove any dirt. Cut the yam into 2-inch chunks of roughly equal size to ensure even cooking.
2. Boil the yam
   Place the yam chunks in a large pot and add 4 cups of water and salt. The water should just cover the yam. Bring to a boil over high heat, then reduce to medium heat and cook for 20-25 minutes or until the yam is very soft and can be easily pierced with a fork.
3. Drain and cool slightly
   Once cooked, drain the yam in a colander, reserving about 1/2 cup of the cooking water. Allow the yam to cool slightly for about 5 minutes, but work with it while still hot for the best texture.
4. Pound or process the yam
   Traditional method: Transfer the hot yam to a mortar and pound with a pestle, adding small amounts of the reserved cooking water as needed until smooth and elastic. Modern method: Place the cooked yam in a food processor and pulse until smooth, adding small amounts of the reserved water as needed to achieve a stretchy, dough-like consistency.
5. Knead for smoothness
   Transfer the pounded or processed yam to a clean work surface lightly moistened with water. Using wet hands, knead the fufu until completely smooth and free of lumps. The texture should be elastic and stretchy but hold its shape.
6. Shape and serve
   With wet hands, shape the fufu into smooth balls or a large dome. Serve immediately while hot with your favorite African soup such as Egusi, Okra, or Light Soup. To eat traditionally, pull off a small piece with your fingers, form a small indentation with your thumb, and use it to scoop up the soup.