POUNDED YAM

Pounded Yam is an elegant Nigerian swallow particular to the Yoruba, Tiv, Ebora and Igbo ethics groups. It is known to be a traditional food believed to have originated from the Yoruba's in the Southwestern part of Nigeria. These groups of people are known for their agricultural prowess and yam is one of the crops they cultivate.

Pounded Yam also known as "Iyán" among the Yoruba and "Ruam-Yo" among the Tiv is a starchy stapled food made from Yam. The most preferred yam for pounded Yam is the African yam also known as white yam. These yams are mostly planted between February- April and harvested 180- 270 days later, depending on the humidity of the area.  African yam is high in carbohydrates and they lack protein. Carbohydrates supply energy to the body. They are low in fat and calories, rich in vitamins and minerals including calcium and potassium.

 

After harvesting the yam which is the main ingredient, there are other things needed before starting the steps of making the pounded yam. Without mortar and pestle (or pounding machine) there is no other way you can get the fresh taste of the traditional pounded yam. Water also plays a key role in preparation, cooking and pounding of the yam.

 

Having known the key ingredient and means needed, what are the steps to follow before arriving at the pounded Yam?

1. Peel the yam and cut it into smaller pieces.

2. Rinse the pieces to remove any form of dirt.

3. Place the rinsed pieces of yam inside the pot and add enough water to soak them.

4. Boil the yam until it become soft and easily break apart with fork. (This could take up to 20-30 minutes depending on the size of the yam pieces)

5. Drain the boiled yam and transfer it into a Cleaned mortar  ( or pounding machine)

6. Pound the yam by lifting up the pestle and bringing it back forcefully. Continue this way until the desired texture is acquired. ( If using a machine, it is advisable to follow the machine's instructions until the yam is well pounded).

7. Once the yam is smooth and stretchy, then it is ready to be served.

 

Pounding yam with a mortar and pestle

Photo credit: Google.

 

Some people love the yam hard while some others enjoy it very soft. Whichever way, remember not to leave the kitchen in a mess. 

Pounded Yam can be served with a variety of soup.

 

Photo credit: Google

Infact, in Yoruba land, Pounded yam is known to be a friend of all soup except bean soup "Gbegiri".  Pounded yam is nice with Egusi soup, lovely with okro soup, Banga soup, ògbóni soup and so on. You would love to try out this lovely swallow, it is very certain you will enjoy it.