Pounded Yam

Pounded Yam (Iyan)

A classic Nigerian swallow made by boiling yam and pounding it until smooth, stretchy, and elastic. Traditionally served alongside a rich egusi or okra soup with assorted meats.

Prep

15 min

Cook

45 min

Total

60 min

Serves

4

Difficulty

Medium

Recipe ingredients

• •1.2 kg (2 lb 10 oz) white yam (puna), true yam, not sweet potato; peel and cut into thick rounds
• •1.5 L (6 cups) water, for boiling, plus extra as needed
• •1 tsp salt, optional, for the boiling water

Steps

1. 1 Peel the yam with a sharp knife and cut into thick rounds (about 5 cm / 2 in). Place in a large pot, cover with 1.5 L water, add salt if using, and bring to a boil.
2. 2 Reduce heat to medium and boil for 25–35 minutes, until a fork slides easily into the center of a piece with no resistance. Do not let the yam crumble to mush; it should hold its shape but be fully tender.
3. 3 Drain the yam, reserving a little hot water. Return the pieces to the warm pot off the heat to keep them hot for pounding.
4. 4 Pound in a mortar (a large, heavy wooden or cast-iron one) using a wooden pestle. Add a few pieces at a time, and splash in small amounts of the reserved hot water as you work to keep the mash pliable. Pound with a steady, twisting motion, turning the pestle against the yam after each strike to stretch the starch.
5. 5 Continue pounding and folding for 8–12 minutes total, until the mass is completely smooth, glossy, and elastic — a stick of it should stretch several inches before breaking. Traditional cooks test by flicking a small piece: it should spring back without cracking.
6. 6 Pinch off walnut-sized balls, wet your palms lightly, and roll each into a smooth, oval mound. Mound on a warmed plate and keep covered with a clean cloth or banana leaf.
7. 7 Serve hot, pinched off with the fingers and dipped into egusi soup, okra soup, or any other Nigerian soup, alongside assorted meat, stockfish, or smoked fish.