Pounded Yam

This Pounded Yam recipe is the real deal. It's a beloved staple in West Africa that comes together effortlessly with a food processor. Smooth and tasty, it's heartier than mashed potatoes and the perfect accompaniment to Ogbono Soup and Okro Soup for the best meal experience!

Course Side Dish

Cuisine African

Prep Time 15

Cook Time 15

Servings

Calories 470kcal

Author Imma

Ingredients

2-3 pounds (907-1360g) Ghana yams
Water

Instructions

Peel the yam with a sharp knife, peeling away from your body; carefully draw the paring knife down the side of the yam, taking care not to remove too much flesh.
Look for spoiled spots, such as bruising and discoloration, while peeling. Remove the spots with the tip of your knife.
Cut into large chunks, rinse immediately and leave them in cool water until ready to cook them to prevent discoloration.
Add yams to a medium pot with water - enough to barely cover the yams - and salt to taste, if desired.
Boil until tender, remove from heat and immediately drain yams thoroughly in a colander. Reserve some of the water for blending.
Add the boiled yams into a food processor. Start blending, pulse for 20-30 seconds, then check for smoothness. I move the yam puree around with a spoon between pulses to ensure even blending. Add 1-2 tablespoons of the reserved water as needed until you achieve desired texture. Pounded yam should be stretchy and soft.
Wrap in parchment paper (for the health-conscious or plastic wrap). Serve with Ogbono Soup.

Notes

If you don't have a food processor, you can grate the boiled yam instead and use a hand mixer to mix them until smooth and thoroughly blended.
The amount of water needed to boil yams depends on how dry they are and your preferred consistency.
For best results, use yams harvested at least three months before.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.

Nutrition