Pounded Yams are traditionally made using a mortar and pestle, pounding them until soft, smooth, and completely mashed. It takes time and energy to make. Just thinking about it makes me tired. Good thing someone invented food processors to make our life a lot easier. Whew! 😉 We usually eat it with our right hand, creating a small ball and pressing the dough on the center to make an indentation. This serves as a spoon to scoop out soup or stew. Oh, what a creative way to enjoy scrumptious soups such as Egusi and Eru. Interesting, huh? 😉
Pounded Yam Recipe Ingredients
Pounded yam fufu is similar to mashed potatoes but heavier. It is a little blander than potatoes because it has only two ingredients – yams and water.
Ghana Yams – Not to be confused with sweet potatoes. Ghana yams, also known as true yams, are not even close to sweet potatoes. Also, they are starchier with a mild earthy flavor profile similar to cassava and potatoes.Water – We will cook the yams in water until soft and tender. Make sure that the yams are entirely submerged in water to facilitate even cooking.
How to Make Pounded Yam
Prep the Yams Boil the Yams Blend and Wrap
Recipe Variations
Add Seasonings – Amp up the flavor of your plain pounded yam fufu with a pinch of salt. Or enhance the flavor with garlic powder and pepper to add savory goodness to our delicious swallow food.Butterylicious – Make your pounded yam extra rich and creamy with the addition of butter. Yum! 😋Nice and Sweet – You can also enjoy this African pounded yam on the sweeter side by adding a bit of sugar to the mixture.
Tips and Tricks
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.
Serving and Storage Instructions
Preparing pounded yams may take a long time to make, especially when you do it manually with mortar and pestle. To save time and effort, you can make it ahead, and I’ll be happy to share with you how to store them properly to serve for later. 😉
Store – Let the prepared pounded yams cool completely and wrap them with plastic wrap.Refrigerate – You can safely store it in the fridge for 3-5 days.Freezer – It will keep in the freezer for up to three months.Reheat – When you are ready to serve, allow the fufu to thaw on the counter for about 30 minutes before reheating. Transfer the pounded yam to a microwave-safe dish and microwave on a high setting for about two minutes. Turn on the other side and heat again for two minutes. Repeat until warmed through. Alternatively, you can also reheat your yam fufu by steaming it on the stovetop.
What to Serve with Pounded Yam
Egusi will always be my favorite pairing with pounded yam. But you should also try it with these equally delicious soups and stews below to complete your African meal experience. 😉
Ogbono SoupOkra StewAfrican Okro SoupEruAfang
More African Recipes to Try
African Yam SoupPorridge YamsChicken TagineAfrican Beef StewEthiopian Yataklete Kilkil
Watch How to Make It
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