Pounded Yam

Pounded Yam

Pounded yam is a traditional West African dish made from yam, which is a starchy root vegetable. Its star ingredient is yam.

Yam is a starchy root vegetable that is native to Africa and Asia. It is a staple food in many parts of the world, particularly in West Africa, where it is often consumed as a main source of carbohydrates. Yams are usually larger in size, and have a tough brown skin, but some varieties can have a lighter skin.

Yams come in a variety of shapes and sizes, and can be white, purple, or reddish in color. They have a tough, fibrous outer layer and a starchy, sweet-tasting inner flesh. They are usually cooked before eating, and can be boiled, fried, mashed, or roasted.

Yams are a good source of carbohydrates and are a rich source of dietary fiber, vitamins, and minerals, such as potassium, manganese, and vitamin C. They also contain complex carbohydrates and resistant starch, which can help to regulate blood sugar levels and aid in weight loss.

Yam can be used in many ways, pounded yam is a popular one, it can also be used to make fufu, which is a dough-like food that is often eaten with stews and soups. It can also be sliced and fried to make chips, grated and mixed with flour to make dumplings, and also used in making porridge.

Yam consumption has been associated with various health benefits, such as reducing the risk of heart disease, diabetes, and colon cancer. However, it’s important to note that yam contains high levels of a chemical called oxalate, which can cause kidney stones in susceptible individuals, so people with a history of kidney stones should limit their intake of yam.

Pounded Yam

Course: Main Course
Cuisine: african


  • 1 lb Yam
  • Water for boiling


  • Peel and wash the yam. Cut it into small pieces and put it in a pot.
  • Cover the yam with enough water to cover it by about an inch.
  • Bring the water to a boil and cook the yam until it is very soft and can be easily mashed with a fork or a potato masher.
  • Drain the yam and transfer it to a large mortar or a large bowl.
  • Begin to pound the yam using a pestle or a wooden spoon until it becomes smooth and stretchy. This can take some time and effort, so be prepared to work your arms.
  • Once the yam is smooth and stretchy, it is ready to be served. It is usually served with a soup or stew on top of it. Enjoy it with this Egusi soup recipe https://recipesbytarah.com/egusi-soup/


Pounded yam can be time consuming and labor-intensive to make, but many people believe that the traditional method of pounding it by hand is essential for achieving the right texture and taste.
Thanks to technologic, It can also be made with a food processor or electric mixer.

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