Pounded yam staple is one of the most loved and popular fufu meals in Nigeria, it can be paired with any kind of soup especially with vegetable and egusi soup, hence pounded yam with egusi or pounded yam with vegetable soup. I personally love my pounded yam with white soup (Afia Efere) or Ofe Nsala which you can find here. There are many ways to prepare pounded yam; you can simply make pounded yam with yam flour, by boiling the raw yam and then pound with mortar and pestle and finally by blending the fresh yam and then stir until it comes together like semolina.
One of the easiest ways to make pounded yam swallow is to use raw yam, in this method, the yam is peeled and blended using a blender and it is then cooked until its thickened which is exactly the picture you are seeing above. You can simply prepare your own pounded yam without a mortar and pestle at home after watching the above video, this method does not require pounding the yam it is just straight forward. However, plantain fufu, banana swallow, and other swallows/meals can be made this way.
Lastly, when making pounded yam swallow, it is best you use pure white yam, avoid yam with discoloration or brown yam, this will ruin the outcome of your pounded yam swallow.
Table of Contents
Pounded Yam Ingredients
- African white yam
Steps on How to Make Pounded Yam with Raw Yam
- Cut yam into rings and peel off the brown skin, cut the yam into smaller sizes and rinse with water to get rid of sand.
- Bring the yam into a blender and add a little water to help the blender spin appropriately.
- Pulse the blender for few minutes or until the yam is completely blended and appears smooth and almost runny.
- Bring the blended yam into a stainless steel pot and place it on medium heat to get heated.
- Use a wooden spatula to stir the yam paste for 1 minute, you will begin to notice the yam starting to come together.
- Keep stirring until the yam starts to cook, when this has come together, reduce the heat and scrape the sides and bring the paste to the middle. Sprinkle a little water and steam cook this on low flame for 5 minutes and stir intermittently.
- Once the yam has cooked, it will look soft and pliable; take it off it and scoop into nylon bags to stay warm until you are ready to serve.
- Pounded yam is ready, serve with egusi soup or any soup of your choice.