Pounded Yam

Name: Pounded Yam
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: West African
Ingredients: 3 lbs African white yam, peeled, cubed; 6 cups water; 1 tsp salt

A smooth, stretchy West African staple dish made from boiled white yam pounded into a pillowy dough.

35 minEasyServes 4220 cal/serving

West AfricanSideStovetopVeganVegetarianWhole30High FiberStandardHalal-friendlyKosher-styleGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreeLow-SodiumLow-SugarPork-FreeAlcohol-FreeNightshade-FreeCorn-Free

Ingredients

3 lbs African white yam, peeled, cubed
6 cups water
1 tsp salt

Instructions

1

Place 3 lbs peeled, cubed African white yam in a large pot with 1 tsp salt and cover with 6 cups water.
2

Bring to a boil over high heat, then reduce heat to medium and cook for 20 minutes until tender.
3

Drain cooked African white yam, reserving 1 cup of hot water.
4

Transfer African white yam to a heavy mortar or food processor and pound until cohesive.
5

Add small splashes of hot water while pounding until a smooth, stretchy dough forms.

Questions

How long does Pounded Yam keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Pounded Yam?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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