How to prepare the pounded yam


Pounded yam is one of the major foods in Nigeria. But the pounded yam is regarded as the most special amongst others like Akpụ, Amala, Garri/Eba etc. because of its taste, texture after preparation and its scarcity due cost. It is a good source of carbohydrate. It goes smoothly with any soup such as ọgbọnọ soup, Oha soup, Egusi soup, Okra soup, and onugbu soup etc.
You can buy yam from any food stuff shops and any market in Nigeria.
• Put some water in a pot. Set the pot on the fire. 
• Peel the yam(s)
• Cut the yam into smaller pieces.
• Wash the pieces of yams and put in the pot. 
• Allow it to cook. It will take about 10 minutes for it to cook depending on the intensity of the fire. 
• Remember to be checking it in intervals using a clean knife or a pointed clean iron. Pierce the yam pieces with the knife or pointed iron to check if they are already soft.
• When done, use a perforated spoon or knife or pointed iron to get the yams into the mortar. Or you pour the whole yam pieces into a sieve to drain the water. Then pour the whole yam pieces into the mortar.
• I advice you sort the yam pieces before starting to pound. Put the head of the yam first. Pound them for a while before adding the other pieces.
• Pound until it becomes very soft and smooth.
Now you have your pounded yam ready for consumption. 
Dish into plates or into a storage dish (flask). One important thing you should know is that the pounded yam spoils quickly. It doesn’t last long after its preparation unlike the Akpu. So, make sure you finish it as quickly as possible whenever you prepare it.
Note: Make sure you wash all the kitchen utensils used for the cooking.

If you found this article interesting and helpful, go ahead and use share buttons below and share to your friends on Facebook, Twitter, and Google+

And if you have any questions or contribution, use the Comment below to post your comment.



Leave a Reply

Your email address will not be published. Required fields are marked *