Considering the fact that i am none of the above, it surprises me that i can actually make this dish if i really put my mind to it. Growing up, pounded yam was considered one of the few luxurious meals around town, everybody would opt for pounded yam at parties and because it went so fast, we kids were rarely served pounded yam because culturally adults were always more worthy of this tasty dish than we were (kids were always served rice, like we don't eat enough rice at home..kmt.).
My mum tried to make pounded yam once in a while at home, but i think things finally got to her when she decided we were no longer worth the stress, and altogether stopped pounding yam. To be fair at some point she bought a pounding machine, but things were never the same. Her lack of sweat on the meal was very evident, at least to me (yes i am very petty). Anyhoo lets get cooking.
AYSUGGEST'S you have pounded yam with
Egusi (spicy melon seed soup)
Ogbono ( err...dried african wild mango seeds)
Efo riro (spinach soup)
INGRIDIENTS
2 Yam (cut and peeled into thick chunks)
Pestle and mortar
3 table spoons of oil
PROCESS
Rinse the peeled yam under cold water and place in a pot. Fill up the pot with water until the yam is covered with water. Boil the yam for about 20 minutes until it is soft. Drain water completely from the yam and place chunks into the mortar and add the oil and pound until the mixture is smooth (this might take you longer than you anticipate). Once you are satisfied that your yam is lump free, serve with any of the AYSUGGEST'S or like i have done here with my Ugwu Egusi (see future post for recipe on soups)
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