Pounded yam recipe is a series of posts on this blog to discuss the various fufu meals from Africa. The word fufu is a name generally given to various dough like dumplings usually starchy from different grains like rice, corn or wheat, or from casava, yam or plantain.
This is one of the most presitgious meals you could request for in an African restaurant. Yam is very expensive and taste better than most of the others. Before going looking at this Pounded yam recipe, let me take you through how pounded yam is cooked traditionally.
The yam used here is indigenuoes to West Africa, It has a bark-like outer skin and usually white on the inside. For pounded yam the skin is peeled off with a sharp knife and the white yam inside is cut in small bits to allow it cook properly. The yam is thoroughly rinsed and transfered to a pot, water poured in to cover about three quarters of the yam and cooked on medium heat untill yam is soft. The cooked yam is then transfered to the mortar(similar to picture on the right) and pounded. In some tribes the women do the pounding while in others it is a man's job. Regardless of who does it, a lot of enery and workout require for this.
For this recipe though, the yam flour is used to achieve similar results with less time and less work to do. Although, many who were brought with using freshly cooked yam may not like this one but it is great and easier to do.
Let us go over to the recipe now:
All of these are sauces acceptale across the various tribes where pounded yam is eaten.
Why not try this easy recipe and let me know what you think. Next on my fufu series i would be featuring eba. Please come back soon. Never miss my articles sign up for my newsletter below.