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Pounded Yam

Also known as Pounded Yam (Iyan)

Pounded Yam — called Iyan in Yoruba — is the undisputed king of Nigerian swallows and one of the most culturally significant foods in all of Nigeria. Made from white yam (Dioscorea rotundata) that is boiled until completely tender and then pounded in a large wooden mortar with a heavy pestle until smooth, elastic and completely lump-free, Pounded Yam has a silky, stretchy, glossy texture that no flour-based swallow can fully replicate.

Pounded Yam, Nigerian cooking

Ingredients

  • 1 big tuber of white yam (Dioscorea rotundata), peeled and cut into large chunks
  • A pinch of salt
  • Hot water — for adjusting texture during pounding

Method

  1. 01

    Peeling and Cutting. Peel the white yam with a sharp knife, removing all the dark skin. Cut into large, even-sized chunks — roughly the size of a big fist. Rinse the peeled yam chunks briefly under cold water.

  2. 02

    Boiling the Yam. Place the yam chunks in a large pot. Add enough cold water to cover completely. Add a small pinch of salt. Bring to a vigorous boil over high heat, then reduce to a steady medium boil. Cook for 20 to 25 minutes until the yam is completely, deeply soft all the way through — a fork should pass through it with zero resistance. Do not undercook — any firmness in the yam will result in lumpy pounded yam. Drain the water completely and thoroughly.

  3. 03

    First Pounding. Transfer the hot drained yam immediately into a large wooden mortar. Begin pounding with the pestle using firm, downward strokes. Turn the yam between each stroke, folding it over itself. At this stage the yam will be rough and lumpy — this is expected. Pound continuously for 5 minutes.

  4. 04

    Smoothing with Hot Water. Add a very small splash of hot water — just a few big tablespoons — to the yam as you pound. This helps the yam become smooth and elastic. Do not add too much water or the yam will become wet and sloppy. Continue pounding vigorously, turning and folding the yam regularly.

  5. 05

    Final Pounding to Perfection. Continue pounding for a further 8 to 12 minutes. The yam should gradually transform from lumpy mash into a completely smooth, elastic, glossy, stretchy dough that pulls away cleanly from the sides of the mortar. There must be absolutely no lumps remaining. The finished pounded yam should stretch like dough when pulled and have a beautiful, silky sheen.

  6. 06

    Moulding and Serving. Wet both hands with cold water. Scoop portions of the pounded yam and mould into smooth, round balls or dome shapes by rotating in your wet palms. Place in a bowl and serve immediately alongside any Nigerian soup.

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