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Baked Pounded Yam

This recipe presents a creative technique for making pounded yam without a mortar and pestle — using previously cooked or boiled yam that is processed in a pot over heat using the turning method, producing a result similar to the mortar-pounded version. This technique is particularly useful in urban kitchens where a full mortar and pestle setup is not available, and it has been widely adopted by urban Nigerian cooks who want the experience of pounded yam

Baked Pounded Yam, Nigerian cooking

Ingredients

  • 1 medium yam tuber, peeled and cut into large chunks
  • A pinch of salt
  • Water (for blending and boiling/steaming)

Method

  1. 01

    Peel the skin off the yam tuber and cut the flesh into small, uniform cubes, then wash the pieces thoroughly in clean water.

  2. 02

    Cook the yam cubes in a pot of boiling water with a pinch of salt until they are completely fork-tender, which takes about 15 to 20 minutes.

  3. 03

    Drain the hot yam and transfer it into a high-powered blender or food processor, adding a tiny splash of hot water at a time, and blend until completely smooth, stretchy, and free of lumps.

  4. 04

    Preheat your oven to 180°C (350°F).

  5. 05

    Transfer the blended, smooth yam paste into a greased, oven-safe baking dish, smooth the top, and cover tightly with aluminium foil to trap the moisture.

  6. 06

    Bake in the preheated oven for 15 to 20 minutes until the mixture is thoroughly heated, dense, and firm like traditional fufu.

  7. 07

    Remove from the oven and vigorously stir or knead it with a wooden spatula for a minute to achieve a perfectly uniform, stretchy finish before serving.

  8. 08

    Serve hot alongside your favourite Nigerian soups like Egusi Soup or Ogbono Soup.

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