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Yam Porridge Fufu Variant

Also known as Yam Porridge Fufu Variant (Baked Pounded Yam)

This recipe presents a creative Yoruba home-kitchen 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 w

Yam Porridge Fufu Variant, Nigerian cooking

Ingredients

  • 1 medium yam tuber, peeled and cut into large chunks
  • A pinch of salt
  • Hot water — a few big tablespoons only, for adjusting consistency

Method

  1. 01

    Boiling the Yam. Place the peeled, cut yam chunks in a pot. Cover with water and add a pinch of salt. Boil for 25 to 30 minutes until the yam is completely soft — softer than you would cook it for other purposes. It must be falling-apart soft. Drain all water completely.

  2. 02

    Initial Mashing. Return the drained hot yam to the pot over very low heat. Using the back of a wooden spatula, begin mashing the yam pieces vigorously while pressing them against the bottom and sides of the pot. Work quickly while the yam is still very hot.

  3. 03

    Turning Method. Once the yam is roughly mashed, begin using the spatula to turn and fold the yam against the pot sides — similar to the motion used for making Eba or Amala. Turn vigorously for 8 to 10 minutes. Add tiny splashes of hot water as needed — just enough to keep the yam smooth and pliable without making it wet.

  4. 04

    Smoothing. Continue turning until the yam is completely smooth, with no lumps, and is beginning to pull away from the pot sides as a cohesive, elastic dough.

  5. 05

    Steaming. Cover tightly and steam on the lowest possible heat for 5 minutes. This final steam makes the swallow smoother and more cohesive.

  6. 06

    Moulding. With wet hands, mould into smooth balls. The result should be smooth, white and elastic — less glutinous than mortar-pounded yam but excellent in quality.

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