Pounded Yam

Tap an ingredient or step to check it off.

1. 1Step 1: Peel the yam with a sharp knife, peeling away from your body; carefully draw the paring knife down the side of the yam, taking care not to remove too much flesh.
2. 2Step 2: Look for spoiled spots, such as bruising and discoloration, while peeling. Remove the spots with the tip of your knife.
3. 3Step 3: Cut into large chunks, rinse immediately and leave them in cool water until ready to cook them to prevent discoloration.
4. 4Step 4: Add yams to a medium pot with water – enough to barely cover the yams – and salt to taste, if desired.
5. 5Step 5: Boil until tender, remove from heat and immediately drain yams thoroughly in a colander. Reserve some of the water for blending.
6. 6Step 6: Add the boiled yams into a food processor. Start blending, pulse for 20-30 seconds, then check for smoothness. I move the yam puree around with a spoon between pulses to ensure even blending. Add 1-2 tablespoons of the reserved water as needed until you achieve desired texture. Pounded yam should be stretchy and soft.
7. 7Step 7: Wrap in parchment paper (for the health-conscious or plastic wrap). Serve with Ogbono Soup.