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Boiled yam pounded smooth and stretchy — a Nigerian staple eaten with soups.
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Pounded yam is a traditional staple of Nigeria and much of West Africa: boiled yam pounded in a mortar until smooth and stretchy. It has a soft, elastic texture and is traditionally eaten by pinching off pieces and dipping them in rich soups like egusi.
Peel the yam and cut into large pieces.
Boil in plenty of water until tender.
Drain and start pounding while hot with a wooden pestle or rolling pin.
Keep pounding until it forms one smooth, stretchy mass.
Shape into rounds by hand and serve.