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By: Bodede Oluwafunke motunrayo
In western Nigeria, pounded yam in the Yoruba language is called (iyan). It is especially a favorite swallow amongst the Ondo and Ekiti people.
Over the years, the process of making pounded yam_iyan_ has become easier because of different technological inventions that make the process less energy-consuming and more stress-free.
It is the process of putting cooked yam in a mortar and pounding the yam continuously with a pestle until it binds well and becomes elastic.
It is usually made while standing, so it requires a lot of energy, this is the reason why it was mostly reserved for special occasions and celebrations. The amazing part about this Nigerian swallow is that it combines well with many Nigerian or native soups such as;
*Efo iyana ipaja
*Egusi soup
*Efo
Ingredients used to make pounded yam in d olden days ;
*White yam
*water
Utensils /Equipment Use in making pounded yam in d olden days
*wooden pestle
*wooden mortar
*pot
How to prepare pounded yam in d olden days.
*clean your cooking surface
*cut yams in slices and peel the skin
*Rinse the peeled yams well and put them in a pot, do not add salt.
*cook yam till it is soft
*Bring out your wooden pestle and mortar
*wash the pestle and mortar thoroughly with just water
*Do not wash the pestle and mortar with soap.
*here you will need the help of another person. When the yams are well cooked and soft the person will be in charge of putting the yam into the mortar so that the second person can start pounding
*make sure you pound the yam immediately so that your pounded yam will not have lumps, While pounding, when the yams become sticking get a bowl of clean water.
*Dip the tip of the pestle in clean water at various intervals so that you can get a smooth and uniform pounded yam texture.
*When you achieve a smooth texture, then it is time to make the pounded yam fluffy
*Continue pounding the yam until it is properly mixed with the yam water and had a fluffy texture and is stretchy and not too soft
*You can enjoy pounded yam with your best favorite soup or native soup.
Edited by: Adebayo Nurudeen
Published by: Mondiu Sherifat Oluwaseun