HOW TO MAKE POUND YAM (POUNDED YAM) IN NIGERIA AVOID “SEED” MAKE IT SMOOTH-HOT
Even with the emergence of Electric/ Electrical yam pounders, the physical method of using Mortar and pestle still prevails. As many say,
Jollof rice prepared using the Firewood can never come second to the one made with the cooking gas😆😁.
Lol. I made that up, but you would agree with me that the smoke from the wood is an added ingredient. That is if you are conversant with the Almighty Nigerian Jollof served at parties and Owambe’s.
Yam pounding is no easy feat, not all that physical, it still requires a few ounce of techniques and skills.
Maybe you will like to see some:GLO DATA PLANS AND BUNDLE CODE SUBSCRIPTION new
10 ULTIMATE POUND YAM EASY STEPS/GUIDE (POUNDED YAM)
1. Start by peeling off or slicing the bark meticulously
2. Put sufficient water in a pot that woud allow the yam to cook properly.
3. Cut the yam but not into bits or too big, anything in between would do.
4. Allow enough time approximately 40-50 mins.
5. To know if the yam is ready, take a cutlery, preferably a knife, “stab” gently the yam and pull it out slowly. If it contains yam particules, it is not ready. If it doesn’t 😆🖒 continue reading.
6. Wash and clean the mortar and pestle, put some yams into it as much as you can pound.
7. Begin gently and steadily increase the “pounding motion” making sure every corner of the mortar is reached with the pestle.
8. At intervals, use a very flat edged plate to recover yam particules around the mortal and continue pounding. This is to ensure proper mixing.
9. When you feel the yam is thoroughly mixed, and a little bit tough, add a little amount of hot water to increase its consistency and heat.
10. Finish by mixing it up. Tadaaa 😥… pound Yam is served