Pounded Yam 101

Do you have what it takes to make pounded yam -- no really, do you? I don’t. I mean I don’t have what it takes to boil a large pot of yams until cooked, place them in a HUGE mortar and pound/beat them until smooth with a three to five foot tall pestle -- come on, I’m only 5’2 to begin with. Thanks to modern technology there is a much simpler way; yam flour (yams processed into a dried powder).

For all those who are curious about pounded yam, it’s actually like mashed potatoes, but smoother, heavier and tastier. Still not sure if you'll like it? Well, consider this, it's believed to be one of the world’s healthiest foods – it’s very rich in fibres, vitamin C, potassium, magnesium and vitamin B6.

"You've had the rest, now taste the best"

First things first, decide what kind of soup to eat with the pounded yam -- stew and okra with ox tail!

Rinse the ox tail very well and place in a pot.

Season the ox tail. Curry, salt, onion powder, maggi, thyme, chopped onions, etc. Place on medium-high heat with one inch of water in the pot. Cook for 25 minutes (or until cooked)

Heat up your left over tomato stew. (Once the meat is cooked, place it in the stew)

Clean and chop the okra into thin slices.

Place in small pot with a little water and salt. Cook on low for 10 minutes.

Bring about 4 cups of water to a boil.

Slowly add 1 cup of the yam powder to the boiling water and turn the heat down to medium. Stir quickly with a wooden spoon. Continue to add more powder until you reached your desired texture.

Serve the pounded yam on the side with a bowl of stew and okra. Enjoy!