Pounded yam
Yam-based staple food from West Africa
From Wikipedia, the free encyclopedia
Pounded yam (Yoruba: iyán, Hausa: sakwara, Igbo: utara-ji ⓘ) is a Nigerian swallow or okele food.[1][2] It is commonly prepared by pounding boiled yam with a mortar and pestle.[3][4] Pounded yam is similar to mashed potatoes but heavier in consistency. It is smooth and eaten with the hands.[5]
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It can be served with egusi soup, jute leaves soup (ewedu), stewed spinach (efo riro), okra soup, ofe akwu (palmnut soup), ofe nsala (white soup), and others.[6]
Preparation
It is prepared by pounding boiled yam with a mortar and pestle, yam grinder, food processor or mixer.[7][8] The type of yam used for pounded yam is the African yam also known as puna yam, true yam or white yam.[9] The texture is rough with brown skin and off-white flesh with its length similar to regular potatoes up to five feet long. African yam is rich in carbohydrates and calories.[10]
Serving
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Pounded yam is eaten with okro soup, ẹ̀fọ́ rírò, banga soup (ofe akwu), ogbono and gbẹ̀gìrì soup.[11][12]
Variations
A variation of pounded yam peculiar to Ile-Ife is known as iyan gbere. This version of the dish incorporates the African breadfruit (Treculia africana).[13] To prepare iyan gbere, the African breadfruit is first cooked until it is soft. It is then pounded or blended to create a smooth, dough-like consistency. This breadfruit paste is combined with the traditional yam paste used in iyan.[14][15] Iyan gbere is served with Nigerian soups such as egusi or okra soup. The addition of the African breadfruit gives the dish a distinct taste and nutritional profile.[16]
