It’s important to use a large pot because the pounded yam powder expands a lot as it cooks.
If you have one, use a clear lid so you can see when the water begins to boil.
You can add the powder all at once but it will be harder to stir and you might have more lumps.
Stir vigorously to get the best texture. If your arm gets tired, ask a friend to stir the pounded yam while you take a break.
Don’t store leftover pounded yam since it will harden over time.
Choose a medium or large bowl so the pounded yam has room to expand as it cooks.
Stir vigorously so the mixture isn’t lumpy.
If you like firmer pounded yam, microwave it for up to 10 minutes instead of 8.
Don’t store leftover pounded yam since it hardens over time.
Be careful as you use a sharp knife to cut the yam.
You might need more water depending on the size of your pot. Pour in enough water to completely cover the yam chunks.
To test if the yams are finished cooking, slide a fork or knife through a chunk. You should be able to easily remove the fork or knife if it’s done. If the utensil sticks in the chunk, boil the yams for a few more minutes and check them again.
If you don’t have a colander or strainer, use a slotted spoon to scoop the yam chunks into a separate bowl.
If you don’t have a mortar and pestle, put the cooked yam into a blender or food processor. Blend the yam for about 1 minute or until it becomes smooth and thick. Add a few spoonfuls of the reserved hot water to help smoothe the paste.
If your fingers get sticky while you’re eating the pounded yam, wet them with a little water. Avoid storing leftover pounded yam since it dries out over time.
