Pounded yam
Pounded yam is a Nigerian swallow or okele food. It is commonly prepared by pounding boiled yam with a mortar and pestle. Pounded yam is similar to mashed potatoes but heavier in consistency. It is smooth and eaten with the hands.
It can be served with egusi soup, jute leaves soup, stewed spinach, okra soup, ofe akwu, ofe nsala, and others.Preparation
It is prepared by pounding boiled yam with a mortar and pestle, yam grinder, food processor or mixer. The type of yam used for pounded yam is the African yam also known as puna yam, true yam or white yam. 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.Serving
Pounded yam is eaten with okro soup, ẹ̀fọ́ rírò, banga soup, ogbono and gbẹ̀gìrì soup.Variations
A variation of pounded yam peculiar to Ile-Ife is known as iyan gbere. This version of the dish incorporates the African breadfruit. 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. 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.