How pounded yam is traditionally made
White yam is peeled, cut into chunks and boiled until soft, then pounded in a large wooden mortar with a heavy pestle. The cook keeps turning and folding the yam while somebody pounds, adding a splash of hot water now and then, until it becomes a smooth, elastic dough with no lumps. It is hard, loud work, which is why fresh pounded yam is the dish many Yoruba households save for Sundays, parties and special occasions.
How instant pounded yam flour works
Pounded yam flour — sold as poundo, poundo iyan or poundo yam — is yam that has been processed, dried and milled into a fine powder. Stir it into boiling water and the starch absorbs the water and binds into a dough with a texture close to the pounded original, in a few minutes and without a mortar.
- Bring water to the boil in a saucepan, then turn the heat down.
- Add the flour a little at a time, stirring firmly with a wooden spoon.
- Keep stirring and folding until it is smooth and pulls away from the pan.
- Add a splash of hot water and give it a final minute if it feels stiff.
- Shape it and serve it hot.
Our pounded yam recipe gives the full method, and how to make perfect pounded yam covers the common mistakes.
What soups to eat pounded yam with
Pounded yam is the classic partner for egusi soup (melon seed) and efo riro (a rich spinach and pepper stew). Its stretch holds thick, oily soups well, and its mild flavour lets the soup lead. It is also excellent with ogbono, okra, vegetable soup and banga (palm nut) soup. You pinch off a small piece with your fingers, press a dip into it with your thumb, scoop up soup, and swallow rather than chew — which is why it is called a swallow.
What does pounded yam taste like?
Mild, clean and slightly earthy, with a soft, smooth, slightly stretchy texture. Good pounded yam should never feel gluey, sticky or heavy. Because the taste is so gentle, pounded yam is a good first swallow for somebody new to West African food. It is easy to confuse with fufu, which is made from cassava and tastes sourer — see pounded yam vs fufu.
Choosing a pounded yam flour
Read the ingredients first: the best flours are led by yam, with a short list. Look for a soft, powdery feel, an even white to pale cream colour, and a clean smell. We sell Olu Olu Poundo Iyan in a 4kg bag and Africa King Pounded Iyan in two sizes; Olu Olu vs Africa King compares them honestly. Note that the Olu Olu pack declares sulphites.
How to store it
Keep pounded yam flour sealed in a cool, dry place. Damp flour cooks badly and can turn musty, so fold the bag tightly or tip it into an airtight tub once opened.
Frequently asked questions
What is pounded yam made from?
White yam. It is traditionally boiled and pounded in a mortar; pounded yam flour is yam that has been dried and milled, so it can be stirred into boiling water instead.
What do you eat pounded yam with?
Soup — most classically egusi or efo riro, and also ogbono, okra, vegetable or banga soup. It is eaten by hand as a swallow.
Where can I buy pounded yam flour in the UK?
Olu Olu and Africa King pounded yam flour are available from RegiPay Stores, with delivery across the UK.