Iyán, or pounded yam, is one of the most loved swallows in Yoruba cooking. Smooth, stretchy and soft, it is eaten with soups like efo riro and ewedu. This guide shows how to make pounded yam in a mortar or with a food processor, and how to avoid lumps.
What you need
- 1 medium white yam (ìsu), about 1 kg
- Water for boiling and a pinch of salt
- A mortar and pestle, or a strong food processor or stand mixer with a dough hook
Method
- Peel and slice: peel the yam, cut it into thick slices and rinse off the starch.
- Boil: cover with water, add a pinch of salt and boil 20 to 30 minutes until a fork goes in easily.
- Pound: transfer hot yam to the mortar. Pound with a turn and fold motion, sprinkling a spoon of hot water if too stiff, until smooth and stretchy.
- Machine method: blend small batches with a dough hook or process in short pulses, adding warm water a spoon at a time.
- Shape and serve: mould into balls with a wet bowl or cling film and serve hot.
Tips for smooth iyan
- Pound while the yam is hot. Cold yam forms lumps.
- Do not over-boil. Waterlogged yam turns sticky.
- Different yams give different textures. Test a small batch if you try a new type.
What to eat it with
Traditional partners include efo riro, ewedu and gbegiri, egusi and ogbono. See our recipes for amala, ewedu and gbegiri and the 12 classic Yoruba dishes. Eat iyán with your right hand, pinching a small piece, shaping it and dipping it in soup. Read our etiquette for visiting a Yoruba home, and explore Learn Yoruba.
Frequently asked questions
What is the difference between iyan and poundo?
Iyán is made from fresh boiled yam. Poundo is made from dried yam flour stirred in hot water.
Can I make pounded yam without a mortar?
Yes, a strong food processor or stand mixer works.
Why is my pounded yam lumpy?
The yam may have cooled before pounding or was not cooked through.
Images: Unsplash photographers.
