Asiko Poundo Iyan
Poundo Iyan is smooth dough of mashed yam often eaten with pounded yam and egusi.
Pounded Yam and Egusi | Poundo Iyan
Poundo Iyan is much liked mashed potatoes, but smoother, heavier and tastier. It is very popular African food, especially in the middle belt, eastern and southern Nigeria, Ghana, Ivory Coast (Cote d’Ivoire), Benin and some parts of West Africa.
Traditionally, pounded yam and egusi is made by boiling yams in a pot, and once cooked; it is placed in a mortar and pounded or beaten into a smooth textured dough with a three-five foot tall pestle.
Thanks to modern technology, there are now other ways of preparing this meal. This involves yam been processed into a dried powder either by sun drying yam or commercially using desiccating machines.
All you need to do is sprinkle the powder into a pot of boiling water and stir the mixture until you obtain your desired texture, then you allow this to cook for a few minutes.
But, our Poundo Iyan is an alternative to the real pounded yam.
Our Iyan is a popular Nigerian mixed flour. Our Poundo Iyan is very smooth and tasty. It can be eaten with Edikang Ikong, Egusi, Ogbono, Efo Riro vegetable soups, just to name a few… Do not hesitate to drop a bag in yur shopping trolley. but for those who have eaten the pounded yam made from scratch with raw yams will tell you that the poundo iyan method does not do the pounded yam good justice.
2 cups poundo iyan powder
2 cups of water
Bring 1.125 litre of water to the boil in a large saucepan. Using a wooden spoon, stir in 350 g (aout 2 cups) poundo iyan flour until combined. Reduce heat to low and continue to stir for 5 minutes or until thick, soft and smooth; add more water if necessary. To eat, pull off pieces and use to scoop up the egusi.: