Yam fufu

🥔 Boiled white yam pounded hot into a smooth pliable dough.

Ingredients

• 1 kg peeled food-grade white yam
• 1.5 litres drinking water for boiling, of which up to 80 ml hot cooking water may be used for pounding

Preparation

Buy white yam sold for cooking. Wash exterior, peel, remove damaged parts and weigh 1 kg flesh. Cut even pieces about 4 cm and rinse in drinking water.

Cover in pan with 1.5 litres water, bring to simmer and cook gently about 25–35 minutes until very tender to a point. Time depends on variety and age.

Reserve up to 80 ml hot cooking water in a clean container. Drain yam and transfer hot to a clean stable food-grade pounding mortar.

Pound small quantities then combine. Add reserved water only a spoonful at a time if needed, up to 80 ml. Work until smooth without hard pieces and pliable but shape-holding. Never put hands near moving pestle.

Shape 4 portions with a slightly damp spoon and serve hot. Reference: 20 preparation/pounding, about 45 heating/cooking, no rest, total 65 minutes. Sauces are prepared separately.