If you are here, I am guessing you were intrigued by my last post. Welcome!!!! The Dooney’s Kitchen Revolution against Poundo Flour has started, don’t miss out on the delicious fun. Vive la Pounded Yam!!!
So here we go:
1. Depending on the size of the tuber, cut round slices into four quarters. Boil the slices as you would normally with NO salt, and a lot of water.
2. Let it boil for 10 – 15 mins depending on the number of slices. Test each slice for softness. The yam slices should be as soft as it should be if you were going to use a mortar and pestle.
3. Attach the dough blade in the food processor. Turn the heat to low
Pick the yam slices from the boiling pot, preferably 4 -5 slices to start with, and place into the bowl. Cover the bowl and turn the control dial to maximum.
Keep the engine running at maximum and in under 90 seconds, watch as the dough blade pulverises the yam slices (just as with a mortar and pestle), turns it into a grainy powder (like garri), and pulls it together to form a dough ball wrapped around the blade, and stretched with each fast turn. It really does happen in seconds
3. Once the dough has formed, let the machine run for a few more seconds and stop it. Open the bowl and stare at your pounded yam. Yes, I wrote that. Stare. Scoop it out and make another batch.
4. Once you’ve exhausted the boiled yam slices, put all the batches back into the bowl and simply press/turn the dial to max. Depending on the texture of the pounded yam, you may need to add hot water in tablespoon increments (just as you would using a mortar and pestle) and mix again at maximum for a few seconds.
I have been getting similar messages recently from those this is new to. I hope this video answers all your questions. Don't over boil the yam, or you will get a purée. The yam must not be water logged. You should still be able to see white striae or threads, I am too tired to think of the appropriate word ???. No, you don't need to add hot water in the food processor. Only add water if the pounded yam is hard. Tag someone who needs to see this. Ondo and Ekiti, even Ilesha grandma's and grandpa's in their 70's have been "fooled" into thinking it was pounded in a mortar. There is a reader till date, her father in law thinks she pounds the yam for him manually, because he can hear the sound of the pestle hitting the "empty" mortar ???. I can tell you tales of testimonials for daysssssss ?. Don't be caught left out. Join the #theNewNigetianCookery movement. #deathtoPoundoflour #deathtothemortarandpestle ??
So, here’s the proof. Very smooth, silky and stretchy mass of delicious hot pounded yam, with NO LUMPS.
On my first try these were the mistakes I made
- I removed the yam slices from the pot, and let it sit while I was setting up the food processor. Big Mistake – the insides dried out, resulting in lumps
- I cut the yam slices too small – about the size you would feed a child, so it was mushy on boiling
- I used a lower speed at the beginning, so the yam slices did not mash properly into a smooth consistency at the start, by the time it was pulled together into a dough ball, there were lumps.
- I added too much water at the end, and I was left with a soggy mess, the type you will face, when you don’t add enough flour, when making amala, or semo.
I wasn’t discouraged, so I simply boiled another batch of yam, and on the second try, Voila! I got it right. To skeptics who believe this can only work for pounded yam for small number of people, I put it to you that you will be wrong. Yes you have to make it in batches, which you probably would if using a mortar and pestle (unless you are a serious pro) but you can add more slices, as your confidence with the food processor grows. You can start with even 8 – 10 (or even 10 – 12) slices of yam.
On the safe side, start with a small number of slices, and as soon as the yam slices have been mashed into a grainy consistency, add more pieces, two at a time. As long as you switch the engine to maximum as soon as the yam is in the bowl, you will have no issues. It will still pull together to form a dough ball. The machine will just have to run for longer, but the result is the same – A hot stretchy mass of pounded yam. The longer it mixes, the more elastic the pounded yam – you try it and see. You will have a battle scooping it out of the bowl. Just as with making dough for pizza. I guarantee you that in the time it will take to make pound flour in a pot, you will spend approximately the same time making the REAL thing. Zero stress. Likewise, you will spend less energy slicing yam than turning a pot of poundo flour. The best part is, you know EXACTLY what’s in it.
The first party I hosted after discovering this method, I used an entire medium sized tuber of yam in just two batches. After the second batch was done, I simply reintroduced the first batch into the processor in portions, added a little hot water from the pot, and it all combined together beautifully. This served about 6 adults who probably ate more than their average portion, because it was real pounded yam. Lol. I had an open plan kitchen, at that time, so this became my party trick anytime I hosted friends. Now all of them have food processors, the novelty has worn off. I received many screaming phone calls in the weeks following my parties though. Kenwood owes me a pay cheque for all the successful marketing I’ve done. Seriously…….
Dooney’s Kitchen Extra Tips
#On the degree of softness, I’ll say much softer than if you were to be eating it.
#To know if its ready, a fork must cut a cube into two effortlessly, with the cut edges smooth and clean (no fibre looking lines/threads). When you are looking at the boiled yam, you’ll understand what I mean
#For your first time read the instruction manual, as the yam is boiling. You don’t want to wait till the yam is cooked while you figure out the operations of the machine, otherwise it will turn to mush
#If the cubes are too small, they will disintegrate into mush in the pot on boiling, and be useless
#With fresh yam, your first trial should be almost perfect, if not perfect with no lumps if you follow my instructions strictly
#We know fresh yam, can boil a little softer, so if the yam is mushy, the resulting pounded yam will be soft. Don’t despair, and don’t go boiling another batch of yam (true story). A couple of minutes exposure to air, and it toughens. Watch out next time though, don’t allow the yam to boil for too long
#On the other hand, if the tuber of yam is not fresh i.e. you cut out a chunk maybe 3 days or even a week ago, it will still work, don’t fret. I’ve made pounded yam using a 2week old tuber. You don’t need to go to the store each time you desire pounded yam. When you cut into a tuber of yam, it gets exposed to the elements and becomes drier, therefore, you simply need to boil it for longer
#One hint when boiling with dry yam is to observe the cut edges when you cut into it with a fork (see above). If it is still white and grainy, let it boil for longer. Trust me, even if the fork cuts into it easily, it will develop lumps in the food processor. The cut edge needs to look and feel smooth, with no grainy texture
If you have any questions, my contact information is on the upper left hand corner of the page. Do, try it out and let me know how it goes. Send me pictures too. A friend actually sent me a picture of her throwing poundo flour in the bin. Lol………….
Great News: My amazingly fabulous cousin (her words) has just told me that a hand mixer works too. Use the knead function. Again, not the whisk function, but the knead function. It is safe to say if you have a stand mixer, this will work too. As long as it has a a dough making attachment.
On a final note, can you still refer to it as Pounded Yam if it is made in a food processor? What should we call it? Suggestions please.