Sides
Pounded Yam (Igname Pilee)
Ingredients
- 1 kg (2.2 lb) yam, peeled and cubed
- Water, for boiling and pounding
- Pinch of salt
Method
- Boil the yam cubes in salted water until very tender, about 25-30 minutes.
- Drain well, reserving a little cooking water.
- Transfer to a mortar and pound until smooth and stretchy, adding reserved water as needed.
- Shape into a smooth mound.
- Serve warm alongside any Ivorian sauce or stew.
Introduction: A smooth, stretchy pounded yam side dish similar in technique to foutou, prized for its neutral flavor that pairs well with any rich sauce or stew.
Cultural Background: A smooth, stretchy pounded yam side dish similar in technique to foutou, prized for its neutral flavor that pairs well with any rich sauce or stew.
Tips: Pound while the yam is still hot for the smoothest, most elastic texture. Add water gradually – too much makes the dough too soft to hold its shape.
Variations: Mix in a little butter or palm oil while pounding for a richer flavor.
Storage: Refrigerate in an airtight container for up to 2 days.
Reheating: Steam or microwave covered with a damp cloth to restore softness; avoid drying out in a dry pan.
Nutrition: Approx. per serving: 220 kcal, 2 g protein, 52 g carbohydrate, 0.3 g fat
FAQs:
Q: Can I use a food processor instead of pounding?
A: Yes, though the result will be denser and less elastic than traditionally hand-pounded yam.
Q: What sauces pair well with pounded yam?
A: It pairs well with any of Ivory Coast's rich sauces, such as sauce graine or peanut sauce, since its mild flavor complements bolder dishes.
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