Pounded Yam with a Stand Mixer | All Nigerian Recipes


Hey guys, it’s me again. Flo! All through this week, I will be uploading
Nigerian Fufu Recipes. I have a long list of requests for Nigerian
fufu recipes. So I have decided to upload each and every
one of them, all through this week. Fufu Fufu Fufu all week long. Are you readyyy? Fufu is a swallow meal. It’s dough made from different starchy foods. So when the dough is done, you make a lump
of the dough, dip it in a Nigerian soup for fufu meals. Put it in your mouth and swallow. Those who don’t know how to swallow, chew
it. But MBA ooo! Nigerian soups for fufu meals are not what
the rest of the world call soups. They are more like stews but we call them
soups so that we can differentiate them from the
ones we use to eat other staple food like boiled white
rice, boiled yam, boiled potatoes. We call those ones stews and call the ones
that we use for fufu soups. If that makes sense. I already have a video for how to make pounded
yam using mortar and pestle and manpower and woman power and sweat. The link to that video should pop up on the
screen right now. Go check it out. Today, we will be making pounded yam using
a stand mixer so that if you have a stand mixer, you can make it work harder for you by using
it for pounded yam. Let’s go! You only need white puna yam and water. If you do not have white puna yam, use sweet
potatoes. Actually Americans call sweet potatoes yams. Sweet potatoes are wayyy sweeter than puna
yam. It’s actually a weird sweet taste for a fufu
meal but they are the closest alternative in terms
of the starch content. For the best texture of pounded yam, use the
middle part of the yam. The head of the yam is too fibrous and has
a bitter taste. The tail of the yam does not have enough starch
and is not as sweet. Also do not use newly harvested yam that is
Ji Ofuu to prepare pounded yam. Ji Ofuu does not have enough starch to give
you the supple, elastic pounded yam. Slice up the yam like this. Peel the yam and cut into medium pieces. Put in a pot. Pour water to cover it and start cooking on
medium heat. When it boils, watch the clock and cook it
for another 18 to 20 minutes. Please use this time as a guide only because
it depends on how far gone from the harvesting date your
yam is. If that makes sense. When it’s ready, you should be able to easily
drive a knife into the yam. The surrounding water will also look cloudy
and slightly soupy. Turn off the heat. Separate the yams from the water. Don’t throw the water because we’ll need it
later. Use the beater attachment to beat the hell
out of the yams. I start with a lower speed, run it for about
30 seconds. Then increase to high speed for another 20
seconds. Scrape it down. Add a little bit of the soupy water then whip it again till everything is well combined
and supple. If you like your pounded yam very very soft, keep adding the soupy water bit by bit till
you get the consistency you like for your pounded
yam. But be careful, if it’s too soft it will lose
its elasticity. Pounded yam once ready, should be served immediately because it loses its elasticity over time. Please click the like button to let me know
that I’m doing a good job with these videos. I work very hard to ensure that I bring you
the most detailed information about these recipes. Enjoy it with any Nigerian soup. Most people like the Egusi Soup and Pounded
Yam combo! Bye byeee see you soon!

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