Preparation It is prepared by pounding boiled yam with mortar and pestle, Yam grinder, food processor and Mixer
Type of yam The type of yam used for pounding yam is the African yam also known as puna yam, true yam or white yam. The texture of Africa Yam is rough with brown skin and off-white flesh with its length similar to regular potatoes up to five feet long.
Puna yam is a makeup/cash crop available all year round unlike other crops that are seasonal. African yam is rich in carbohydrates and calories.
Varieties of soup for pounded yam Pounded yam is eaten with okro soup, ẹ̀fọ́ rírò, banga soup (ofe akwu), ogbono and gbẹ̀gìrì soup.
Pounded Yam Variations A variation of the pounded Yam peculiar to Ile-Ife is known as Iyan Gbere. This version of the dish incorporates the use of the African breadfruit (Treculia africana) To prepare Iyan Gbere, the African breadfruit is first cooked until it is soft. It is then pounded or blended to create a smooth, dough-like consistency. This breadfruit paste is combined with the traditional yam paste used in Iyan to create a unique, flavorful dish. Iyan Gbere is served with Nigerian soups, such as Egusi or Okra soup. The addition of the African breadfruit gives the dish a distinct taste and nutritional profile, making it a favorite among the locals in Ife.
See also Eba Fufu Amala List of African dishes Nigerian cuisine Food portal
References External links pounded yam from Allnigeria foods