Pounded yam (yo|Iyán, ha|sakwara, ig|Utara-ji) is a Nigerian swallow or Okele food.[1] [2] It is commonly prepared by pounding boiled yam with mortar and pestle[3] [4] Pounded yam is similar to mashed potatoes but heavier in consistency. It is a smooth delicacy eaten with the hands.[5]
Pounded Yam commonly known as Ìyàn among Yoruba People, Akpu among the South Eastern Nigeria is consumed in Ondo State, Ijesha, Kogi State, Okun, Edo, Benue and Ekiti in Nigeria, among others. It can be served with egusi soup, jute leaves soup (ewedu), stewed spinach (efo riro) or okra soup, Ofe Akwu (palmnut soup), Ofe Nsala (white soup).[6]
It is prepared by pounding boiled yam with mortar and pestle, Yam grinder, food processor and Mixer [7] [8]
The type of yam used for pounding yam is the African yam also known as puna yam, true yam or white yam.[9] 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.
Pounded yam is eaten with okro soup, ẹ̀fọ́ rírò, banga soup (ofe akwu), ogbono and gbẹ̀gìrì soup.[10] [11]
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)[12] 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.[13] [14]
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.[15]