YAM FUFU WITHOUT THE HASSLE (POUNDED YAM)

'Yam', is a tuberous root vegetable, which is synonymous but not exclusive to Africa. There are over 600 varieties, of which 95% are cultivated in Africa. 

In parts of America and Canada 'sweet potatoes' are referred to as 'Yams' , however that's not the case , as the similarity ends with both been a tuberous root vegetable and cooked the same way; they differ in taste and texture.

The most popular Yams in Africa, are the yellow and white ones, with my favourite being the yellow type , 'Pona' (as commonly known in Ghana).

Pounded Yam is a firm favourite of most Nigerians and it's  accompanied with Egusi (melon seeds) soup, whereby in Togo/Ghana, it's served with Chicken /Goat meat light soup. 

My first experience of eating Yam Fufu was in Togo as a child. The silky and smooth texture coupled with the aromatic Goat Meat light soup has inspired this recipe. 

'Ndudu by Fafa' is about creating new African flavours and exploring various spices of the world. 

INGREDIENTS 

350g of peeled and diced Yam

250ml of Water

Salt to taste.

TIP

The amount of water you use can increase by up to 100ml if you want a softer texture. Add the Water in bits till you have your desired consistency. The mixture should have a double cream consistency when you start cooking it.

Watch how to make this soft, silky and pliable Yam Fufu without the hassle below; 

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