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This video shows how to pound yam at home (small wooden mortar and pestle, pounded yam with mortar). Peel the bark-like skin from the yam, chop into pieces and boil until soft. Then get a mortar, even bigger than the one shown in the video, and begin to pound the yam. Ensure it is dry at first, mashing up piece by piece of yam. As the quantity in the mortar increases, begin to use a rotating action with the mortar and the fibres of the yam begin to transform into something pretty special. When you think about the amount of diversity in food that we have in the universe, we need to tell people about the lesser known foods. Yam, iyan, as pounded yam is called in Yoruba... the meaning of yam, in essence, is to eat. And Nigeria alone contributes 66 percent of global production of yams. It is difficult for me to describe this food. Is it a dumpling, bread, cake or simply.... a big mass of gloop? In Ghana this is fufu, in Nigeria this is pounded yam or iyan (Yoruba). And our traditional pestle and mortar has been used for ages. Tubers, roots, fruit like plantain, grains like corn, millet and wheat... all go into this form of processing. These days, pre-milled flours are simply added to water to boil, stir and thicken. But back to the yam.. and plantain alike. Starchy food. Potatoes too. As you observe the yam.... the consistency changes from a mash to something sticky. With added water, you will observe the increasing ability to stretch... like gluten rich flour. It is this observation, from the familiarity with our gloopy fufu, that inspired me to transform it into gluten free pasta. And it worked 😉. Enjoy our video on how to pound yam, and have a look at me as I attempt to pound the yam. Music: Golden Musician: Jef @jeffkaale #TWISphotoproject_gfw #gfw_april28 #foodblogger #africancuisineexpert #africancuisine #PanAfricanPalate #myburntorange #googleartsandculture #googleguides #cnnAfrica #bbcgoodfood #gtbankfooddrink #youtubecreators #youtubeng