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The Best Way to Prepare Poundo Yam Flour

Poundo yam

Poundo yam, and hundreds of soups or other dishes, is a Nigerian staple side dish. It is made from yam flour and is a decent substitution for pounded yam made from fresh yam.  It’s clear that the powdered version with the fresh pounded yam is just not the same, but it’s pretty darn near! 

In the orthodox method of using mortar and pestle, the tension and complexity involved in producing pounded yam have led many people to eliminate the meal from the menu of their families. It’s 2020 and not many people are opting for easier ways to do things.

Similarly, particularly during the dry season, yam is pricey, which is if you’re even fortunate to find the decent ones. And again, when you’re living with the landlord or worse off when you have people leaving under you, the sound coming from your beating and pounding could lead to needless quarrels. 

In recent times, the emergence of substitute poundo yam appears to be the way out; a form of powder/flour that produces a similar outcome. It’s a quicker operation and less laborious.

This meal, because of its stretchy texture and very sweet taste, is one of my favorite swallows. Two methods are available to prepare Poundo Yam 

First option

First of all, blend 2 teaspoons of flour with 1⁄4 cup of water to produce a light mixture. 
Combine the flour mixture in a medium pot with 2 cups of water; bring it to a boil. 
Thirdly, pour poundo flour in boiling water gently; minimize heat; stir continuously with a wooden spoon until a strong mass begins to develop. 
Then apply leftover water periodically when stirring, and poke holes to let steam escape and cook the flour. 
Finally, stir until all the water evaporates and a solid lump emerges. The lump should be mild and stretchy to the touch, not too soft or too rough. 
Serve with your favorite broth from Nigeria.

For option

Firstly, add to boiling water one cup of poundo flour. 
Note: Beginning with the same volume of water as the powder is my key tip for producing every morsel. 
Stir until it is a whole solid lump with a wooden spoon. 
Now, the lump would usually be too dense to eat, so add as much as you want to get the consistency you want from the remaining 1⁄2 cup of water. 
Remember to add pieces of water. If you would like, add more than the remaining 1⁄2 cup of water. 
Similarly, just as you cook Semo, Eba, Amala, Starch, and the likes, poundo yam can also be prepared the same way using poundo yam flour. 
In the most stress-free way possible, you will now enjoy baking pounded yam.

 

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