Pounded Yam, a staple food in Nigerian cuisine!

Pounded Yam, also known as "Iyan" in Yoruba, is a traditional Nigerian dish made from boiled yams that are pounded into a smooth, dough-like consistency. The dish is a staple in many Nigerian households, particularly in the southwestern region where yams are abundant. The history of Pounded Yam dates back to the pre-colonial era, when yams were a primary source of food for many Nigerian communities. The process of pounding yams was a labor-intensive task that required great skill and strength. Women would typically gather at the village square to pound yams together, sharing stories, gossip, and laughter as they worked. The pounding process involves boiling the yams until they are soft, then pounding them with a large mortar and pestle called "Ikoko" in Yoruba. The pounding action breaks down the yam fibers, creating a smooth, pliable dough that can be molded into various shapes. Pounded Yam is often served with a variety of soups, stews, and sauces, such as Egusi soup, Okra soup, or Ofe Onugbu. The dish is a testament to Nigerian cuisine's rich cultural heritage and the resourcefulness of Nigerian women who have passed down the tradition of pounding yams from generation to generation. In modern times, Pounded Yam has become a popular dish in Nigerian restaurants and households, with many variations and innovations. However, the traditional method of pounding yams remains an important part of Nigerian cultural identity and a symbol of community, hospitality, and tradition.