Pounded yam or Iyán (Yoruba) or Ruam-Yo (Tiv) is a Nigerian swallow food native to the Yoruba, Igbo Edo, Tiv and Ebira ethnic groups.[1][2] It is a traditional food prepared by pounding boiled yam with a mortar and pestle.[3][4] Pounded yam is similar to mashed potatoes but heavier in consistency. It is a smooth and tasty delicacy traditionally eaten with the hands.[5][6][7]
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Iyán 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.[8][9][10]
Types of yam
The type of yam used for pounding yam is the African yam which is common in Africa and some parts of Asia.[11] It is also known as puna yam, true yam or white yam.[12][13] The texture is rough with brown skin and off-white flesh; its length ranges from that of regular potatoes up to five feet long.
Puna yam is a makeup/cash crop available all year round unlike other crops that are seasonal. Other varieties of yam include purple yam, wild yam, white guinea yam, Chinese and water yam.[14][15]
African yam is rich in carbohydrates and calories. Although it lacks protein, it can be balanced with egg and sauce.[16][17][18]
Varieties of soup for pounded yam
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Pounded yam goes with okro soup, ẹ̀fọ́ rírò, banga soup (ofe akwu), ogbono and gbẹ̀gìrì soup.[19][20] The food is popularly eaten with egusi soup, a tasty stew made from ground melon seeds, tomatoes, onion and red palm oil.[21][22][23]
Pounded Yam Variations
A popular variation of the pounded Yam in Ife is known as Iyan Gbere. This version of the dish incorporates the use of the African breadfruit (Treculia africana), a tropical fruit native to Africa.[24]
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.[25] [26]
Iyan Gbere is often served with traditional 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.[27]
