Yam is a widely consumed staple in Nigerian cuisine, cherished for its versatility, and satisfying texture. Imagine a potato, but with a more robust character and a touch less sweetness than sweet potatoes. Yam can be prepared in various ways, and I will be sharing them with you.
1. Boiled Yam
Boiled yam is one of the most common ways to prepare this tuber in Nigeria. When boiled, it retains a soft yet firm texture with a starchy, earthy taste. It serves as a perfect base for various accompaniments such as:
- Fried eggs – A popular breakfast pairing.
- Fried pepper sauce – A spicy, flavourful blend of tomatoes, peppers, and onions.
- Garden egg sauce – A rich, savoury sauce made from garden eggs (African eggplants).
- Palm oil & salt – A simple, traditional combination that enhances the yam’s natural flavour.
2. Fried Yam
Fried yam is crispy on the outside and soft on the inside. It is a popular street food and sometimes added as a side with grilled fish. It’s also a quick home-cooked meal and can be paired with:
- Egg sauce – A rich, savory tomato and egg mixture.
- Pepper sauce – A spicy and peppery sauce that complements the crispy texture.
3. Pounded Yam
This is a popular “swallow” among the Yorubas and Bendel region. Pounded yam is a smooth, stretchy dish made by boiling yam and pounding it into a soft, dough-like consistency. In my opinion, pounded yam is the best swallow that exists. “Pounded yam, not Poundo yam!” is my motto all day everyday. It is in a class of its own and is a perfect match for almost any type of Nigerian soups, including:
- Efo riro – A rich spinach and tomato-based stew.
- Nsala soup – A light, peppery white soup made with fresh fish.
- Egusi soup – A hearty melon seed-based soup.
4. Yam Porridge (Asaro)
Yam porridge is a “one-pot” dish made by cutting yam chunks and cooking it in a flavorful sauce of peppers, onions, palm oil, spices and leafy greens like spinach or Ugu for a balanced diet.
5. Yam Flour (Elubo)
Yam can be processed into flour (elubo), which is then used to make amala, a smooth, stretchy dish commonly eaten with soups. It pairs best with:
- Gbegiri – A creamy bean soup with pepper, palm oil and seasoning.
- Ewedu – A slimy green soup made from jute leaves. It is often cooked by boiling with some water and beaten with a special broom to become soup.
Yam is more than just a staple food—it is a cultural icon (usually an important item for traditional marriages in Nigeria) and must have in Nigerian cuisine. Whether boiled, fried, or pounded, yam remains a beloved ingredient that brings comfort and possibilities to many dishes
Do you love yam? How best do you eat it?
Love,
Ayobambo