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Loading...A staple dish from Benin, smooth pounded yam is made by boiling fresh yam and pounding it into a stretchy, smooth dough. It is traditionally served alongside spicy soups and stews, used to scoop up flavorful sauces. The texture should be silky, elastic, and completely lump-free.
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 280 kcalCalories
- 0.5 gFat
- 0.1 gSaturated Fat
- 65 gCarbs
- 8 gFiber
- 1 gSugar
- 4 gProtein
- 310 mgSodium
- 1500 mgPotassium
- 25 mgCalcium
- 1.2 mgIron
- 17 mgVitamin C
- 8 mcgVitamin A
Ingredients
For the fufu
- 2 lbs (about 900 g) fresh yam tuber, peeled and cut into 2-inch chunks
- Water for boiling
- 1/2 tsp fine salt
Optional finishing
- 2-3 tbsp reserved hot cooking water, as needed
- 1 tsp softened unsalted butter (optional)
Directions
- Peel the yam tubers with a sharp knife, removing all skin and any dark spots, then cut into roughly 2-inch chunks for even cooking.
- Place the yam chunks in a large pot, cover with cold water by about 2 inches, and add the salt. Bring to a rolling boil over high heat.
- Reduce heat to medium and simmer uncovered for 25-30 minutes, until the yam is fork-tender and beginning to fall apart at the edges.
- Drain the yam well, reserving about 1/2 cup of the cooking water. Return the drained yam to the hot pot off the heat to keep it warm.
- Transfer the hot yam to a large wooden mortar (or a sturdy mixing bowl if using a masher) and pound firmly with a wooden pestle in a circular motion.
- Add a tablespoon of the reserved hot water whenever the dough feels stiff, continuing to pound for 8-10 minutes until completely smooth, stretchy, and free of lumps.
- Fold in the optional butter at the end for a subtle richness, then shape the dough into a single smooth ball and place in a warm serving bowl.
- Cover immediately and serve hot alongside your favorite Beninese soup or stew, tearing off small pieces with your right hand to scoop up the sauce.
Cook’s Notes
- Use fresh, mature yam (puna or yellow yam) for the best stretchy texture; avoid waxy or immature yams that can turn gummy.
- Pound the yam while it is still very hot, as cold yam becomes lumpy and nearly impossible to smooth out properly.
- A traditional wooden mortar and pestle creates the signature elastic stretch; pulse hot yam in a food processor with 1-2 tablespoons of hot water as a modern shortcut.
- Add reserved water only a tablespoon at a time, since too much will make the fufu soft and unable to hold its shape.
- Serve immediately, because leftover fufu hardens as it cools and is very difficult to rehydrate without losing texture.
