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Loading...A traditional Ivorian staple made from freshly boiled yam pounded into a smooth, stretchy dough and served with a savory tomato-vegetable stew. The contrast between the pillowy yam and the rich stew makes this a beloved everyday comfort food across Côte d'Ivoire.
Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 475 kcalCalories
- 9 gFat
- 2.5 gSaturated Fat
- 96 gCarbs
- 9 gFiber
- 9 gSugar
- 6 gProtein
- 610 mgSodium
- 1850 mgPotassium
- 65 mgCalcium
- 1.6 mgIron
- 32 mgVitamin C
- 180 mcgVitamin A
Ingredients
For the pounded yam
- 3 lb true yam (Dioscorea), peeled and cut into 2-inch chunks
- 1 teaspoon salt
- 4 cups water, for boiling
- 1/2 cup reserved hot cooking water, as needed
For the tomato stew
- 2 tablespoons palm oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 green bell pepper, diced
- 4 ripe tomatoes, blended (about 2 cups)
- 1 tablespoon tomato paste
- 1 small eggplant, peeled and diced
- 1 teaspoon dried thyme
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
Directions
- Place the peeled and chunked yam in a large pot, cover with the 4 cups water, add the salt, and bring to a rolling boil. Cook for 20 to 25 minutes, until the yam is very tender and a fork slides through with no resistance.
- Drain the yam, reserving about 1 cup of the hot cooking water. You must work while the yam is piping hot for the smoothest, stretchy result.
- Transfer the hot yam to a large wooden mortar (or a deep, sturdy bowl) and pound firmly with a heavy pestle, adding splashes of the reserved hot water a little at a time. Pound and fold continuously for 10 to 15 minutes, until the mixture becomes a smooth, elastic, gluey dough with no visible lumps. Shape into a single rounded mound, cover, and keep warm.
- While the yam boils, begin the stew: heat the palm oil in a medium saucepan over medium heat. Add the onion and sauté for about 5 minutes, until softened and lightly golden at the edges.
- Stir in the garlic, bell pepper, and tomato paste and cook for 3 minutes, until the paste darkens slightly and smells fragrant.
- Pour in the blended tomatoes, then add the diced eggplant, thyme, salt, and pepper. Bring to a gentle simmer and cook for 15 to 20 minutes, stirring occasionally, until the stew is thickened and the eggplant is silky and tender. Taste and adjust the seasoning.
- To serve, place a portion of the warm pounded yam on each plate or in a small bowl, and spoon the hot tomato stew alongside or over the top. Tear off pieces with your fingers and dip into the stew.
Cook’s Notes
- Use true African yam (Dioscorea rotundata or alata) – russet or white potatoes will not replicate the sticky, elastic texture. Find them at African or Caribbean markets.
- Pound the yam while it is piping hot; the starches only gelatinize at high temperature. If the dough stiffens mid-pounding, dip the pestle in hot water and keep going.
- Lightly wet your hands with cool water only when shaping the mound; never add cold water directly to the dough, as it creates lumps and a gummy texture.
- Traditionally this is served with palm nut sauce, groundnut (peanut) sauce, or grilled fish – this quick tomato-eggplant stew is an easy everyday variation.
- A food processor can mimic the texture in a pinch: pulse the hot yam with splashes of hot water until smooth and stretchy, though hand-pounding produces the most authentic result.
