Gluten-Free Nigerian Iyan (Pounded Yam)

Ingredients:

1 yam (about 2 pounds)
1/4 cup warm water
1/4 cup yam flour (yam flour is naturally gluten-free)
2 tablespoons palm oil (optional, for added flavor)
Salt, to taste
2 tablespoons ground crayfish (optional, for flavor)
2 cloves garlic (optional, for extra flavor)
1 scotch bonnet pepper (optional, for heat)
Water, for boiling

Instructions:

Peel the yam and cut it into chunks.

Rinse the yam chunks in cold water to remove excess starch.

In a large pot, bring water to a boil. Add the yam chunks and cook them until they are soft and easily pierced with a fork (usually around 15-20 minutes).

While the yam is cooking, you can prepare optional ingredients for added flavor. You can blend the garlic, scotch bonnet pepper, and crayfish together into a paste.

Once the yam is cooked, drain it and transfer it to a mortar and pound it with a pestle. If you don't have a mortar and pestle, you can use a stand mixer with a paddle attachment or even a food processor. While pounding, gradually add warm water until you achieve your desired consistency. The pounded yam should be smooth and stretchy.

In a separate bowl, mix the yam flour with a little water to create a smooth paste.

Combine the yam flour paste with the pounded yam and continue to pound or mix until well incorporated. This step helps to improve the stretchiness and elasticity of the pounded yam.

If you're using palm oil, heat it in a small pan until it becomes clear, then add it to the pounded yam and mix well. This adds a traditional flavor and color to the dish.

Season your pounded yam with salt and add the optional garlic, scotch bonnet pepper, and crayfish paste for extra flavor, if desired. Mix well.

Your gluten-free Nigerian Iyan (Pounded Yam) is now ready to be served. It's traditionally enjoyed with a variety of Nigerian soups and stews, such as Egusi Soup or Okra Soup. Enjoy your delicious and gluten-free meal!