Pounded yam is one of the most expensive food in our urban African cities, though most common in some rural areas. Yam is a perishable food which can be preserved for long period of time. Many people complaining about poundo yam saying “it ain’t as sweet as pounded yam, anyway it probably the yam they use or their process of cooking the poundo yam. In is important to note that Nigeria is the largest producer of yam in the world.
- Mature Yam tuber
- Yam slicer or Knife
- Sieving Machine or kitchen sieve
- Milling Machine
- Drier (oven or sundry or use mechanical drier)
- Parboiler or Any source of heat
Pounded yam flour does not require much man-power especially during small scale production.
- Firstly, wash yam tuber thoroughly and ensure its sand free. Then peel the yam tuber and slice the yam tuber using yam slicer or knife and wash it thoroughly.
- Parboil the sliced yam tuber in big basin or boiler till it gets partially cooked. You’re almost done.
- Dry the parboiled yam using drier or sundry for some days until it’s properly dried.
- Mill/grand the granules and sieve the powder after which the pounded yam is ready.
Note: the more you keep the flour in an air-tight container the better it get.
The best way to preserve pounded yam flour and dry the yam thoroughly.
You can firstly try it in your kitchen on a small scale and larger scale later. The demand for pounded yam flour is so high both locally and abroad.