‘I am that I yam’
Today, we pay tribute to another staple food consumed by many ethnic groups in Nigeria. If ever there was a food representation of the saying that goes, “don’t judge a book by its cover” it would be yam.
Yam has a brown covering with thorn-like roots usually sprouting from it and white flesh hidden beneath. While it is a great source for carbohydrate, it is also a source for itching. Try dipping your hands in the water you put peeled slices of yam in and see the goodness of the Lord for yourself.
Just like beans, yam is not only tasty but can switch up its style in about nine ways. Grab your spoon or fork and dig in!
1. Pounded Yam
Pounded yam is so ‘goated’ that tush people had to create a packaged version known as Poundo yam and the blended version. It can be served at any ceremony; weddings, burials.
While this swallow has earned its accolades, the amount of pounding and sweating it requires is enough to make lazy people like us opt for the buka versions. We can not come and die 🙄.
We are also of the unshakable belief that egusi soup is the best accomplice for pounded yam. However, we are not bad people, we see the efo riro and ewedu soup brethren too–not on egusi’s level but they are trying sha.
Pounded yam begins its journey as unsalted boiled yam. Then, it is transferred to a mortar where your strength and sweating talent will be put to test. Not all varieties of yam can be used to make pounded yam. Strictly true yam or African yam.
2. Amala
How many staple foods can supply two different swallows? How many!? Amala is that delicacy in a class of its own. It goes with practically any soup. But, Yoruba people will recommend you try it with Gbegiri soup and ewedu for a heavenly experience.
Amala is made from dried yam that has been ground and served. The off-white powder then turns to a lovely brown colour once stirred into hot water.
3. Yam Porridge
Yam porridge is a delicacy celebrated by soft-life connoisseurs. Its preparation is just so stress-free and welcoming. You can put different types of veggies and seafood in it.
One thing though, it has to have a red look which can only be achieved by adding palm oil and red pepper. To fully appreciate this delicacy, use a turning stick to softly pound it.
4. Ikokore
Ikokore, also known as Ifokore, is peculiar to the Ijebu tribe of Ogun State and is prepared just like yam porridge.
However, Ikokore can only be prepared using water yam as opposed to the white yam used to prepare yam porridge.
5. Boiled Yam
Boiled yam is that one food that needs little or no encouragement to shine. No paparazzi, just add water, salt to taste and boil. Some people with a sweet tooth even go ahead to add sugar to make it yummier.
Boiled yam can be fully enjoyed with fried egg or stew. The sapaverts can also dip it in vegetable oil, palm oil or swallow it like that.
Take care not to choke on it though. Let it not be us you blame when your life flashes before your eyes.
6. Yamarita
How many meals can boast of adapting so well like yam? Only a few!
Another personality of yam is yamarita, made by dipping boiled yam first in a mixture of egg, salt dried pepper then in another mixture of flour, garlic powder, curry powder, thyme and black pepper.
From the process, even before the frying that is required after all the dipping, you can already tell that it would be a banger.
7. Fried Yam
Disclaimer – if you are dramatic while frying plantain or fish, just pass this one by.
Fried yam is that meal that can be enjoyed as standalone or paired with fried stew that contains assorted meats. This delicacy has saved many starving bellies as it is also sold by the roadside, just like akara.
Fried yam is popularly known as Dundun among Yoruba people.
8. Ojojo
From staple food to fingerfood, mention a food that has a better switch up game. Ojojo will have you licking your fingers even when you’re done munching it. It’s that good!
It is prepared by adding salt, onions, seasoning cubes, pepper, and shrimps to grated fresh water yam. This mixture is then scooped into hot oil with bare hands or tablespoon, fried to taste and served.
Tush names of Ojojo are yam balls fritters and yam balls 😌. Water yam is the only suitable variety of yam for this delicacy.
Take note o 💁🏻♀️
9. Roasted Yam
While smoked yam might sound foreign to children of nowadays, it was a thing for the older generation.
Roasted yam is prepared by flipping yam slices on a grill without removing the peels. If your homemade dodo usually turns to charcoal black, this might not be for you. Go outside and buy.
Like fried yam, roasted yam is best served with fried stew with lots of assorted meats swimming in it.
Quick question: Why eat roasted yam? Cuz e dey choke–literally.
#TraditionalValues is a segment documenting the beauty of indigenous culture. This edition showcases the multiple personalities of yam.
