📝 About This Recipe
Experience the soul of West African comfort food with this exquisite pairing of stretchy, velvet-smooth Pounded Yam and a nutrient-dense, aromatic Okra Soup. This plant-based version relies on the deep umami of fermented locust beans and a rich red palm oil base to create a savory masterpiece that is entirely dairy-free. It is a celebratory dish that honors traditional techniques, offering a perfect balance of textures ranging from the 'draw' of the okra to the satisfying bite of the yam.
🥗 Ingredients
The Pounded Yam
- 2 pounds Puna Yam (African Yam) (peeled and cut into medium cubes)
- 6 cups Water (for boiling)
The Okra Base
- 500 grams Fresh Okra (finely chopped or grated for maximum 'draw')
- 1/3 cup Red Palm Oil (authentic unrefined oil)
- 2 tablespoons Iru (Fermented Locust Beans) (rinsed; provides essential umami)
- 2 cups Vegetable Stock or Water (adjust for desired thickness)
Aromatics and Spice
- 1 large Red Bell Pepper (coarsely blended)
- 1-2 pieces Scotch Bonnet Pepper (seeded for less heat, blended)
- 1 medium Red Onion (half diced, half blended with peppers)
- 1 tablespoon Ground Crayfish (Plant-based alternative: Smoked Paprika & Dulse) (for smoky depth)
- 1 cup Spinach or Ugu Leaves (shredded)
- 1 teaspoon Sea Salt (to taste)
- 1 teaspoon Mushroom Seasoning Powder (natural flavor enhancer)
👨🍳 Instructions
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1
Place the peeled yam cubes in a large pot and cover with water. Bring to a boil over medium-high heat and cook for 20-25 minutes until the yams are very soft and can be easily pierced with a fork.
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2
While the yams boil, prepare the okra. Finely chop or grate the okra pods. If you prefer a chunkier texture, mince half and slice the other half into thin rounds.
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3
In a separate medium pot, heat the red palm oil on medium heat for 2 minutes. Do not let it smoke; you just want to melt it and release its earthy aroma.
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4
Add the diced onions to the palm oil and sauté until translucent. Stir in the blended bell pepper and scotch bonnet mixture.
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5
Add the rinsed Iru (locust beans) and the mushroom seasoning. Let this base fry for about 8-10 minutes until the water evaporates and the oil begins to separate from the pepper mix.
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6
Pour in the vegetable stock and bring to a gentle simmer. Add the ground crayfish (or smoky plant-based substitute) and salt to taste.
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7
Add the chopped okra to the pot. Stir vigorously to incorporate. To increase the 'draw' (viscosity), you can whisk the soup with a wooden spoon for 2 minutes.
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8
Fold in the shredded spinach or Ugu leaves. Cook for only 3-5 minutes more to keep the okra vibrant green and slightly crunchy. Turn off the heat and cover.
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9
Return to the cooked yams. Drain the water but reserve about 1 cup of the hot starchy liquid.
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10
Traditionally, yams are pounded in a mortar and pestle. For a modern kitchen, place the hot yams in a stand mixer with a paddle attachment or use a heavy-duty food processor.
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11
Beat the yams on medium speed, adding small splashes of the reserved hot water as needed. Continue until the lumps disappear and the yam becomes a singular, stretchy, dough-like mass.
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12
Wet your hands slightly and mold the pounded yam into smooth spheres or mounds.
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13
Serve the warm pounded yam on a plate alongside a generous bowl of the steaming okra soup.
💡 Chef's Tips
Always use Puna Yam (white yam) found in African markets; sweet yams or garnets will not achieve the correct stretchy consistency. To prevent the okra from becoming too 'slimy' if you dislike that texture, add a teaspoon of lemon juice while cooking. Ensure the yams are pounded while they are piping hot; if they cool down, they will become lumpy and difficult to smooth out. If using a food processor, pulse in short bursts to avoid over-processing the starch into a gluey mess. For a deeper flavor, toast the Iru in the oil for a minute before adding the peppers to unlock its fermented richness.
🍽️ Serving Suggestions
Pair with a chilled glass of Zobo (Hibiscus tea) to balance the richness of the palm oil. Serve with a side of fried plantains for a touch of sweetness. Add grilled oyster mushrooms on top of the soup for extra meaty texture. Enjoy traditionally by using your fingers to scoop the soup with small pieces of the yam 'swallow'. A side of spicy ginger-infused fruit juice complements the heat of the scotch bonnet.