Iyan (Pounded Yam)

African yams are not readily available elsewhere in the world, so regular yams may be substituted.

Ingredients For Iyan, Pounded Yam

* 4 yams, peeled (canned yams may be substituted, if necessary)
* Water
* Salt, to taste

Procedure

1. Rinse the yams in water and slice them into chunks. Place chunks in a large pot or saucepan. If substituting canned yams, pour the contents of the can into a saucepan, but do not add additional water.
2. Bring to a boil and cook, uncovered, about 20 minutes (10 minutes for canned yams), or until soft enough that a fork is easily inserted.
3. Drain the yams and place them into a blender (or mash by hand). Blend until smooth.
4. Season with salt and serve with soup or stew.

Serves 6.

Igbo Day is a festival of Iri-ji , which means, “new-yam eating”. It is held by the Igbo people in Nigeria in August and is a day to celebrate the end of the cultivation season. The oldest man in the community performs the solemn ritual of eating the first new yam. This ritual is meant to express the community’s appreciation to the gods for making the harvest of farm crops possible. Only yams are served at the festival.

Filed under: Nigerian Recipes by Mass Cass Restaurant
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Edikangkong soup is a very tasty soup cooked with lots of vegetables, some fish, onions, meat, salt etc. This is a well famous Nigerian soup, particularly indigenous to the Efiks and thoroughly enjoyed and appreciated amongst connoisseurs and lovers of good food all over the country.

There are many myths attached to this superb soup but as you can see from the recipe given, it is simply a vegetable soup.

Below is the ingredients and instructions for cooking Edikangkong soup:

* I kg/2 1b assorted meats (beef, oxtail, tripe, ponmo, bokoto and bushmeat)
* 4 snails (washed with lemon and limes)
* 450 gm /l lb stockfish (pre-soaked)
* 450 gm /l lb dry fish ( thoroughly washed)
* 450 gm/l lb periwinkles (top & tail)
* 225 §/8 oz whole dry prawns (cleaned)
* 225 gm / 8 oz ground crayfish
* I medium onion
* 1.35 kg/3 lb fresh ugwu/pumpkin leaves (washed and shredded)
* I kg /2 1b fresh waterleaf (prepared and washed)
* 200 ml palmoil
* 600 ml/l pt stock
* salt to taste

Wash the meat thoroughly and place in a large pot. Add some sliced onions, ground chillies and some stock. Place on heat and cook for 30 minutes. Meanwhile, remove the snail from shells and wash, rubbing with lime or lemon juice to remove slime. Wash the smoked dry fish with salt and soak in slightly salted eater for 5 minutes to kill any insect and loosen any sand or girt.

Filed under: Popular Foods by Mass Cass Restaurant
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