Instructions

1. Begin by peeling the yam and cutting it into small chunks, roughly 1 to 2 inches in size.
2. Place the yam chunks in a large pot and add enough water to cover them completely.
3. Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to medium and cook the yam until it is soft and easily mashed with a fork, which should take about 20-25 minutes.
4. Once the yam is cooked, drain the water from the pot and transfer the yam to a mortar and pestle or a large mixing bowl.
5. Using a pestle or a sturdy wooden spoon, begin to pound the yam. Apply even pressure and pound until it becomes a smooth, stretchy dough. This may take some time and effort, so be patient!
6. As you pound, add a little water at a time to help achieve the desired smooth and stretchy consistency.
7. Once the yam is well-pounded and has reached a smooth, elastic texture, it is ready to be served. Shape it into a ball or mound using your hands.
8. Serve the Iyan hot alongside your favorite Nigerian soup or stew, such as Egusi, Ogbono, or Efo Riro.