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Pounded yam is smooth dough of mashed yam often eaten with a vegetable soup or stew. It is much liked mashed potatoes, but smoother, heavier and tastier. It is very popular african food, especially in the middle belt, eastern and southern Nigeria, Ghana, Ivory Coast (Cote d'Ivoire), Benin and some parts of West Africa.
Traditionally, pounded yam is made by boiling yams in a pot, and once cooked, it is placed in a mortar and pounded or beaten into a smooth textured dough with a three-five foot tall pestle.
Thanks to modern technology, there are now other ways of preparing poundo yam. This involves yam been processed into a dried powder either by sun drying yam or commercially using desiccating machines.
All you need to do is sprinkle the powder into a pot of boiling water and stir the mixture until you obtain your desired texture, then you allow this to cook for a few minutes.