MY FAVOURITE FOOD: POUNDED YAM WITH EGUSI SOUP

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Food is an essential part of human existence, such that it is one of the most basic needs of a man. Even if any man does not have the others basic needs, once food is available such a person can still live long enough. This brings us to the saying that, when the issue of food is solved, half of the original issue is gone already. Also, whatever happens to you, eat first! they say.

Now, this brings us back to the /// @hive-learners// prompt below:

Week 03 - Edition 03 Topic
“YOUR FAVOURITE FOOD”
This can be any food at all. It can be a local or foreign dish. What matters is that you just love eating it. Tell us why you love it and how it is prepared.

As you may have known, I come from a tribe in my state of origin where there is one special food that everyone eats, at family tables to grand celebrations, it is present. Even though I did not grow up there, my parents made sure it was reflected in our family's food schedule. Although, we do not prepare it every time due to the little stress in it but, ultimately, it is delicious at the end. Yes, my favourite food is Pounded yam with Egusi soup. Actually, the Egusi soup is quite easy to make but the Pounded yam is, of course, pounded!

Now, onto the preparations..

I once published a post on how to prepare the egusi soup. You should check out - EGUSI SOUP WITH PONMO AND FISH. And one thing I like about the soup is the fact that you can be creative with it, especially in the vegetables you want to use. You could add any kind of vegetable you want ranging from bitter leaf to scent leaf.

The ingredients used were:
⦁ Egusi (Melon seed)
⦁ Fresh pepper
⦁ Palm Oil
⦁ PONMO (Cowskin)
⦁ Fish
⦁ Waterleaf
⦁ Onions
⦁ Seasoning
⦁ Salt

You can check out the whole recipe in EGUSI SOUP WITH PONMO AND FISH. And the end result of that was...😋

Now, to the pounded yam part - the main deal! The selected yam to be dealt with is first peeled, then it is washed thoroughly. The washed yam is then put in a pot on fire and filled with water enough to boil the yam to stupor - almost pulp-like for it to be worth pounding.This will enable the process of pounding to be smooth and without lumps. Because when lumps are in there, you will not enjoy the pounded yam. Before the yam is done, the mortar and pestle is gotten ready by washing them thoroughly.

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So, once the boiled yam is ready, it is divided into batches to avoid too much yam needed per pounding round. A batch is put into the mortar are pounded vigorously - like one's life depends on it. Water may be added at intervals so as to make it smoother. The water used here is usually the one used to boil the yam in the first place, it is left in the pot even after the yam had been removed for pounding.

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Then, after all the batches had been done separately, they are added together at once and then the overall and final pounding commences. When it's done, it can now be dished out in different quantities to plates as your Lordship pleases.😁

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The second and third photos are mine.