Pounded Yam and Egusi
Smooth, stretchy pounded yam dough used to scoop thick soups, the quintessential Nigerian carb.
Why It Works
Pounding cooked yam breaks down cell walls and releases starch, creating a smooth, elastic dough; the neutral flavor lets it carry bold soup flavors while providing satisfying chew.
Key Ingredients
Similar Recipes (Fufu Family)
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