How to make pounded yam using a food processor

When I first learnt from a friend years ago about making pounded yam in food processor, I was like wow! that is real cool. Even though I’m not a pounded yam fan but when it comes to kitchen task, I love any gadget or appliance that makes the work easier and faster. I’m all for the easy life! who wouldn’t be pleased to know you don’t have to go through the task of sweating it out over a mortar and pestle making pounded yam? that you can whip up hot pounded yam anytime you so wish without being put off by the physical exercise it involves?

At the time my friend gave me this information, what I had was a mini chopper. I put it to test and yes it made pounded yam. I had since made pounded yam in a food processor and also in a stand mixer. I will be posting how to with mini chopper and stand mixer in another post but for now here is how to make pounded yam in a food processor.

Preparation time: 5 minutes

Cooking time: 25 minutes

Total time: 30 minutes

You will need

Food processor with dough blade



1) Cut yam into small shapes and rinse.


2) Put rinsed yam in a pot, pour water to be slightly above the yam and boil yam till very soft.

Do not add salt. Yam for pounded yam is unsalted.


3) When yam is cooked till soft and while pot is still on heat, pick the yam slices into the food processor.

If there are still yam cubes left in the pot , do not take off heat. Yam should be from heat to food processor.


4) Switch on the food processor and watch it turn your boiled yam to pounded yam. It takes approximately 1 minute to achieve this.


Few seconds and already churning away beautifully



Pounded yam is done and it takes less than 2 minutes to make it in food processor


5) Using a spatula or spoon scoop out hot pounded yam into a plate.

pounded yam

See how stretchy, smooth and fluffy the pounded yam is? That’s easy peasy pounded yam with no sweat of pounding with mortar and pestle.

food processor pounded yam

Enjoy with groundnut soup (HERE), Ogbono (HERE), Ila asepo (HERE) or any other soup.

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“Before you act, listen. Before you react, think. Before you spend, earn. Before you criticize, wait. Before you pray, forgive. Before you quit, try.”- Ernest Hemingway

The Bulgur Solid (Bulgur Fufu)

What prompted this post was a debate yesterday on Bulgur wheat, cous cous and rice. The taste, health benefits and preference. I have had it in mind to make a post on what I do with bulgur and that post yesterday was a good reminder.

To those of you who have never heard of Bulgur wheat or Bulgar wheat, (it can be spelt either way. Infact I also found out it can also be spelt Bulghur and bulghar) here is a brief introduction for you:

Bulghur wheat is a cereal food made from the groats of a type of wheat – durum wheat. Bulgur wheat is whole grain and compared to white rice, bulgur has higher protein content and higher fibre. It also has higher levels of minerals and vitamins. Bulgur looks like rice and most times prepared in similar manner.

I have seen a lot of people cook Bulgur like plain rice, pilaf, stir fried bulgur, etc..

I have tried the plain boiled version, the stir fried version, pilaf, the cereal (bulgur porridge) and ofcourse I made it into solid hence this post😊

I bought bulgur wheat to try many months ago when a friend Biola Agiri Oshin ( Party heavens party solution) posted on her BBM status that she tried bulgur and won’t be going back to rice. Accompanied to that was a picture of what looked like a slightly coloured broken rice. I had never heard of Bulgur before then so I researched it. I compared the health benefits with cous cous and rice and it came tops so I decided to try it.

First trial I did was cooking it plain to be served with stew. We had it for dinner and my verdict as a staunch rice lover and addict is if it’s not rice, it is not rice! Lol.. What will I ever do without precious rice? Don’t get me wrong, Bulgur wheat tastes good. It was chewy and very close to rice but it simply did not replace rice for me personally. My mum who is very much a rice lover like me as I gisted you in my native jollof rice post had the same sentiments. She liked Bulgur and it was sold on her as per the benefits and all but did not think it was as good as rice to her taste.

Next try after that was as a form of solid. The Nigerian girl loves solid creative part of So here I am sharing with you my Bulgur wheat solid and will also make posts soon on the bulgur wheat breakfast porridge and other ways I’ve tried it.Thanks to Biola Oshin for the heads up on bulgur wheat.

Preparation time: 5 minutes

Cooking time: 15 minutes


3/4 cup Bulgur wheat

3/4 cup cold water

2-3 cups hot water (Depending on how soft or hard you like your solid)


1) Blend bulgur into powder using a dry mill.



2) Add 3 cups of hot water in a pot and put on low heat.


3) Mix bulgur powder with the 3/4 cup of cold water, mix smoothly and pour into the pot of hot water.


4) Put on low heat and leave to cook  for 10 minutes .


3) When the water is almost dried up and bulgur taste soft increase to medium heat and start stirring.


4) As you stir you will see it start getting thicker and forming solid. Keep stirring till solid is formed.



5) That’s Bulgur solid done.


6) Best served warm with soup like efo riro, Ogbono, ila asepo or any other type of Nigerian soup.

This is eating solid the healthy way.



IMG_2194Bon appetit 🙂

Coming up soon is a post on Bulgur breakfast porridge.

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Edikaikong is a Nigerian soup made of leafy vegetables. It is native to Calabar people and typically made with two types of vegetable namely ugu ( pumpkin) and water leaves. For where these two leaves are not available they can be substituted with vegetables such as Spinach and Kale. This soup always remind me of my friend Esi and this is because during my NYSC she introduced me to this soup and on the day, she served it with correct mortar pounded yam ( which she borrowed from our landlord…lol). The special treatment wasn’t for us though as she had an August visitor. That was 1 of only two times she pounded yam for us..heheeee.

I like this soup because apart from being delicious, it’s high in nutrients. So here is how I cook Edikainkong..

500g pumpkin leaves (ugu)

1kg water leaves

3 red scotch bonnet

2 yellow scotch bonnet

1 brown onion (chopped)

Smoked dry catfish

Snails or/and periwinkles

Dry shawa fish (optional)

1/2 cup grounded crayfish

1 cup crayfish


Assorted meat ( shaki, ponmo, etc)

3 cooking spoons palmoil

2 bouillon (maggi cubes)


1) Blend the scotch bonnets with half of the onions.
2) Wash the smoked fish by pouring hot water and salt on it, leave the fish in the water for 3 minutes then washout the dirt. Debone and shred the fish.
3) Boil the offals ( shaki, ponmo,etc) seperately and set aside. Wash and cut the vegetables seperately.
4) Boil the beef with 1 maggi cube, the remaining half of the chopped onion and salt.
K’s Cuisine tip: Do not add water to the beef. Beef brings out water when boiling. Just boil (more like steaming) on low heat and watch the meat bring out water. My mum never boils beef with water😊 and remember Edikaikong is a no water added soup. The water from the beef and water leaves are all that’s needed for the soup.
5) When beef is done there will be stock in the pot from the beef. Add the assorted meats, smoked fish, palm oil, grounded pepper and crayfish. Cover and leave to cook for 10 minutes.
Tip: If stock is too much in the meat after boiling, take out some of it. You do not want too much water.
See the beef stock? No water added to boil beef
See the beef stock? No water added to boil beef
6) Add the periwinkle and/or snail. Also add the water leaves and leave to cook for another 5 minutes on medium heat. The water leaves will emanate fluid into the soup.
7) Add the pumpkin leaves, the remaining maggi, grounded crayfish and salt to taste. Leave to simmer for 3 minutes. The Ugu leaves balances the soup and the soup has minimal or non existent  liquid at this stage.
Edikaikong soup is ready.
Serve with Eba, Semo, Starch, Amala or Pounded yam.
Edikainkong served with Eba
Edikaikong served with Eba
For how to design Eba as in the picture click HERE.
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Eba roll

Many of you readers have been asking me how I make Eba into rolls and other shapes and I promised to make a post on it. I had actually forgotten till the requests started coming in again.




I’m so sorry for the delay in making this post. Eba roll! I first saw this design on a friend’s bbm display picture and i was impressed as it made the Eba look funky. Kudos to the person that thought this design up!

The baker in me figured it’s basically like rolling pastry and I tried it out..I must say the first time I made my Eba into this shape my husband called it ‘Eba sausage’ lol.. he’s not far off as it’s just like rolling pastry the way sausage roll is done. So here we go..

Things you need: 

Eba (or any solid you want to shape)

Cling film or plastic bag (I prefer plastic wrap)

Rolling pin


1) Lay the plastic wrap or cling film on a flat surface.


2) Put the Eba on top of the plastic wrap right in the middle.


3) Fold the plastic wrap over the Eba. From the right or left it doesn’t matter.


4) Roll out the Eba with a rolling pin


5) Using the plastic wrap gently roll up the Eba.


Note: Your hand has no business touching the Eba until after you’ve rolled the Eba and that’s just to lift into the plate. Using the plastic bag to guide the roll makes it smooth and not messy.


That’s it. Very easy. It takes less than 2 minutes ( I do it in less than a minute..practice makes perfect😀) leaving your Eba still hot

Eba roll

Eba roll


1) Follow step 1,2, 3 and 4 above

2) Slice the Eba into strip using a wet knife or kitchen scissors. Use the plastic wrap to press edge of the cut for a smooth finish.


3) Roll up the Eba till you get to the other end. Use the plastic wrap to guide the roll.

4) Place in plate and serve with soup.


In the words of my friend Yetunde ‘See good old Eba looking funky’ heheee.