How to Make Pounded Yam (Yadda Ake Yin Sakwara)

pounded yam pinit

Pounded yam is a beloved Nigerian delicacy that holds a special place in the hearts and palates of many. Made from yam, this traditional dish is not only a staple in Nigerian cuisine but also a source of pride and comfort for those who enjoy it. Pounded yam is known for its smooth and fluffy texture, making it the perfect accompaniment to a wide range of soups, particularly the popular egusi soup.

This delightful dish has captured the taste buds of many Nigerians, with its popularity extending to different regions and ethnic groups. Among the admirers of pounded yam, the TIV people and Yorubas hold a special affinity for this culinary delight. It is known as “Sakwara” in Hausa.

In this article, we will guide you through the process of making pounded yam, offering you a simple and enjoyable experience in creating this cherished Nigerian dish. So, let’s get started, shall we?

How to Make Pounded Yam (Yadda Ake Yin Sakwara)

Equipment for Making Pounded Yam

Cooking potYesGet ItGet It
Cup cake containersYesGet ItGet It
Food warmerYesGet ItGet It
KnifeYesGet ItGet It
BowlYesGet ItGet It
Mortar and pestleNo

Ingredients for Making Pounded Yam

1 tuber of yam

Procedure for Making Pounded Yam (Sakwara)

STEP 1: Use the knife to peel off the back of the yam.

STEP 2: Slice it to any size of your choice.

STEP 3: Wash the sliced yam thoroughly and set it aside.

STEP 4: Put the pot over medium heat and add enough water to cook the yam.

STEP 5: Add the washed, sliced yam into the pot, along with a little salt. Cover the lid and allow it to cook for about 30 minutes until very soft.

STEP 6: Once the yam is well cooked, turn off the heat. Do not pour out the water left in the pot.

STEP 7: Transfer the cooked yam to a clean mortar and pestle. Pound the yam, adding the water from the pot at specific intervals of pounding (e.g., every 2 minutes). This will help soften the yam for easier pounding.

STEP 8: Continue pounding until the yam reaches your desired texture. Once well pounded, pack and pour it into a warmer.

STEP 9: Your pounded yam (Sakwara) is now ready!                      

How to Serve Pounded Yam

Pounded yam is best served with Egusi Soup, although it pairs well with other soups such as Miyan Taushe, Miyan Kwai, Spinach Soup (Miyan Alayyahu), Miyan Gyada, Okro Soup (Miyan Kubewa), and many more. Keep a glass of clean drinking water nearby, as you may need it while enjoying your meal.

Occasions to Serve Pounded Yam Best

Pounded yam is typically served for lunch or dinner, but it can also be enjoyed for breakfast. Additionally, it makes for a delightful delicacy during weddings, social gatherings, naming ceremonies, festivals, and other special occasions. Remember, it tastes best when served hot.

How to Store Pounded Yam

To store pounded yam, keep it in a warmer, and it will last for up to 24 hours. If you prefer to store it in a fridge or refrigerator, it can last even longer, but be sure to warm it before consuming it.

Pounded Yam Health Benefits

Apart from its delicious taste, pounded yam offers several health benefits. It is a good source of energy, provides essential vitamins, helps build up body minerals, and is particularly beneficial for pregnant women. Additionally, it can help lower blood pressure and reduce menstrual pain, among other advantages.


In conclusion, the softness of the pounded yam is a matter of personal preference, so feel free to adjust it to your liking. Now that you’ve learned how to make this Nigerian delicacy, give it a try and let us know about your experience in the comments section below.

For more local delicacies, visit Northpad Nigeria.

You may also be interested in learning how to make other delicious Nigerian swallows such as Tuwon Masara, Tuwon Dawa, Tuwon Shinkafa, and Tuwon Alkama.

pounded yam

How to Make Pounded Yam (Yadda Ake Yin Sakwara)

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