The weekend might be over but the memory of eating 'Iyan' and 'egusi soup' can not be forgotten

The weekend might be over but the memories is still fresh, especially with the special delicacies i had. It was 'iyan' and 'egusi'. Its a delicacy commonly eaten in Africa countries, In Nigerian home expecially the Yoruba tribe 'iyan' known as pounded yam is a special kind of food, made on a special days because of some actual works involved from getting the yam, to pounding it and making a special kind of soup mostly 'egusi soup' to go with it. This is how my Saturday went😋.

Now this is 'Iyan' pounded yam

The 'egusi soup'

The perfect combo, pounded yam 'Iyan' & the 'egusi soup'

How is 'iyan' prepared?
The preparations is so simple, and like the 'pounded yam', the pounding of the yam will only be the stress involved here especially for people using the traditional means of mortar and pestle to pound, even thou electrical blender or grinding machine still be used to pound the yam.
Firstly, the yam is peeled, cut into small pieces and rinse with clean water, then boiled untill the yam is soft, no adding of any ingredients whatsoever.

After boiling the yam, the next thing will be to pound the yam, in this case am using the traditional means of mortar and pestle.

Thou there few techniques while pounding so as to get the best results, like when to add water while pounding, a cold water or warm water, etc.

With these simple steps, 'Iyan' is ready and ready to serve with the preferred soup but in this case i went for egusi soup which is my favourite😋. It was indeed a sweet weekend for me.