Pounded yam is a popular dish in West African cuisine, particularly in Nigeria. It is made by boiling yam tubers until they are soft and then pounding them into a smooth, stretchy, and dough-like consistency. This process can be done using a mortar and pestle or a mechanical pounder. Pounded yam is often served as a side dish with various soups and stews. The dish is known for its versatility and can accompany a variety of sauces, such as egusi soup or ogbono soup. Pounded yam is not only enjoyed for its taste but also for its cultural significance in many communities, often served during celebrations and gatherings.