Ola Ola Pounded Yam Flour 1.8kg

Description

Ola Ola Pounded Yam Flour is a premium instant pounded yam flour made from 100% whole cooked yam (Dioscorea spp.), carefully dried and milled to deliver the smooth, white, elastic swallow known as Iyan — the beloved staple of Yoruba and Nigerian cooking.

Iyan is not Amala. Pounded Yam (Iyan) is made from the white flesh of whole yam tubers, producing a clean white, beautifully stretchy swallow. Amala is a different dish entirely — made from dried yam peel/skin (Elubo) and characterised by its dark brown colour and earthy taste. Ola Ola Pounded Yam Flour makes Iyan only. No mortar needed. No lengthy preparation. Just boiling water, a wooden turner, and five minutes.

Buy authentic pounded yam flour online in the UK from Surulere Foods — fast, tracked delivery to addresses nationwide.

How to prepare Pounded Yam (Iyan)

• Bring 2 cups of water to a full rolling boil per 1 cup of flour.
• Gradually pour in the flour whilst stirring continuously and vigorously with a wooden turner — this prevents lumps forming at the base.
• Reduce the heat, cover the pot, and steam for 2–3 minutes.
• Uncover and stir again, folding the dough from the sides inward until completely smooth, white, and elastic with no lumps remaining.
• If too soft, sprinkle in a little more flour and stir. If too stiff, add a very small splash of boiling water.
• Serve hot, moulded into smooth balls, alongside your preferred Nigerian soup.

Best soups to serve with Pounded Yam (Iyan)

• Egusi soup — melon seed soup with leafy greens and assorted meat (the most classic Iyan pairing)
• Okra soup (Ila Asepo) — smooth, draw okra with beef, smoked fish or crayfish
• Ogbono soup — thick silky draw soup made from ground wild mango seeds (Irvingia gabonensis)
• Oha soup — traditional Igbo soup with Oha leaves and cocoyam thickener
• Bitter leaf soup (Ofe Onugbu) — rich Igbo palm oil soup with stockfish and assorted meat
• Edikang Ikong — Efik luxury vegetable soup with waterleaf and ugwu
• Efo Riro — Yoruba spinach stew with assorted proteins in a rich pepper base
• Banga soup — palm fruit soup with dried fish and traditional spices (Delta/Ijaw style)

Storage

• Store in a cool, dry place in an airtight container after opening.
• Keep away from moisture and direct sunlight to prevent clumping.
• Best used within 6 months of opening.

Frequently asked

What is the difference between Pounded Yam (Iyan) and Amala?

Pounded Yam (Iyan) is made from the white flesh of whole cooked yam tubers — the result is a clean white, smooth, elastic swallow. Amala is made from dried yam peel/skin (Elubo) and has a characteristic dark brown colour and a more earthy, slightly bitter flavour. They are different dishes served with different soups. This product makes Iyan — not Amala.

How do I get smooth, lump-free pounded yam every time?

The key is to stir continuously from the moment the flour hits the water — do not let it settle on the base. A vigorous, constant stirring action as you pour the flour gradually prevents lumps. Cover and steam for 2–3 minutes after the initial stir, then fold and stir again until fully smooth and elastic.

What soups go well with Pounded Yam (Iyan)?

Egusi, Okra (Ila), Ogbono, Oha, Bitter Leaf (Ofe Onugbu), Edikang Ikong, Efo Riro, and Banga soup all pair beautifully with Iyan. Egusi and Okra are the most traditional everyday combinations.

Is Pounded Yam flour gluten-free?

Yes — yam flour is naturally gluten-free. Always check the pack label for cross-contamination information if you have a severe allergy.

Ingredients

100% Pounded Yam (Dioscorea spp.)

Nutrition Facts (per 100g)

Energy: 1490kJ / 350kcal  |  Fat: 0.1g  |  Carbohydrates: 84g (of which Sugars: 1g)  |  Fibre: 4g  |  Protein: 3g  |  Salt: 0.01g

Dietary Information

Vegan  ·  Vegetarian  ·  Gluten-Free  ·  Dairy-Free