Wasawasa (Yam Couscous)
Photo: Mumuni Y Yunus, CC BY-SA 4.0
Wasawasa is a West African dish of yam flour rolled into tiny grains and steamed like couscous. The flour is worked by hand with small splashes of water until it forms beads, then steamed, rinsed in cold water to remove any bitterness, and steamed a second time under a towel. That double steaming gives light, separate grains with a mild yam flavor. Finished with a little groundnut or shea oil, it makes a good base for sauces and stews.
Instructions
Set a saucepan of water over medium heat so it comes to a boil by the time the yam mixture is ready. Sift the yam flour into a bowl to remove any stray particles left from processing.
Stir in water a little at a time, moving your hand or spoon in a circle so the flour forms tiny grains like couscous. Go easy on the water, and if you add too much, fix it with more flour. This can take up to 10 minutes, and shaking the bowl helps the grains form.
Transfer the grains to the top of a steamer set over the boiling water and cover. Steam for 15 minutes, gently lifting the lid after the first 10 minutes.
Take the steamer off the heat and rinse the grains in cold water to wash away any bitterness and break up clumps. You may need to rinse twice.
Let the grains drain for a few minutes, then toss with the oil, salt to taste and freshly ground pepper.
Return the grains to the steamer over the boiling water. Lay a clean kitchen towel or a piece of parchment paper over them to trap steam, put the lid on, and steam for another 10 to 12 minutes.
Serve hot with any garnish you like, such as pasta.
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