Wasawasa

Method

1. Sift 110 g of dried yam flour into a wide bowl to break up any lumps. Stir 0.25 tsp of the salt into 110 ml of warm water.
2. Sprinkle the salted water over the flour a little at a time, rubbing the flour between your palms and raking it with your fingers after each addition. You want evenly damp crumbs the size of coarse couscous, with no dry pockets and no dough balls; press a handful and it should just hold, then fall apart when nudged. Leave to rest 5 minutes so the flour drinks the water evenly.
3. Line a steamer basket or colander with a clean cloth and set it over a pan of fast-boiling water. Tip in the crumbs loosely without pressing them down, cover, and steam over medium-high heat for 20 minutes, until the colour deepens and the mixture smells nutty and cooked.