Agoun (Beninese Pounded Yam with Peanut Sauce)
In short: Boiled yam pounded into a smooth, stretchy dough and served with a thick peanut sauce simmered with beef, tomato and chili. It takes about 2 h in total and makes 5 servings.
- Prep
- 30 min
- Cook
- 1 h 30 min
- Total
- 2 h
- Servings
- 5
- Difficulty
- Medium
- Calories
- 740 kcal
Agoun, also called igname pilée, is boiled yam pounded in a wooden mortar until it becomes a smooth, stretchy dough. It is a favorite in the north and center of Benin, where families eat it on Sundays and at celebrations. The dough is served with a sauce, and a thick peanut sauce with beef or smoked fish is a common partner. A stand mixer makes a good home version.
Instructions
- Toss the beef with half the salt, the garlic and the ginger. Heat the oil in a heavy pot over medium-high heat and brown the beef in two batches for 5 minutes each, then set it aside.
- Cook the onion in the same pot for 5 minutes, scraping up the browned bits. Stir in the tomato paste for 1 minute, then add the blended tomatoes and the whole chili.
- Return the beef to the pot and add 400 ml (1 2/3 cups) of the water. Cover and simmer over low heat for 45 minutes, until the beef is nearly tender.
- Whisk the peanut butter with the remaining 300 ml (1 1/4 cups) water until smooth, then stir it into the pot with the rest of the salt. Simmer uncovered for 20 minutes, stirring often, until the sauce is thick and the oil rises to the top. Discard the chili.
- About 30 minutes before the sauce is ready, put the yam in a large pot, cover with cold water and add the 1/2 teaspoon of salt. Boil for 25 to 30 minutes, until a knife slides in with no resistance.
- Drain the yam, keeping 120 ml (1/2 cup) of the hot cooking water. Tip the hot yam into the bowl of a stand mixer fitted with the paddle.
- Beat on medium speed for 5 to 8 minutes, adding the reserved water a spoonful at a time. Stop when the dough is smooth, stretchy and free of lumps.
- Rinse a bowl with cold water and shape the dough into 5 smooth rounds, wetting your hands to keep it from sticking. Serve at once with the hot peanut sauce.
Tips
- Buy white yam from an African or Caribbean market. The orange-fleshed tubers labeled yam in some supermarkets are sweet potatoes and will not stretch.
- Beat the yam while it is hot. Once it cools it turns gluey and lumpy, so keep it in the pot until the mixer is ready.
Questions and answers
Is agoun the same as pounded yam?
Yes, agoun is the Beninese name for pounded yam. What sets it apart in Benin is the sauce, such as peanut, vegetable or sesame, often with meat or fish.
How is agoun eaten?
Pull off a small piece with the right hand, roll it into a ball and press a dent into it with your thumb. Scoop up some sauce and eat it in small bites.
Can I make agoun without a stand mixer?
Yes. A mortar and pestle is the traditional way, and a sturdy masher followed by hard beating with a wooden spoon also works. Avoid a blender, which makes yam gummy.
How long does it take to make Agoun (Beninese Pounded Yam with Peanut Sauce)?
About 2 h in total: 30 min of preparation and 1 h 30 min of cooking.
How many calories are in Agoun (Beninese Pounded Yam with Peanut Sauce)?
About 740 kcal per serving, with 32 g of protein, 82 g of carbohydrates and 32 g of fat. These values are estimates.
Nutrition per serving
| Calories | 740 kcal |
|---|---|
| Protein | 32 g |
| Carbohydrates | 82 g |
| Fat | 32 g |
| Fiber | 10 g |
| Sugar | 6 g |
| Sodium | 650 mg |
Estimated values, calculated from the ingredients.
