Get a pot of water going on medium heat (you want this to start to boil when you are ready to steam your yam flour mix)
Sieve your flour to get rid of any unwanted debris (the flour I used was milled in a public mill used of groundnuts, corn etc., so it is inevitable there will be residues in it)
Pour the sieved yam flour into a big bowl and gradually add tiny amounts of water in. You want to mix it thoroughly in circular motion aiming for the flour and water mixture to turn into small grains like couscous.
Do not be heavy on the water but if you are, you can adjust by adding more flour.
Be patient because this can take up to 10 minutes. To speed up the process, you can shake the bowl! This part requires lots of patience till you get that texture (like video above)
Get the second part of your steamer/colander on the boiling water and pour the mixture in and cover it for 15 minutes, staring gentle after the first 10 minutes. You can create a makeshift steamer but perforating holes into any metal bowl you have.
After 15 minutes, check and fluff it ensuring all parts have been cooked in steam and there is no flour left.
After 5 minutes, take it off the fire and rinse in cold water to allow any unwanted particles that may still be in to come up to the surface, and to take any bitterness that yam can sometimes have. The water also helps to break any clumps that may have formed. You may have to wash it twice till the water is clear.
Let it drain for a few minutes till almost dry, then add 3 teaspoons of oil, salt to taste and mix.
Get the mixture back into the steam pot/colander and back on the boiling pot of water.
To keep the steam in, you can put a clean kitchen cloth/ parchment paper over the steamer before covering. After another 10 – 12 minutes, your wasawasa is ready to be served.
Serve with shito and all the trimmings you want (spaghetti, cooked black eyed beans,chopped lettuce/ cabbage, onions etc. and any protein of choice!
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