Yam flour is kneaded with a turning stick, 'Omorogun', in a local cooking pot, 'Kokorin'. The Kokorin is placed on a pot stand called 'Adogan'. Indeed, this is a recycled Tyre rim/wheel used as an outdoor catering pot stand. The stand is filled with wood and charcoal, which are ignited to heat up the pot for cooking. As a method for put the pot firmly in position while energetically kneading, cooks use their feet to hold the bottom of the pot in place.