Yam porridge, also known as Asaro, is a delectable yam meal from Nigeria. It is cooked with some yam pieces in a well-seasoned pepper mixture until it is soft and fluffy. It is quick and simple to prepare. It is a party favorite and makes the ideal lunch.
Even though the dish is more popular in Nigeria’s Yoruba-speaking region, it is still a meal that the majority of people enjoy, each with their own regional version. It is known as “Asaro elepo rede rede,” which translates to “yam porridge boldly colored with fresh palm oil and perfectly garnished.”
While you can make yam porridge without green vegetables, you can also include them. Serve it with your preferred protein for a more complete dinner.
COOKING INGRIDIENTS
White yam
Red palm Oil
Deboned smoked fish
Dry fish
Ground crayfish
Onion
Fresh green vegetable (eg pumpkin or scent leaf)
Roughly blended bell pepper
Roughly blended scotch bonnet pepper
Salt
Seasoning cubes
COOKING DIRECTIONS
Peel and cut the Yam into medium-sized chunks. Rinse a couple of times then set aside.
Put the yams inside a pot, add water, cover and let it cook for 10 minutes on medium to high heat
Add the blended pepper, salt, seasoning cubes, crayfish, onion, smoked fish, dry fish and palm oil.
Stir in, cover and leave to cook till it is completely done.
Mash the yams to your satisfaction with a spatula.
Stir in fresh green vegetable of your choice.
Allow it to simmer for an additional 3 to 5 minutes then turn off the heat.
Yam porridge can be eaten alone or served with fried stew and beef or fried plantain.
