How to make yam porridge Recipe (Asaro) is a question this blog post will answer – Asaro, also known as Yam pottage or Yam porridge, is a highly delicious Yam recipe that is consumed by numerous tribes in Nigeria. It’s also simple to create. If you enjoy yams, this is a must-try recipe!
Yam porridge, a very traditional Nigerian recipe is known to be one of the best energisers due to its richness in nutrients and vitamins. Growing up as a kid in Nigeria, I always looked forward to yam porridge for breakfast. We usually prepare it with spices like curry leaves, pepper, chilli, salt, etc.
How to make Yam Porridge: Recipe for Nigerian Yam Pottage/Yam Porridge (Asaro).
Fried yam, pounded yam, and yam and egg stew have all become classics in their own right. This yam porridge dish tastes exactly like my mother’s. The only difference is that it contains parsley, which is unusual in my mother’s recipe. You can, however, add any herb or leafy green of your choosing, such as spinach, kale, or ugwu.
Asaro is made from Puna Yam that has been boiled until soft and then cooked with a mixture of peppers, tomatoes, onions, palm oil, and seasoning. While the dish is more widespread in Nigeria’s Yoruba-speaking region, it is nevertheless a dinner enjoyed by the majority, each with its own regional variety.
If you enjoy plantains, you can try porridge with plantains.
When making Nigerian Yam Pottage (Yam porridge), there are a few things to keep in mind:
- It is recommended to use the freshest palm oil you can find because old palm oil may affect the flavour of the pottage.
- It’s better to use as little seasoning as possible because the yam is naturally sweet, and too much seasoning would overpower the sweet flavour of the Pottage.
- If necessary, add a little extra water, but don’t overdo it.
The above are to be considered if you want to know how to make yam porridge
1/2 Yam medium-sized Puna
1 Onion medium-sized (diced)
1.5 Pepper Sauce a blend of peppers, tomatoes, and Onions
1/2 Cup Palm Oil of fresh
2 Tablespoons Crayfish
Crab Meat Stockfish or dried fish
Parsley or any Leafy vegetables (spinach, kale, ugwu)
1 Red Bell Pepper
1 Habanero Pepper
1 Onion Small
- Peel and cut the yam into medium-sized chunks, then rinse several times.
- Put the yams in a pot, cover with water, and simmer for 15 minutes on medium to high heat.
- Cook for a further 10 minutes on low heat with the pepper sauce, palm oil, onions, crayfish, salt, and stock cubes.
- Add the crabmeat (At this stage, you can add any additions you choose, such as smoked fish, prawns, or smoked turkey).
- Using a potato masher or a wooden spoon, mash the yams. I like to mash yams and leave some pieces. It adds texture!
- Add the parsley and mix well (spinach, kale, or ugwu)
- Allow it to boil for a further 3 to 5 minutes before serving.
This recipe is quite simple and should be within the range of most people, as it requires little effort or preparation. But be wary: if you don’t like yams, you may find that you do in this form since it’s easier to eat and less fibrous.
If you are wondering where to get the ingredients for this lovely meal. Grainfield foods offer you the best option. You can get these items are the best market price and have them delivered to you, either at your office or at home.
So now that you have known how to make yam porridge. Are you going to prepare yours and let us know in the comment section?