West African

Asaro (Yam Porridge)

Name: Asaro (Yam Porridge)
Total time: 60 min
Yield: 4 servings
Cuisine: West African
Ingredients: 1 medium tuber white yam; 1/2 cup palm oil; 1 large onion; 3 tomatoes; 2 red bell peppers; 1 scotch bonnet; 2 tbsp ground crayfish; 1/2 cup smoked fish

Yam chunks simmered down with palm oil, tomatoes, and peppers into a thick, savory porridge that's comforting, richly flavored, and endlessly warming.

60 minutes

Serves 4

Main

Contains common allergens

Fish Seafood Shellfish

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Instructions

5 steps

1
Prep the Yam: Peel the yam, wash thoroughly, and cut into medium-sized cubes.

2
Blend the Base: Roughly blend the tomatoes, red bell peppers, scotch bonnet, and half of the onion.
3
Fry the Base: Heat the palm oil in a pot and sauté the remaining chopped onion. Add the blended pepper mix and fry for 10 minutes until the raw taste is gone.
4
Boil the Yam: Add the yam cubes to the sauce, along with the smoked fish, crayfish, bouillon, and enough water just to cover the yam.
5
Cook and Mash: Cover and cook on medium heat for 20-25 minutes until the yam is completely soft. Use a wooden spoon to mash about half of the yam pieces directly in the pot. This thickens the liquid into a rich, starchy porridge. Let simmer for 5 more minutes and serve.

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