NIGERIAN YAM PORRIDGE (ASARO)
Nigerian yam porridge also known as Asaro is a combination of yams and fresh green vegetables, it’s a tasty and healthy way to eat yam as you can add your green veggies.
This recipe will put you through on how to make Yam Porridge.
- 1kg of yam
- Red Palm oil
- 1 smoked/dry fish of your choice
- Meat of choice (Optional)
- Ground crayfish
- Chopped onion
- Fresh green vegetable – Pumpkin (ugwu), Scent leaf (efirin or nchanwu) or spinach
- Habanero or Chilli Pepper
- Salt (to taste)
- Bouillon cubes
- If you are using meat, cut them into small pieces, spice it thoroughly and cooked until its soft. Then move to the next steps below :
- Peel and cut the yam tuber into small sizes, wash the yam cubes and put inside a pot.
- Wash and chop the onions into small pieces, blend the chilli pepper and set them aside. If using dry fish, soak and pick and remove the bones at this time.
- Pour enough water into the pot to cover the yam cubes and start cooking at medium to high heat. If you are using dry fish, you can add it now.
- When the yams have become soft, add the onions, ground crayfish, pepper, bouillon cubes, palm oil and the smoked fish or meat (Meat is optional!).
- Cover the pot to cook till the yam is done. Add salt to taste and stir thoroughly. Cook at high heat for about 5 minutes.
- Lastly, add the green vegetable (Ugwu leaves or spinach), stir and leave to stand for a few minutes so the leaves are a bit fresh, then serve.