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Yam porridge or Asaro is another delicious Nigerian yam dish cooked in a well-seasoned pepper mix until soft and fluffy with some yam chunks. It is very quick and easy to make. It makes a perfect dinner or lunch and it is also a party favourite.
Yam porridge (Asaro)
I got hubby cooking one of his speciality meal recently and I must give it to him, he doesn’t mess about when it comes to cooking Asaro (yam porridge). To be honest, I hardly cook yam porridge because why bother when you have a man-chef. Lol. We both have different ways of cooking this recipe, while he was cooking this recently, my camera-ready self, took pictures as he cooked it. Here is Olu’s version of Asaro (Nigerian yam porridge).
This recipe is made for 2-3 adults and it can be adjusted according to the numbers of people you are catering for. Asaro is well-loved by all and it is easy to make. I timed this cooking and it took approximately 45 minutes. You can add green vegetable to yam porridge, this is not a must as you can cook without it too. Serve it with a protein of choice for an all-rounder meal.
I used palm oil in this recipe, it is not a must in making this delicious Nigerian yam dish. Although it is referred to as Asaro elepo rederede (meaning yam porridge with a lovely red hue from palm oil) it is not a must. Vegetable oil is equally fine if that is what you have.
The bokoto (cowfoot) and dodo (plantain) stir fry was cooked with my homemade my Nigerian style harissa paste. It was a passing thought at the last minute and it was well worth it.
Ingredients
A tuber of yam (about 1kg)
Red bell pepper (Tatashe)
Scotch bonnet chillies (Ata Rodo)
Onion
Palm oil (use according to preference and you can substitute with vegetable oil)
Beef Seasoning powder or stock cubes
Salt
Mackerel fish, cleaned (substitute with dry fish or smoked fish)
Beef stock (optional) as you can also use water
Spinach or any green vegetable
prep!
peel and cut yam into chunks
Roughly blend red bell pepper, scotch bonnet chill and onions together on a pulse and set aside
Boil fish for about 5 minutes with seasoning, salt. Save fish broth for the porridge if you are not using beef stock
Place a small pan on medium heat, add palm oil and heat for about 2 minutes. Add chopped onions and fry till onions are translucent. Take it off the heat and set aside. This is to be added to the yam at the tail end of the cooking.
De-bone fish, flake and set aside
How to make yam porridge (Asaro)
Place a pan on medium heat; add yam chunks, blended pepper mixture and enough water to cover it (about one cm above the yam or keep it at the same level), add salt and bring to boil till yam is almost tender. Reduce the heat if you have to avoid the yam burning
Add stock or water to yam in between cooking if need be
Once yam is almost tender add already heated palm oil and chopped onions to the yam and continue to cook till yam is tender
Add seasoning (maggi/knorr) to your taste and check for salt
Using a wooden ladle, break yam into pieces but not to puree, leave some yam chunks if you desire
Add stock or water to yam in between cooking if need be (only do this to achieve desired thickness)
Add flaked fish and stir together gently to avoid breaking the fish and yam more, cook for another 2-3 minutes
Finally, add chopped spinach (or any other green vegetable), fold into porridge and cook for another 3 minutes.
Serve with sides of choice. If you enjoyed this recipe, why not try my coconut yam porridge recipe?
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Pictures recently updated. Below are some of the pictures originally posted in 2015.
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enjoy. x
Yam Porridge Recipe (Asaro)
Ingredients
- ½ tuber of yam about 1kg
- 1 red bell pepper Tatashe
- 1-2 scotch bonnet chillies (Ata Rodo)
- 1 onion chopped
- 1/2 cup palm oil or use according to preference and you can substitute with vegetable oil
- 1 tablespoon beef seasoning powder or stock cubes
- Salt to taste
- 1 medium size mackerel fish cleaned (substitute with dry fish or smoked fish)
- 1 cup Beef stock optional
- 2 handfuls spinach or any green vegetable
Instructions
- Prep the ingredientspeel and cut yam into chunks, rinse and cover with cold water and set aside Roughly blend red bell pepper, scotch bonnet chill and onions together with water and set aside
- Boil the fish for about 5 minutes with seasoning cube, salt. Save fish broth for the porridge if you are not using beef stock. De-bone fish, flake and set aside
- Place a small pan on medium heat, add palm oil and heat for about 2 minutes. Add chopped onions and fry till onions are translucent. Take it off the heat and set aside. This is to be added to the yam at the tail end of the cooking.
- Place a large pan on medium heat; add yam chunks, blended pepper mixture and enough water to cover it (about one cm above the yam or keep it at the same level), add salt, seasoning cube and bring to boil till yam is almost tender. Reduce the heat if you have to avoid the yam burning. Add stock or water to yam in between cooking if need be
- Once yam is almost tender add already heated palm oil to the yam and continue to cook till yam is tender. Using a back of a wooden ladle, break yam into pieces but not to puree, leave some yam chunks if you desire
- Stir in the flaked fish and stir together gently into the yam to avoid breaking the fish and yam more, cook for another 2-3 minutes. Finally, add chopped spinach (or any other green vegetable), fold into porridge and cook for another 2 minutes. Take it off the heat as the vegetable would continue to cook just before you serve the dish.
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