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    Home » Yam Recipes » Yam porridge (Asaro)

    Published: Mar 26, 2020 · Modified: Feb 10, 2021 by Ajoke

    Yam porridge (Asaro)

    Jump to Recipe - Print Recipe

    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 and peppered beef served in a white bowl.

    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

    yam porridge and peppered beef served in a white bowl.

    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.

    mackerel stake in a pot about to be cooked and the other image had mackerel flakes in a yellow bowl

    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

    chopped peeled yam in a pan. the second image had the yam covered with blended pepper mix and the last image contain yam and pepper being cooked

    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)

    a process shot of how to fry onion in palm oil for asaro

    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.

    process shot of cooking yam porridge.

    Serve with sides of choice. If you enjoyed this recipe, why not try my coconut yam porridge recipe? You can also use this homemade quick chicken stock as a base for this porridge.

    I would like to take this opportunity again to say a massive thank you to everyone that has visited my blog, liked it and also took time out to leave constructive comments both on the blog and Facebook.

    You are all amazing. Without you all out there, there will not be my active kitchen. Thank you! Dalu! Nagode! Don’t forget to tell your friends and families about the new girl on the block.

    I am very open to suggestions and if you have a recipe you would like me to cook and see on the blog, kindly send an email.

    yam porridge and peppered beef served in a white bowl.

    Pictures recently updated. Below are some of the pictures originally posted in 2015.

    • asaro elepo recipe

    If you made this recipe, don’t forget to leave me feedback. Tag me on Instagram and save away to your Pinterest

    enjoy. x

    yam porridge (asaro)
    Print Recipe
    4.82 from 11 votes

    Yam Porridge Recipe (Asaro)

    Yam porridge or asaro is a delicious Nigerian yam dish cooked in well-seasoned pepper mix. It is very quick and easy to make
    Prep Time15 mins
    Cook Time25 mins
    Total Time40 mins
    Course: Main Course
    Cuisine: Nigerian
    Keyword: asaro, nigerian yam porridge, yam porridge
    Servings: 4
    Author: Ajoke

    Ingredients

    • ½ tuber of yam about 1kg
    • 1 red bell pepper Tatashe
    • 1-2 scotch bonnet chillies (Ata Rodo)
    • 1 onion chopped
    • ½ 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 ingredients
      peel 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.

    DID YOU MAKE THIS RECIPE? PLEASE RATE IT AND LEAVE ME A COMMENT. USE #MYACTIVEKITCHEN OR TAG @MYACTIVEKITCHEN ON INSTAGRAM SO I CAN SEE YOUR PHOTOS, I WOULD LOVE TO SEE YOUR CREATIONS. THANK YOU!

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    Reader Interactions

    Comments

    1. Oyin says

      July 10, 2022 at 3:40 pm

      5 stars
      It's awesome 😎 thanks ☺️☺️

      Reply
    2. Abolore Ukiri says

      May 06, 2022 at 10:56 am

      I followed every step you gave to prepare Yam Porridge (Asaro) and it's turned out so beautiful and very, very delicious. So glad I chose your page for it. God bless you and the great work you're doing 🤗🤗

      Reply
    3. Prince Nelson says

      November 18, 2021 at 3:54 am

      God bless you. You just rescued a Senior Bachelor. It honestly tastes as if it's prepared by a good Cook... The well spelt out procedural steps make it so easier to cook.

      Reply
      • Ajoke says

        November 30, 2021 at 10:05 pm

        I am glad you found the recipe helpful. Thank you for your feedback

        Reply
    4. Dc gold says

      September 29, 2021 at 3:48 pm

      Thanks so much I just made my own now

      Reply
    5. Isaac says

      March 09, 2021 at 9:38 am

      Thank you for the recipe, it was delicious, my first time of preparing asaro o lol.

      Reply
      • Ajoke says

        March 16, 2021 at 11:05 am

        Aww, I am glad you enjoyed it. Thank you for the feedback

        Reply
    6. Ronke says

      February 20, 2021 at 10:14 am

      Mehnnn! Thanks for the recipe! This is the best asaro i have ever made, i have never gotten it this right! Everybody licked their plates. Thanks once again

      Reply
    7. Peace says

      January 29, 2021 at 3:05 am

      I am preparing my right away

      Reply
    8. Joy says

      August 07, 2020 at 10:11 pm

      5 stars
      Excellent! Thank you for this sumptuous recipe. Simply delicious, this is my second time making it. Love it, love it, love it!!! Thank you 🙂

      Reply
      • Olawale says

        January 09, 2023 at 12:28 pm

        I'm preparing mine right away thanks

        Reply
    9. Vanessa says

      April 08, 2020 at 3:48 pm

      5 stars
      I just made the best asaro i ve ever eaten thanks to ur recipe ❤️❤️❤️, but i added Crayfish though🤷‍♀️🤷‍♀️, it came out so good, having my 3rd plate, n i said i should comment which i honestly don't do

      Reply
      • Ajoke says

        April 09, 2020 at 9:54 am

        Aww thank you so much Venessa, I am so happy you loved it and yes to cratfish in yam porridge! I really appreciate your feedback.

        Reply
        • Jephthah says

          December 20, 2020 at 10:20 am

          Asaro elepo rederede! I just love the way the words roll off my tongue. Gonna give this a try. I love asaro to high heavens and back. Tnks for sharing

          Reply
    10. Oge says

      April 08, 2020 at 12:31 am

      5 stars

      5 stars
      I tried it this evening and it was fantastic, very very yummy. I love this recipe

      Reply
      • Ajoke says

        April 08, 2020 at 12:33 am

        Yay happy days! Thanks you for the feedback Oge. I hope you would be trying more recipes from the blog.

        Reply
    11. biodun says

      August 04, 2016 at 9:09 pm

      Thanks for the recipe I just made it and it's very lovely, I used smoked Titus fish instead of the fresh one and added tiny bits of beef and ponmo in mine the frying of the oil with onions separately is an ingenious idea. Thanks

      Reply
      • Ajoke says

        August 04, 2016 at 9:53 pm

        I'm going to sleep a happy girl tonight. Thanks for the feedback Biodun

        Reply
    12. Tos says

      October 05, 2015 at 10:38 am

      Hmm... Looks like it's time to bring my yam out of the freezer, this sounds Delish!!

      Reply
      • Ajoke says

        October 05, 2015 at 6:48 pm

        Thank you Tos, do let me know how it turns out

        Reply

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    Hello, my name is Ajoke, and welcome to my food world,  I love to cook in my lively little kitchen. Join me in the adventure of cooking what we all call warm, hearty, and quick meals...

    More about me →

    Hello, my name is Ajoke, and welcome to my food world,  I love to cook in my lively little kitchen. Join me in the adventure of cooking what we all call warm, hearty, and quick meals...

    More about me →

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