Asaro (yam porridge)
Asaro is an easy one-pot dish of yam porridge/pottage which is popular in western Nigeria. It is cooked with tomatoes and peppers, then mashed into a puree.
Ingredients
- 1.2 kg yam
- 140 g fresh tomato
- 60 g Tatashe
- 80 g shombo (fresh cayenne pepper)
- 3 scotch bonnet (fresh pepper)
- 2 medium onions (180g)
- ¼ cup ground crayfish
- 2 seasoning cubes
- salt
- ½ cup palm oil
Instructions
- Cut and peel yam, cut into 1-inch cubes and rinse in a bowl of water.
- Grind together tomatoes, tatashe, shombo, scotch bonnet and 1/2 of the onions.
- Slice the other half of the onions and set aside.
- Place yam in a pot, add 2 cups of water and stock (if using), place over medium-high heat.
- Add ground tomato mix, crayfish, seasoning cubes and a little salt.
- Add palm oil and sliced onions.
- Cover and cook till the yam is very soft and the liquid very much reduced.
- Use a potato masher or wooden spoon and mash the pieces of yam, leaving some whole.
- Reduce the heat and cook for about 5 minutes, stirring from time to time.
Notes
- If using meat and stockfish, wash and season with salt and seasoning cube, boil until soft.
- If using dry fish, soak in hot water for 2 minutes, drain and rinse well in cold water. Debone the fish.
- Add meat or dry fish with the other ingredients.
- Be careful when adding salt because when the Asaro thickens, the concentration of the salt will be more.
