How to prepare a very beautiful looking Asaro (Yam Porridge)
Asaro, as it is fondly called is a Yoruba delicacy that is different from the basic Nigerian yam porridge because it is made with Tomato paste fried with Palm Oil, Ground Pepper, and Onions.
South Western Nigeria
A serving of Asaro contains about 398 calories.
A half tuber of medium Yam
2 Cooking Spoons of Palm Oil
1/2 Cup of washed and chopped Ugwu or Spinach leaves
3 medium Tomatoes
4 peppers and Tatashe
1 Big Onion chopped
Any garnishing: Ponmo, Smoked Fish or Stockfish (optional)
2 tbsp ground Crayfish
Thyme and Curry
1 seasoning cube
Salt to taste
- Wash and clean your Fish or Ponmo, boil with seasoning till soft, then set aside.
- Blend Tomatoes and Peppers. Heat a pan with Oil and saute Onions till it’s translucent. Pour Pepper and Tomato mixture and leave to fry for 8-10 minutes till there is no raw taste of Tomato. Stir at intervals to avoid burning.
- Peel the Yam, cut into small pieces, and wash thoroughly. Place in a clean pot, add some salt, cover with enough water and boil for 6-8 minutes. Add the Crayfish.
- When Yam is a bit tender, combine with fried Tomato and add a little water to reduce thickness. Add your seasoning cubes, Thyme, Curry, and salt as necessary.
- Leave to cook for about 15 minutes on low heat till the Yam becomes very soft. Turn the Yam mixture till some of the Yams are mashed and then allow to cook for another 5 minutes.
- Add the chopped and cleanly washed vegetables as well as garnishing into the meal and allow to steam for another 5 minutes. Stir and put off heat.
Your Yam Porridge is ready!