Asaro (Nigerian Yam Porridge)
This asaro dish a.k.a Yam porridge is a Nigerian classic. It’s a one-pot dish that requires less than thirty-five minutes to prepare. It’s excellent served on its own or with other Nigerian delicacies.
Servings: 6
Calories: 897kcal
Ingredients
- 2 lbs White yam tuber
- 5 cups Water
- 2 large Red bell pepper
- 3 Roma Tomatoes
- 1 Habanero pepper plus more if you like it spicy
- 1 Medium red onion
- 1 cup Pure red palm oil unrefined
- ½ cup ground Crayfish ,divided
- 1 seasoning cube or a teaspoon of seasoning powder
- 3 medium whole Dry fish
- 5 oz Fresh or frozen Amaranth greens kale or spinach is fine
Instructions
- Cut the yam in half and peel it from top to bottom. Then cut the yam in half, lengthwise, and do the same for the other half. Cut the half into 3 pieces or quarters. Repeat the step for the rest of the yam.
- Rinse the yam under running water, place it into a large non-stick pot with enough water to cover the top, and season with salt.
- Place the bell peppers, habanero, and onion in the bowl of a food processor, then Pulse until it’s roughly combined. Add the pepper mix, seasoning cube, and half of the crayfish into the pot with yam. Cover the pot loosely and cook on medium-high heat for 15 minutes.
- Meanwhile, separate the head of the fish from the body and clean it under running water, making sure to remove any bones and gunk. Pluck, wash, and roughly chop the amaranth leaves and set them aside.
- Add the dry fish, palm oil, and the remaining crayfish into the pot with the yam, then stir to combine. Adjust for taste. Cover and Cook for 5 minutes.
- Lift a piece of yam with a spoon. Check to see if the yam is soft to the touch. Use a fork or masher to mash one or two, then place them back into the pot. This helps thicken the porridge.
- Add the leaves and stir to combine. Adjust taste. Cover and cook for 2 minutes or until the leave softens (It will take less time for spinach). Remove from heat. Serve immediately
Notes
*(Please see the step-by-step photos in the body of post, as well as experts tips and where to purchase some items)*
- If using frozen leaves, thaw them before adding them to the porridge.
- Store any leftovers in an airtight container, and place them in the refrigerator for up to 3 days. Freezing is possible but not advisable as the texture of the yam might change.
- Depending on the consistency you like your porridge, add or remove water as needed before adding the pepper mix. If the porridge is too runny, mash a piece of yam to maintain a thicker consistency.
- Cooked yam can go from soft to mushy fast. So keep an eye on the pot once the yam is fork-tender, or you’ll have no yam chunks left.
Nutrition
Serving: 1 | Calories: 897kcal | Carbohydrates: 20g | Protein: 91g | Fat: 50g | Saturated Fat: 21g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 17g | Cholesterol: 486mg | Sodium: 1086mg | Potassium: 2162mg | Fiber: 9g | Sugar: 6g | Vitamin A: 3988IU | Vitamin C: 99mg | Calcium: 200mg | Iron: 5mg