“Asaro”, as it is called in Yoruba, is yam porridge. The yam is cooked with ingredients, resulting in a thick or soupy dish. Some people also like adding vegetables to it.
- 1kg yam
- Palm oil (to colour)
- 1 smoked/dry fish of your choice
- 1 tablespoon ground crayfish
- 1 medium onion
- Fresh green vegetable – Pumpkin (ugwu), Parsley, Scent leaf (efirin or nchonwu)
- Habanero or Chilli Pepper
- Salt (to taste)
- 2 big stock cubes
How to make asaro
- Peel and cut the yam tuber into medium sizes. Wash the yam cubes and place in a sizeable pot.
- Wash and cut the onions into tiny pieces. Grind or blend the chilli pepper. Set these aside. If using dry fish, soak and pick the bones at this time.
- Pour enough water to cover the yam cubes and start cooking at medium to high heat. If you are using dry fish, add it now.
- When the yams have got a good boil, add the onions, ground crayfish, pepper, stock cubes, palm oil & the smoked fish.
- Cover the pot and continue cooking till the yam is done. Add salt to taste and stir very well. Cook at high heat for about 5 minutes.
- Add the green vegetable, stir and leave to stand for a few minutes then serve!
Enjoy with meat, fried fish, plantain, or straight from the pot.