Main CourseDinner

Yam Porridge (Asaro)

Name: Yam Porridge (Asaro)
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Cuisine: nigerian, west_african
Ingredients: 900 g yam peeled and cut into 1-inch cubes; 2 pcs red bell pepper roughly chopped; 1 pcs scotch bonnet pepper roughly chopped (optional); 2 pcs tomato roughly chopped; 1 pcs yellow onion chopped; 0.5 cup palm oil; 2 cup vegetable broth; 1 tsp smoked paprika (optional); 1 tbsp crayfish powder (optional); 1 tsp salt; 0.5 tsp black pepper; 2 cup kale chopped (optional)

Asaro, or Yam Porridge, is a traditional Nigerian dish made with soft yams cooked in a rich, flavorful tomato and pepper sauce. It's a comforting and hearty one-pot meal that's perfect for a satisfying dinner.

An original recipe by Forkin

Total time: 1 hr
Serves: 4
Difficulty: Medium
Per serving: 574 kcal

Allergen information: may contain crustaceans. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

900 gyam, peeled and cut into 1-inch cubes
2 pcsred bell pepper, roughly chopped
1 pcsscotch bonnet pepper, roughly chopped(optional)
2 pcstomato, roughly chopped
1 pcsyellow onion, chopped
0.5 cuppalm oil
2 cupvegetable broth
1 tspsmoked paprika(optional)
1 tbspcrayfish powder(optional)
1 tspsalt
0.5 tspblack pepper
2 cupkale, chopped(optional)

Equipment

blender · large pot · cutting board · knife

The method

Step by step

1
Blend the red bell pepper, scotch bonnet pepper (if using), and tomatoes in a blender until smooth. Set aside.
About 5 min
Cook’s note: Add a splash of water if needed to help the blending process.
2
Heat the palm oil in a large pot or Dutch oven over medium heat.
About 2 min
3
Add the chopped yellow onion and sauté until softened and translucent, about 3-5 minutes.
About 4 min
4
Pour in the blended pepper mixture and cook for 10-15 minutes, stirring occasionally, until the sauce thickens and the oil starts to separate.
About 12 min
Cook’s note: Cooking the sauce well is key to a rich flavor.
5
Stir in the smoked paprika, crayfish powder (if using), salt, and black pepper.
About 1 min
6
Add the cubed yam to the pot and stir to coat it evenly with the sauce.
About 2 min
7
Pour in the vegetable broth, ensuring the yam is mostly submerged. Add more broth or water if necessary.
About 1 min
8
Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the yam is very tender and easily mashed with a spoon.
About 22 min
Cook’s note: Check for tenderness by piercing a yam cube with a fork.
9
Gently mash some of the yam cubes against the side of the pot to create a thicker, more porridge-like consistency, leaving some chunks for texture.
About 2 min
Cook’s note: Don't mash all of it unless you prefer a completely smooth porridge.
10
If using, stir in the chopped kale and cook for another 2-3 minutes until wilted.
About 2 min
11
Taste and adjust seasoning as needed.
About 1 min
12
Serve hot and enjoy.

Per serving

Nutrition

70%Score

Calories: 573.9kcal
Protein: 6.6g
Carbs: 77.7g
Fat: 28.3g
Fibre: 12.9g
Sugar: 9g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover yam porridge in an airtight container in the refrigerator.

Reheating

Reheat gently on the stovetop over low heat, adding a splash of water or broth if it has thickened too much.