Yam Porridge (Asaro)
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
Converted for display; the recipe amounts stay equivalent.
- 900 gyam, peeled and cut into 1-inch (2.5 cm) 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
- 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
Store leftover yam porridge in an airtight container in the refrigerator.
Reheat gently on the stovetop over low heat, adding a splash of water or broth if it has thickened too much.
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