RECIPE FOR ASARO (YAM PORRIDGE)
RECIPE FOR ASARO
“Asaro”, as it is called in Yoruba, is a yam porridge. It is a very popular Nigerian mashed Yam and Tomato stew infused dish. Some people also like adding vegetables to it. Today on My Woven Words! You will learn how to prepare a mouth-licking, palatable Nigerian recipe… You can and will prepare Asaro just by following simple steps.
Asaro has a unique colour, feel and taste. Also known as Ebe (pronounced eh-beh) is a Nigerian dish native to the Yorubas. Not sure what exact region it originated from, but it’s a traditional Yoruba dish. It’s a one pot meal and doesn’t take too long to prepare. Let’s get started!
- 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 (YAM PORRIDGE)
- 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!
- Yam porridge is ready! Enjoy with meat, fried fish, plantain, or straight from the pot.
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