Nigerian Asaro, which translates to Yam pottage, holds a special place in Nigerian hearts and kitchens. I remember us all referring to Asaro (yam pottage) as porridge while growing up. Asaro (Yam pottage) is a super delicious meal. As the English translation suggests, Yam pottage (Asaro) is made with yams, which makes it a very filling meal.
Yam pottage (Asaro) is one of those Nigerian meals that are very easy to cook but most people seldom prepare at home. It is more or less the understated meal that you come to appreciate when it is prepared and offered to you but you hardly remember to add to your food timetable. This deliciousness will have you reminiscing about dining with your extended family at your grandma’s house as a young child or with your immediate family on a rainy evening. We at PHOENIX Wraps & Bowls LOVE Asaro (Yam Pottage) and are happy to share this recipe.
Utensils and Appliances Needed For Making Asaro:
Knife
Chopping Board
Food Chopper
Pot
Serving Spoon
Ingredients Needed For Making Asaro:
1 Large Yam (Peeled and diced)
Water or Beef/Chicken Broth
2 Large Tomatoes
1 Large Onion (Half Chopped)
2 Bell peppers (Cleaned and diced)
½ a teaspoon of minced Garlic
4 Scotch Bonnet (adjust as preferred)
3/4 Cup of Palm Oil
1/2 Cup of Vegetable Oil
2 Tbs. Ground Crayfish
Dried Herring
Stock Fish
Red prawns
Diced Fried Meats (Optional)
Seasoning Cubes / Powder
Salt (To Taste)
1 cup of Spinach (Chopped, Optional)
Scent leaves or Basil (Chopped, Optional)
Instructions For Making Asaro:
Gather all ingredients and utensils for your convenience.
Peel the yam and cut it into bite-sized cubes or as big as you’d prefer. Rinse the yam cubes under cold water to remove any dirt. Once cleaned, fill the bowl of cubed yams with cold water and set aside. Soak your choice of dried fish and red prawns in mildly salted hot water. This helps you clean and soften the dried fish and prawns. Go on to chop the unchopped half onion, bell peppers, tomatoes, and scotch bonnet.
Thin the palm oil and vegetable oil in a pot over low to medium heat. Add the chopped onions and minced garlic, sautéing until they become translucent. Add the chopped bell peppers, tomatoes, onions, and scotch bonnet on medium heat, stirring occasionally until they soften.
Add the ground crayfish and the softened smoked fish and red prawns to the fried stew. Add your choice of meats too if preferred. Add salt and seasoning to taste. Introduce the diced yams to the pot. Pour in the broth or water until the yam is almost covered. Allow it to cook on medium heat until the yam is tender. Taste and season to taste if necessary. Stir the ingredients well to ensure an even distribution of flavors.
As the Asaro (Yam pottage) cooks, add the chopped spinach and scent leaves/basil to the pot if you choose to use them. The spinach adds a vibrant color and a nutritious element to the dish. The scent leaves/basil adds a distinct flavor and aroma to the pot of Asaro.
Allow the Yam pottage to simmer until the yams are fully cooked, and the flavors have melded. Stir occasionally to prevent sticking. Once the yam is tender, and the Asaro (Yam pottage) has reached the desired consistency, turn the stove off. Serve the Yam Pottage hot. Garnished with additional stew or vegetable soup if desired.
Nigerian Asaro (Yam Pottage) is a very easy meal to prepare. With its simple yet tantalizing combination of yam, vegetables, and spices, it will surely have you or anyone who is lucky enough to enjoy this delicacy with you happy to have found this recipe. Whether you’re a seasoned chef or a newbie in the kitchen, trying your hand at making this classic Nigerian meal promises to be a rewarding experience. So embrace this cooking experience and reward yourself by savoring every spoonful of Asaro with a delicious drink (Or water!).
To watch this process in video form, click the link below:
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