Yam porridge is a staple food in Nigeria but the version which is quite popular in the western part of Nigeria is known as Asaro. The preparation of Asaro is quite simple, so if you are ready to learn, let’s get cooking.

INGREDIENTS

Yam

Nosak Famili Palm Oil

1 smoked fish (titus/mackerel) or Dry fish

1 tablespoon ground crayfish

1 medium onion

3 red scotch bonnet “Ata Rodo”

4 cloves garlic

Habanero or Chilli Pepper “Shombo”

Salt – to taste

Seasoning Cubes

PREPARATION METHOD

Peel & cut the yam tuber into medium sizes. Wash the yam cubes and place in a sizeable pot.

Wash & cut the onions into tiny pieces. Grind / Blend the chilli pepper, dice garlic and 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, seasoning cubes, Nosak Famili 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.

With the edge of the cooking spoon, mash the yams in the pot very well. You can leave a few un-mashed yam chunks if you like.

Once that is done, stir and leave to stand for about 3 minutes then serve! Serve with stew and assorted meat.

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