Nigeria

Asaro

Serves 3 · 60 minutes

__notoc__ Asaro, also known as yam porridge is a traditional Nigerian dish made by cooking yam in a richly seasoned sauce of tomatoes, peppers, onions, and oil. It is particularly popular among the Yoruba people of southwestern Nigeria but is enjoyed throughout the country. The dish is known for its soft texture and rich flavor. During cooking, part of the yam breaks down into the sauce, creating a thick and hearty porridge. Asaro may be prepared with fish, meat, vegetables, or seafood, and it is served hot.

Allergens named in the ingredients: Fish. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

3 medium tomatoes
2 red bell peppers
2 scotch bonnet chile peppers
1 medium onion
½ cup palm oil or vegetable oil
2–3 seasoning cubes
Salt to taste
200 g protein, such as fresh fish, meat, or smoked fish (optional)
4 cups water or stock
1 medium (about 1 kg) yam, peeled and cubed
Leafy vegetables such as spinach or ugu (optional)

Method

Blend the tomatoes, peppers, and onion into a smooth purée.
Heat the oil in a pot and add the purée. Cook for about 10 minutes, stirring occasionally.
Stir in seasoning cubes, salt, and any protein being used.
Stir in the water and bring to a boil.
Gently stir in the cubed yam. Cover and simmer, stirring occasionally, until the yam becomes soft and some of it has broken down to thicken the dish.
Add leafy vegetables if desired and cook for an additional 3–5 minutes.
Adjust seasoning and remove from heat.