Yam porridge/pottage

Asaro – Yam Pottage/Porridge is a very popular Nigerian mashed Yam and Tomato stew infused dish. You can either prepare your Asaro – Yam pottage very mushy or you can have it part mushy.

Yam is the edible starchy tuber of a climbing plant, widely distributed in tropical and subtropical countries.

Here’s what you’ll need:



Ingredients:

1/2 Tuber Medium Size White/Puna Yam, washed and chopped into small chunks

2 Cooking Spoons sunflower Oil

2 Red or orange Bell Pepper

2 tinned chopped tomatoes 

2 onions

1 Scotch Bonnet

1 Knorr chicken stock cube

1/2 Teaspoon your Preferred Seasoning (I’m using jumbo all purpose)

Method: 

  •  Heat the oil with the jumbo seasoning and chicken stock cube. 

  • Chop the onions and peppers into quarters and open the cans of chopped tomatoes. 

  • Place all the ingredients (onions, sweet peppers, tomatoes, scotch bonnet and thyme) in a blender and blend for one minute. 

  • You should have a smooth purée after the mixture is blended. 

  • Pour the mixture into the pot of hot oil and fry for 30 minutes. 

  • Add a heaped tablespoon of butter and cook for a further 10 minutes. Whilst that’s cooking prepare the yam. 

  • Cut the yam into one inch disc using a sharp knife.   

  • Peel the outer brown skin then cut the yam into quarters and place in a bowl with water. 

  • After ten minutes, place the pieces of yam into the sauce and stir. Cover and allow the yam to cook and soften for 30 minutes. 

  • Stir the yam ocassionally in the sauce. 

  • Once the yam is cooked, mash the yam into small pieces and mix into the sauce. 

  • It’s absolutely delicious on its own. 

I served mine with some fried plantain and roast chicken!

Enjoy this dish, it’s very tasty. 

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