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:
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
1 Scotch Bonnet
1 Knorr chicken stock cube
1/2 Teaspoon your Preferred Seasoning (I’m using jumbo all purpose)
- 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.