Yam pottage/Yam Porridge (Asaro) Recipe – Asaro which is also known as Yam pottage or Yam porridge is a very delicious Yam recipe though it’s eaten by most tribes in Nigeria however, it is more common in the Yoruba speaking parts of Nigeria. It’s also easy to make. If you love yam, it’s a must-try recipe!
The Nigerian Yam pottage/Yam Porridge (Asaro) Recipe
Yam recipes such as fried yam, pounded yam, yam and egg stew have become classics in their own right. This yam porridge recipe tastes just my mom’s. The only difference is that it uses parsley which is not typical in my mom’s recipe. However, you can choose to add any herb or any leafy green of your choices like spinach, kale, or ugwu.
Asaro is made from Puna Yam which is boiled till it’s tender and it’s cooked in a blend of Peppers, Tomatoes, and Onions, palm oil, and seasoning. While the dish is more common to the yoruba speaking region of Nigeria, it is still a meal enjoyed by majority alike each with their own regional variation.
If you like plantains, you may want to try my yam Porridge with plantains.
You can watch the video on how to make the Nigerian Yam pottage/Yam Porridge (Asaro) Recipe below:
There are a few things to note when making the Nigerian Yam Pottage (Yam porridge):
- It’s best to use the freshest Palm Oil you can possibly get because stale palm oil will ruin the taste of the Pottage.
- It’s best to use as little seasoning as possible because the yam itself is sweet so excessive seasoning will overshadow the sweet taste of the Pottage.
- Add a little more water if necessary but don’t overdo it.
If you enjoy this Nigerian Yam pottage recipe, you might also like these too:
Yam pottage/Yam Porridge (Asaro) Recipe
- 1/2 Yam medium-sized Puna
- 1 Onion medium-sized (diced)
- 1.5 Pepper Sauce a blend of peppers, tomatoes, and Onions
- 1/2 Cup Palm Oil of fresh
- 2 Tablespoons Crayfish
- Crab Meat Stockfish or dried fish
- Parsley or any Leafy vegetables (spinach, kale, ugwu)
- 1 Red Bell Pepper
- 2 Tomatoes
- 1 Habanero Pepper
- 1 Onion Small
- Peel and cut the Yam into medium-sized chunks and rinse a couple of times
- Put the Yams inside a Pot, add water just to the level of the Yams and let it cook for 15 minutes on medium to high heat
- Add the pepper sauce palm oil, onions, crayfish, salt, and stock cubes, and allow it to cook for an additional 10 minutes on low heat.
- Add the crabmeat (You can use whatever addition you prefer at this point like, Smoked Fish, Prawns, or smoked Turkey.
- Mash the Yams with a Potato masher or a wooden spoon. I love to mash some yams and keep some chunks. Gives more texture!
- Stir in the parsley (spinach, kale, or ugwu)
- Allow it to simmer for an additional 3 to 5 minutes and enjoy while still hot!
If you make this Asaro recipe, I’d love to see pictures of your creations on Instagram and Facebook. #cheflolaskitchen