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 but it’s more common in the Yoruba speaking parts of Nigeria.
The Nigerian Yam pottage/Yam Porridge (Asaro) Recipe
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 (recipe here) and Palm Oil.
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 freshest Palm Oil you can possibly get because a stale palm Oil will ruin the taste of the Pottage.
- It’s best to use as little spice as possible because the yam itself is sweet so excessive spice will overshadow the sweet taste of the Pottage.
Yam pottage/Yam Porridge (Asaro) Recipe
The Nigerian Yam pottage/Yam Porridge (Asaro) Recipe - Asaro which is also known as Yam pottage or Yam porridge is a very delicious Yam recipe.
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 (recipe here) and Palm Oil.
Print
Pin
Rate
Servings: 2 People
Calories: 636kcal
Ingredients
- 1/2 Yam medium sized Puna
- 1 Onion medium sized (diced)
- 1.5 Starter Sauce a blend of peppers, tomatoes, and Onions
- 1/2 Cup Palm Oil of fresh
- 2 Tablespoons Crayfish
- Water
- Crab Meat
- Parsley or any Leafy vegetables
Instructions
- 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 a medium to high heat
- Add the starter Sauce (you can check the recipe for the sauce in my video- Link above), Palm Oil, Onions, Cray Fish, Salt and Stock Cubes and allow it to cook for an additional 15 Minutes on a low Heat.
- Add the Crab meat (You can use whatever addition you prefer at this point like Smoked Fish, Prawns, Smoked Turkey etc )
- Mash the Yams with a Potato masher or a wooden spoon (You can mash everything into a creamy paste, and you can mash most of the Yams and still leave some chunks behind).
- Allow it to simmer for an additional 5 minutes and enjoy while still hot!
Video
Nutrition
Calories: 636kcal | Carbohydrates: 34g | Protein: 5g | Fat: 54g | Saturated Fat: 27g | Cholesterol: 20mg | Sodium: 26mg | Potassium: 972mg | Fiber: 5g | Sugar: 3g | Vitamin A: 145IU | Vitamin C: 22mg | Calcium: 38mg | Iron: 1mg
Great
Thanks, for this new method. Never thought i could first parboil the yam alone to softness before adding up the stew part. Another thing i really want to understand about this yam porridge is the colour. Is it the type of yam or the oil that makes it this light in color, because mine is always very red
it’s the palm oil or stew base…. The type of yam doesn’t really determine the redness of the porridge
Thanks so much for the recipes. It makes a whole lot sense.
This recipe is great.. I tried it yesterday and when i tasted it, it was just heavenly. My husband said it was delicious and asked for more.
Thank you !
Glad I found your site. Thanks for the recipe, tastes Just like mum makes it.
Good job. I am impressed. Please publicize other Nigeria recipes or write a book
Thanks, Olugboyega, I’ve got quite a number of Nigerian recipes on the blog but as you said, I will try to work more on it.
Thanks