The Ultimate Asaro (Yam Pottage)

The other day, someone reached out to me asking if I had a porridge recipe I could share and I could have sworn I had one. But alas, guess who had none on their blog? Well, so I realized I had it written halfway but never gotten to post it so here’s a whole new post on porridge. A post that will have you salivating as you read. This is a very expensive recipe. Do you know how much Yam costs in the United States of America? I had to save all of… don’t even get me started.

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This recipe can be made in so many ways. Some people prefer it dry, others with a lot more sauce. Personally, I love it somewhere in the middle. Growing up, Asaro (Yam Porridge) was usually eaten on Thursday/Saturday evenings, I have no idea why but I only remember eating it on those days. Some days, it was beef, on some days it was just fish. For this recipe, I am doing an “ultimate” version. Ultimate in the sense it has everything you can imagine. It is a carb, protein, and goodness overload.

This recipe can be modified to fit whatever preferences you might have, protein or carb-wise. I have used plantains and sweet potatoes to add a sweet note to this dish, yam because it is a regular culprit, Ponmo because I can, crayfish, shrimp and fresh fish for that seafood flavour and chicken (because who doesn’t love chicken).

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Recipe Yield: 8 Servings

Cook Time: 1 Hour 40 minutes

You will need:

6 Yam Slices

6 Potato Slices or 4 Potatoes

2 Ripe Plantains

1lb Raw Shrimp Peeled

3 Tbsp Crayfish

3 Fillets Tilapia/Fresh Fish

2 Chicken Thighs

1 Cup Smoked Fish

Oil (Palm Oil and Vegetable Oil

1lb Ponmo

5 Tomatoes

2 Bell Peppers

4 Habaneros

1 Red Onion

3 Cups of Chopped Greens

  1. Blend your tomatoes, onions, habaneros and bell peppers very finely with 2 cups of water. Just like you want to make a slightly watery thick Nigerian Stew.
  2. Heat a cooking spoon of Vegetable Oil and Palm Oil and add blended peppers along with the crayfish, smoked fish, ponmo, chicken, season with salt or seasoning cubes, white pepper to taste and cook on medium heat for 10 minutes.
  3. While this is going on, prep your yams, peel, clean and chop into smaller chunks and leave these soaked in water. Your stew base should be simmering and filling your house with a nice aroma.
  4. Add your yam, potatoes and plantain into the pot, along with the rest of your proteins. Let this cook for 40-50 minutes. IMG_4991.jpg
  5. After 30 minutes you want to stir the contents of the pot so the cooked carbs can thicken the stew base. Chop up your washed greens and add to the pot. Let this simmer for 3-5 minutes on low heat and its done.
  6. For best results, let your porridge sit for about 10-12 minutes then serve and eat. It’s just what I am used to and has become a tradition.

 

 

 

 

 

One Comment Add yours

  1. Benjamin-Whyss Olumide says:

    Awesome, gonna try this. Thanks Chef

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