Asaro yam porridge by Chidinma. Hello, Aunt Eya, this is the recipe.
Thank you, for having me over again. I’d like to introduce you to:
Asaro, My Way
With all the ways yam can be cooked (fried, baked, mashed, pounded), I find that, more often than not, I turn to yam porridge.
Yam porridge (Asaro), when cooked right, is a delight to behold, and to taste. It always has a spicy creaminess (I’m sure that’s not a word), and the yams just melt in your mouth. The stock from
the meat is very well absorbed into the yams and the dish tastes like heaven in a bowl. I’m not a yam person, but I think I’d sell my birthright for a bowl of well cooked yam porridge (I’m sure it was yam porridge that did Esau in, LOL).
My version of Asaro cuts the oil in half, and I always add some protein, and a few vegetables at the end.
Confession: to take this recipe to another level, use goat or dried bush meat in place of the beef. They lend a depth of flavour to the dish that beef doesn’t. I used beef only because I didn’t have goat or bush meat at home (can someone tell me where to buy bush meat in Abuja? Thank you).
Ingredients (this serves 4)
300g of meat, chopped
3 atarodo/habanero, blended
1 cup of dried ground crayfish
2 stock cubes
1 tablespoon of salt, divided
1/4 cup of palm oil
300g of dried fish, washed
1 teaspoon of dried ground pepper
2 cups of sliced amaranth leaves (green, alieho)
1 medium red onion, sliced.
Cooking Method
Put meat, atarodo, crayfish, 1 stock cube, and half tablespoon of salt in a large pot. Add 5 cups of water. Set the pot over medium-high heat. Cook for 10 minutes.
Add yam, fish, palm oil, dried pepper, and the remaining stock cube. Stir, cover, and cook for 10 minutes.
Stir again, and taste. Add the remaining salt if necessary. Add the onions and vegetables.
Stir well and remove from heat immediately.
I hope you make this and love it!
Nutritional Value Per Serving
Calories: 587
Protein: 26.6g
Fat: 20.9g
Carbs: 77.1g (1.1g of sugar)
Fibre: 8.7g
Cholesterol: 66.8mg
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| Enjoy your soft yam porridge |
Chidinma is the chief chef blogger behind The fruitful Kitchen.
Enjoy your asaro yam porridge.
Lovely..so easy 2 prepare
This is a delight to the eyes.
Vicky.
This looks lovely and I'm sure it tastes yummy as well. Chidinma u do well.
Makes me miss home (Nigeria) 🙁
Cost an arm n leg to prepare this here…
On second thoughts, would Irish potato Asaro look or taste nice??…perhaps I try that…
Please dinma , what kind of green vegetable is this ?
Thank you, Lizzy.
Anon 2:50, use sweet potatoes instead og irish…then again, feel free to experiment
It's that one they call green here. How do I explain ooo? I think it's called efo as well (pls don't quote me o). It's the most abundant/cheapest in the market.
It will taste nice. Try it
Nutritious yam meal. But I prefer using ugu vegetable.
Green is also known as "efo tete"
Saw this ealier today @ the office I couldn't help but drool. Wonderful job poster
When I make yam por some times d yam doesn't soak d oil, I.e it comes out looking like yam and oil. Pls any suggestions on how to prevent this.
Thanks
You need to let the yam cook soft. It has to soften well to soak the palm oil
I prepared this meal last night nd it was yummy.thx
Bb, I'm grateful for your feedback. Thank you
Absolutely yummy and yes it's easy to prepare!
i pray my family like this, i just made it (cooking for the first time) my uncle just came from nigeria let see what he thinks
just prepared this meal! i'll wait for the verdict after my nigerian uncle tastes it
Wow! Never cooked a delicious yam porridge until I tried this recipe. My family loved it. Bless you.
Pamela, Jos, Nigeria