NIGERIAN YAM PORRIDGE

 

This recipe is also known as "Asaro". Made with Yam  and your choice of seafood(Titus fish, shrimps or crayfish). You can also garnish with beef stew to taste. Makes for a great dinner idea.

Ingredients

• Yam
• Palm Oil (to color)
• 1 smoked fish (titus/mackerel) or dry fish
• 1 tablespoon ground crayfish
• 1 medium onion
• Fresh green vegetable e.g Pumpkin, Parsley or Scent leaf (Effirin or Nchanwu) (optional)
• Habanero or Chilli Pepper
• Salt – to taste
• Knorr or Maggi Cube

Preparation Method

Step 1

Peel & cut the yam tuber into medium sizes. Wash the yam cubes and place in a sizeable pot.

Step 2

Wash & cut the onions into tiny pieces. Grind / Blend the chilli pepper. Set these aside. If using dry fish, soak and pick the bones at this time.

Step 3

Pour enough water to cover the yam cubes and start cooking at medium to high heat. If you are using dry fish, add it now.

Step 4

When the yams have got a good boil, add the onions, ground crayfish, pepper, Knorr cubes, palm oil & the smoked fish.

Step 5

Cover the pot and continue cooking till the yam is done. Add salt to taste and stir very well. Cook at high heat for about 5 minutes.

Step 6

Add the green vegetable, stir and leave to stand for about 3 minutes (this is optional). 

Step 7

Garnish with beef stew and serve!