The deliciousness of yam porridge is remembered, long after the day of eaten has been forgotten.
“Asaro”, as it is called in Yoruba, is a yam porridge. The yam is cooked with ingredients, resulting in a thick or soupy dish. Some people also like adding vegetables to it.
Yam porridge or yam soup as it is sometimes called is mainly yam cooked with ingredients and the resulting dish contains some soupy liquid. Yam porridge is counted among the easy to make Nigerian food. It is a dietary food for breakfast, lunch or dinner.
- 1kg yam
- Palm oil (to colour)
- 1 smoked/dry fish of your choice
- 1 tablespoon ground crayfish
- 1 medium onion
- Fresh green vegetable – Pumpkin (ugwu), Parsley, Scent leaf (efirin or nchonwu)
- Habanero or Chilli Pepper
- Salt (to taste)
- 2 big stock cubes
How to make asaro
1.Strip and cut the yam tuber into medium sizes. Wash the yam 3D squares and place in a sizeable pot.
2. Wash and cut the onions into little pieces. Pound or mix the bean stew pepper. Put these aside. In the case of utilizing dry fish, drench and pick the bones as of now.
3. Pour enough water to cover the yam solid shapes and begin cooking at medium to high warmth. In the event that you are utilizing dry fish, include it now.
4. At the point when the yams have a decent bubble, include the onions, ground crawfish, pepper, stock solid shapes, palm oil and the smoked fish.
5. Cover the pot and keep cooking till the yam is finished. Add salt to taste and blend great. Cook at high warmth for around 5 minutes.
6. Include the green vegetable, blend and leave to represent a couple of minutes at that point serve!
You can eat it with meat, fried fish, plantain, or straight from the pot.