Asaro (Yam Porridge) By Chidinma

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

 
 

 

 

 

 

Asaro yam
Asaro yam porridge by Chidinma
Enjoy your soft yam porridge

 

 

Chidinma is the chief chef blogger behind The fruitful Kitchen.

Enjoy your asaro yam porridge.

20 thoughts on “Asaro (Yam Porridge) By Chidinma”

  1. Thank you, Lizzy.
    Anon 2:50, use sweet potatoes instead og irish…then again, feel free to experiment

    Reply
  2. 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.

    Reply
  3. 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

    Reply
  4. 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

    Reply
  5. Wow! Never cooked a delicious yam porridge until I tried this recipe. My family loved it. Bless you.
    Pamela, Jos, Nigeria

    Reply

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.