Creamy Nigerian Yam Porridge (Asaro)

• •2 lb White Yam (peeled and cut into 1-inch cubes)
• •1 cup Red Palm Oil
• •1 piece Onion (large, finely chopped)
• •1 piece Red Bell Pepper (large, roughly chopped)
• •3 pieces Roma Tomatoes (roughly chopped)
• •1 pieces Scotch Bonnet Pepper (to taste, seeds removed for less heat, roughly chopped)
• •1 cup Smoked Fish (flaked, bones removed (or 1/4 cup smoked prawn powder))
• •3 cups Vegetable Stock or Water
• •2 pieces Bouillon Cubes (Maggi or Knorr brand, crushed)
• •2 tbsp Ground Crayfish
• •to taste Salt
• •1 cup Uziza Leaves (optional) (chopped, for garnish and flavor)

Instructions

1. 1

   Prepare the pepper mix: In a blender or food processor, combine the chopped red bell pepper, Roma tomatoes, and Scotch bonnet pepper. Blend until a smooth purée is formed. Set aside.

2. 2

   Sauté aromatics: In a large pot or Dutch oven, heat the red palm oil over medium heat. Add the finely chopped onion and sauté for 3-5 minutes until softened and translucent, being careful not to burn the palm oil.

3. 3

   Cook the sauce base: Pour the blended pepper mix into the pot with the onions. Stir well. Add the crushed bouillon cubes, ground crayfish, and flaked smoked fish (or smoked prawn powder). Bring to a simmer, then reduce heat to low, cover, and cook for 10-12 minutes, stirring occasionally, until the sauce has thickened and the oil begins to separate.

4. 4

   Add yams and liquid: Add the peeled and cubed yams to the pot. Pour in the vegetable stock or water. Stir gently to combine, ensuring the yams are mostly submerged in the sauce. If needed, add a little more water to just cover the yams.

5. 5

   Simmer and mash: Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the yams are very tender and easily mashable. Check and stir occasionally to prevent sticking. Once tender, use a wooden spoon or potato masher to lightly mash some of the yam cubes against the side of the pot; this helps create the creamy texture. Leave some cubes whole for texture.

6. 6

   Season and serve: Taste and adjust seasoning with salt as needed. If using, stir in the chopped uziza leaves. Simmer for another 2 minutes. Serve hot, garnished with a sprinkle of fresh herbs if desired.

Chef's Tips

• 💡For extra creaminess, you can mash about half of the cooked yams and leave the rest in chunks. This creates a wonderful contrast in texture.
• 💡If you don't have smoked fish, you can use smoked turkey or beef, or simply omit it and use more bouillon for flavor. The crayfish is key for authentic taste.
• 💡Be careful when handling Scotch Bonnet peppers; wear gloves if sensitive to prevent irritation. Adjust the quantity based on your preferred spice level.
• 💡To prevent sticking, ensure the heat is on low once the yams are added, and stir gently from the bottom of the pot every few minutes.