Yam Porridge (Asaro)

• •1.5 kg Yam (Puna or White Yam) (peeled and cut into 1-inch cubes)
• •2 piece Red Bell Peppers (roughly chopped)
• •1 piece Scotch Bonnet Peppers (Ata Rodo) (or to taste, roughly chopped)
• •1 medium Onion (half roughly chopped for blending, half diced)
• •0.5 cup Palm Oil
• •3 cup Vegetable Stock or Water
• •100 g Smoked Fish (Eja Kika or Hake) (shredded and deboned (optional))
• •1 tbsp Crayfish powder (optional)
• •2 piece Seasoning Cubes (Maggi or Knorr)
• •to taste Salt
• •1 cup Ugu (Fluted Pumpkin) leaves or Spinach (chopped, optional)

Instructions

1. 1

   Peel and cut the yam into 1-inch cubes. Rinse thoroughly and set aside in a bowl of water to prevent discoloration.

2. 2

   Blend the red bell peppers, scotch bonnet peppers, and half of the onion until smooth. Set aside.

3. 3

   In a large pot or Dutch oven, heat the palm oil over medium heat until it's slightly shimmery (do not overheat to smoking point). Add the diced half of the onion and sauté until translucent, about 3-4 minutes.

4. 4

   Pour in the blended pepper mixture. Stir well and cook for about 10-12 minutes, stirring occasionally, until the sauce has thickened and the oil begins to float on top. This is known as 'frying the pepper'.

5. 5

   Add the shredded smoked fish (if using), crayfish powder (if using), seasoning cubes, and salt to taste. Stir everything together.

6. 6

   Drain the yam cubes and add them to the pot. Pour in 3 cups of vegetable stock or water. The liquid should just about cover the yam. If not, add a little more. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 15-20 minutes, or until the yam is very tender and easily mashable.

7. 7

   Once the yam is tender, gently mash about half of the yam cubes against the side of the pot with a wooden spoon. This will create a creamy, thick consistency. Leave the other half in cubes for texture.

8. 8

   If using, stir in the chopped Ugu leaves or spinach. Cook for another 2-3 minutes until the leaves are wilted. Taste and adjust seasoning if necessary.

9. 9

   Remove from heat and let it rest for a few minutes before serving hot.

Chef's Tips

• 💡To prevent yam from sticking to the pot, stir gently and frequently once it starts to soften.
• 💡For extra richness, a little beef or chicken stock can be used instead of vegetable stock or water.
• 💡If you prefer a completely smooth porridge, you can mash all the yam cubes, or even use a potato masher.
• 💡Garnish with fresh parsley or cilantro for a touch of freshness.