Let’s show you Asaro – How to Cook Yam Pottage/Porridge.
You can make yam Pottage with either Palm Oil or vegetable oil, so feel free to go with your choice. I prefer mine with Palm Oil.
Here is how you can cook your Yam Pottage (Asaro)
- 1/2 Tuber Puna Yam
- 1 cup of palm oil depending on your choice
- 1.5 Cups Chicken or Beef Stock
- 3 Red Bell Pepper( Tatashe)
- 3 Medium Tomatoes
- Cooked Meats
- 2 Tablespoons Locust Beans (Iru)
- 1 Inch Ginger Root
- 4 Cloves Garlic
- 2 Onions
- 3 Knorr Cubes or your Preferred Bouillon Cubes
- 1/2 Teaspoon Chicken/Beef seasoning
- Salt to taste
- 2 Heaped Tablespoons Ground Crayfish
- 2 Scotch Bonnet( Atarodo)
- 1 Ogiri ( Dawadawa)
- Blend the Peppers, Tomatoes, 1 Onion, Garlic, and Ginger to smooth and set aside.
- Also, fry or grill the boiled meats you’ll be using and set aside.
- Slice and peel your Yam, cut into small chunks, rinse, then boil on medium heat with salt to taste.
- While that’s cooking, get a pot, place on a hob on medium heat, add the palm oil to heat a little. Use some of the oil you used for frying your meats. When it’s hot, add 1/2 sliced Onions, sauté till fragrant.
- When it’s fragrant, add 1/2 of the blended Pepper mix (you’ll need 3 Cooking Spoons), 2 Knorr cubes, ogiri, the Chicken/Beef seasoning, and salt to taste. Do not add Salt if you’ll be using stock later on. Stir occasionally to prevent burning.
- Check on the Stew; when it’s fried, you’ll know when the pepper reduces considerably, and you can’t taste the sourness of the Tomatoes anymore. Add the stock, combine and leave to cook for a further 2-3 minutes.
- Then add the Parboiled Yam.
- Combine thoroughly, turn the heat down to avoid burning, cover, and leave to cook for 10 minutes or until the Yam softens when the Yam is softened.
- Your Yam Porridge/ Pottage is ready.