Quick and Yummy Yam porridge (Asaro)
11 inch tuber of yam
(peeled, cut into chunky sized cubes and washed)
coarsely ground crayfish
(chopped and divided)
smoked fish -washed and deboned
(optional but recommended)
red bell peppers
( blended with the red bell peppers)
or 2 stock cubes to taste
Put yam chunks in a 6 quart pot. Add water to just about an inch below the level of the yam in the pot, then place pot over medium high heat.
Add ½ of the chopped onions, crayfish, deboned dry fish, stock cubes and bring to boil.
While the yam is cooking, heat up palm oil in a saucepan and sauce the remainder of the chopped onions till translucent.
Pour in the the coarsely blended pepper mix. Cook for about 3 mins or until moisture evaporates. Turn off heat and wait for yam to cook.
When the yam is soft and cooked, stir in the sauce and allow to simmer for another minute.
Stir again, Turn off heat and serve hot or warm
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