Quick and Yummy Yam porridge (Asaro)
Ingredients
- 1 11 inch tuber of yam (peeled, cut into chunky sized cubes and washed)
- ¼ cup coarsely ground crayfish
- 2 medium onions (chopped and divided)
- 1 small smoked fish -washed and deboned (optional but recommended)
- 2 medium red bell peppers (coarsely blended)
- 1 habanero pepper ( blended with the red bell peppers)
- 1 Tbsp crushed garlic
- ¾ cup palm oil
- salt or 2 stock cubes to taste
Instructions
- 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
Notes
Nutrition
Calories: 462kcal
Subscribe to my YouTube ChannelSubscibe to My Diaspora Kitchen on YouTube for detailed videos. Remember to click the bell icon to get notified about new videos!
FREE Facebook GroupJoin My Diaspora Kitchen Recipe Exchange Community on Facebook!
Tried this recipe?Show it off on Instagram, mention @mydiasporakitchen or tag #mydiasporakitchen when you share so we can see!
Love it? Pin it for later!Follow My Diaspora Kitchen on Pinterest!