Quick and Yummy Yam porridge Asaro Recipe

Also known as Asaro, 'Yam Poh' This is a quick and yummy yam porridge recipe that will get you going for seconds, no kidding. But the good thing is it's easy to make and gets ready in about 30 minutes. Though this largely depends on the yam. But generally yam gets done pretty quick. This dish can be enjoyed anytime of the day but I usually prepare it for lunch or dinner.

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Yam porridge was one of the first Nigerian dishes I learnt to cook as a nine year old. I was told I was an expert at this dish then. Now thinking about it i am beginning to wonder if the rave about Chichi's yam porridge was truely based on how good it was or as bid to encourage me. Well I guess all the encouragement paid off because I grew to love cooking and became a better cook because everyone encouraged me and was wiling to try out my many cooking and baking experiments. talk about my first attempt at baking a cake read about that here God bless them all.

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If I recall correctly, back then, my superpower ingredient was garlic cloves. That original 'little' Chichi's recipe has evolved over the years into an even more delicious one with a little additions here and there. for instance my original recipe didn't have red bell peppers but now It does. lets get cooking.

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While you are here, I would love it if you check out the recipes below:

Vegetable Yam Porridge

Idaho Potato Porridge

Delicious Kale Sweet Potato Porridge

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Quick and Yummy Yam porridge (Asaro)

Chichi Uguru

5 from 4 votes

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Prep Time 10 mins

Cook Time 25 mins

Total Time 35 mins

Cuisine Nigerian

Servings 6

Calories 462 kcal

Ingredients

  

1x2x3x

• 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

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