Yam pottage/Yam Porridge (Asaro) Recipe

Ingredients

• 1 medium Yam tuber
• 1 Red Bell Pepper
• 1 large Tomato
• 1 Habanero Pepper
• 1 large Onion (divided into two)
• 3 cups Water
• 1/2 Cup Palm Oil (of fresh )
• 2 Tablespoons Crayfish
• Salt to taste
• 2 tsp chicken bouillon powder ( or 2 cubes)
• 15 ounces Mackerel fish (salmon, stockfish or dried fish)
• basil or parsley ( or any Leafy vegetables (spinach, kale, ugwu))

Instructions

1. 1

   Peel and cut the Yam into medium-sized chunks. Rinse a couple of times until the water is no longer cloudy. Set aside

2. 2

   Blend the bell pepper, habanero, tomato, and half onion.

3. 3

   Put the yams inside a pot, and add the blended sauce, salt, bouillon powder, and water. Cover and let it cook for 10 minutes on medium to high heat

4. 4

   Stir in the palm oil, sliced onions, and crayfish, cover, and leave to cook for an additional 10 minutes.

5. 5

   Mash the yams with a potato masher or a wooden spoon. I love to mash some yams and keep some chunks. It gives more texture!

6. 6

   Add the fish (You can use whatever addition you prefer, like smoked fish or crab meat).

7. 7

   Allow it to simmer for an additional 3 to 5 minutes.

8. 8

   Stir in the herbs like basil, or leafy greens like spinach, kale, or ugwu) and enjoy while still hot!