Yam Porridge or Asaro

 Ingredients

White yam

Palm Oil

Smoked fish (titus/mackerel) or dry fish

Ground crayfish

Onion

Fresh green vegetable (eg pumpkin, scent leaf etc)

Chilli Pepper & Salt – to taste

Sesoning (Maggi/Knorr)

Peel and cut the yam tuber into medium sizes. Wash and place in a sizeable pot

Wash and cut the onions into tiny pieces. Grind / Blend the chilli pepper. Set these aside

If using dry fish, soak and pick the bones

Method

Pour enough water to cover the yam and start cooking at medium to high heat. If you are using dry fish, add it

When the yams have got a good boil, add the onions, ground crayfish, pepper, seasoning, palm oil and the smoked fish

Cover the pot and continue cooking till the yam is done

Add salt to taste and stir very well. Cook at high heat for about 5 minutes

Add the green vegetable, stir and leave to stand for about 3 minutes then serve

Yam porridge is usually eaten alone but you can serve it with Fried Plantain