Nigerian•comfort
Quick and Yummy Yam porridge (Asaro)
My Diaspora Kitchen recipe - Nigerian
- Prep time
- 10 min
- Cook time
- 25 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 11 inch tuber of yam ((peeled, cut into chunky sized cubes and washed))
- 1/4 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
- 3/4 cup palm oil
- salt or 2 stock cubes to taste
Instructions
- 1
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.
- 2
Add 1/2 of the chopped onions, crayfish, deboned dry fish, stock cubes and bring to boil.
- 3
While the yam is cooking, heat up palm oil in a saucepan and sauce the remainder of the chopped onions till translucent.
- 4
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.
- 5
When the yam is soft and cooked, stir in the sauce and allow to simmer for another minute.
- 6
Stir again, Turn off heat and serve hot or warm