asaro elepo recipe

Àsáró elépo rédérédé (Yam porridge)

yam porridge recipe

I got hubby cooking one of his speciality meal recently and I must give it to him, he doesn’t mess about when it comes to cooking yam porridge (Asaro). To be honest, I hardly cook it because why bother when you have a man-chef. Lol. We both have different ways of cooking yam porridge and while he was cooking this recently, my camera-ready self, took pictures as he cooked it. Here is Bae’s version of yam porridge.

This portion is made for 2-3 adults and it can be adjusted  according to the numbers of people you are catering for. Yam porridge is well loved by all and it is easy to make. I timed this cooking and it took approximately 45 minutes.

The bokoto (cowfoot) and dodo (plantain) stir fry was cooked with my homemade Nigerian style harrisa paste, recipe coming soon. It was a passing thought at the last minute and it was well worth it.

yam-porridge-asaro

What you will need

½ tuber of yam

1 red bell pepper (Tatashe)

1-2 scotch bonnet chillies (Ata Rodo)

1 onion, chopped

2-4Csp palm oil (use according to preference, bae can’t deal with too oily porridge)

Seasoning

Salt

1 medium size mackerel fish, cleaned

Beef stock (optional)

2 handfuls spinach or any green vegetable

yam-porridge-asaro

Method

 

Preps: peel and cut yam into chunks

Roughly blend redbell pepper, scotch bonnet chill and onions together on a pulse and set aside

Boil fish for about 5 minutes with seasoning, salt. Save fish broth for the porridge if you are not using beef stock

Place a small pan on a medium heat, add palm oil and heat for about 2 minutes. Add chopped onions and fry till onions are translucent. Take it off the heat and set aside. This is to be added to the yam at the tail end of the cooking.

asaro

De-bone fish, flake and set aside

To cook Yam porridge (Asaro)

Place a pan on a medium heat; add yam chunks, blended pepper mixture and a bit of water to cover it, add salt and bring to boil till yam is almost tender. Reduce the heat if you have to avoid the yam burning

Add stock or water to yam in between cooking if need be

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Once yam is almost tender add already heated palm oil and chopped onions to the yam and continue to cook till yam is tender

Add seasoning (maggi/knorr) to your taste and check for salt

Using a wooden ladle, break yam into pieces but not to puree, leave some yam chunks if you desire

Add stock or water to yam in between cooking if need be (only do this to achieve desired thickness)

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Add flaked fish and stir together gently to avoid breaking the fish and yam more, cook for another 2-3 minutes

Add chopped spinach, fold into porridge and cook for another 3 minutes.

yam porridge recipe

Serve with sides of choice.

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I would like to take this opportunity again to say a massive thank you to everyone that has visited my blog, liked it and also took time out to leave constructive comments both on the blog and facebook. You are all amazing. Without you all out there, there will not be my active kitchen. Thank you! Dalu! Nagode! Don’t forget to tell your friends and families about the new girl on the block.

I am very open to suggestions and if you have a recipe you would like me to cook and see on the blog, kindly send an email to moma.aduke@gmail.com.

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enjoy. x

 

5 Comments

  1. Hmm… Looks like it’s time to bring my yam out of the freezer, this sounds Delish!!

     
  2. Pingback: Unripe Plantain Porridge - My Active Kitchen

  3. Thanks for the recipe I just made it and it’s very lovely, I used smoked Titus fish instead of the fresh one and added tiny bits of beef and ponmo in mine the frying of the oil with onions separately is an ingenious idea. Thanks

     

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