SUMPTUOUS PORRIDGE AFTER A LONG WEEK
The week can be a really stressful due to all the work load being accumulated and pilled over. Most people tend to be very stressed after a long week because of work. In all, that doesn’t mean good dinner should not be eaten at the end of the week. There are certain comfort foods that can be made for dinner after a very long day at week. Medically , dinner is not supposed to be heavy so as to aid easy digestion before going to bed.
Such comfortable and less stressful dinner includes yam porridge which is also known as Asaro. Asaro which is also known as Yam pottage or Yam porridge is a very delicious Yam recipe though it’s eaten by most tribes in Nigeria however, it is more common in the Yoruba-speaking parts of Nigeria.
It’s also easy to make. If you love yam, it’s a must-try recipe! Better still if you do not like yam you can substitute the yam with potatoes, plantains or coco yam.
Asaro is made from Yam which is boiled till it’s tender and it’s cooked in a blend of Peppers, Tomatoes, onions, palm oil, and seasoning. While the dish is more common in the Yoruba-speaking region of Nigeria, it is still a meal enjoyed by the majority alike each with their own regional variation.
Basically, some folks can’t eat any of their meal without having protein on it, so better still fish, meat, egg, chicken, turkey, pork or any protein of your choice can be added to the recipe in any preferred method smoked, roasted, boiled, fried or steamed.
INGREDIENTS.
- yam
- Red Bell Pepper, tomato, and habanero pepper
- Fresh Palm Oil
- Onion
- Salt and seasoning cubes
- Fish and crayfish(optional)
- Vegetables/Herbs
METHOD OF COOKING.
- Peel and cut and rinse the yam. Ensure that you rinse the yam more than once until the water is clear and no longer cloudy. The yam should be in medium-sized chunks about 2 inches thick.
- Blend your pepper mix. Blend the bell pepper, habanero, tomato, and onion.
- Cook the yam and the pepper mix together. Put the first yams inside a pot, and add the pepper mix, salt, bouillon powder, and water. Cover and let it cook for 10 minutes on medium to high heat.
- Stir in the Palm oil, sliced onions, and crayfish. Cover again and let it cook extra 10 minutes.
- Mash the yams. You can use a potato masher or a wooden spoon. I love to mash some yams and keep some chunks. It gives more texture!
- Add the fish. You can smoke fish, dried, boiled, canned, or stockfish. You can also add smoked turkey or any other meat you prefer.
- Simmer for an additional 3 to 5 minutes.
- Stir in the herbs or any other leafy vegetable of your choice.
- Serve and enjoy while still hot!
There are a few things to note when making the Nigerian Yam Pottage (Yam porridge):
1. It’s best to use the freshest Palm Oil you can possibly get because stale palm oil will ruin the taste of the Pottage.
2. It’s best to use as little seasoning as possible because the yam itself is sweet so the excessive seasoning will overshadow the sweet taste of the Pottage.
3. Add a little more water if necessary but don’t overdo it.
Yam porridge is a stand-alone food that can serve as lunch and dinner. However, you can serve it with stew (ata din din), seafood, chicken, turkey and any other protein of your choice. And yayy dinner is served and ready to be eaten.
Content Credit:
Chef Lola | https://cheflolaskitchen.com/yam-porridge-pottage/
| Oyedepo Fifedoyinsola
Picture Credit:
Chef Lola | https://cheflolaskitchen.com/yam-porridge-pottage/
Sisi Jemimah | https://sisijemimah.com/2016/01/20/yam-porridge-asaro-ati-ata-dindin/
