Nigerian Yam Porridge (Asaro) with Greens
Yam chunks simmered with onions, garlic and scotch bonnet in tomatoes and stock, finished with kale or spinach.
- 500 g yam
- 2 tbsp vegetable oil
- 1 medium red onion
- 2 cloves garlic cloves
- ½ piece scotch bonnet pepper
- 200 g canned chopped tomatoes
- 400 ml vegetable stock
- 1 tbsp palm oil (optional)
- 100 g spinach or kale
- salt
- 1 tsp crayfish powder (optional)
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Peel the yam and cut into rough 3-4cm chunks. Rinse well.
- Step 2
Finely chop the red onion. Mince the garlic. Finely chop the scotch bonnet pepper (wear gloves if sensitive).
- Step 3
Heat the vegetable oil in a large saucepan or pot over medium heat.
- Step 4
Add the chopped onion and cook for 5-7 minutes until softened.
- Step 5
Add the minced garlic and chopped scotch bonnet pepper, and cook for 1 minute until fragrant.
- Step 6
Stir in the canned chopped tomatoes and cook for 2-3 minutes.
- Step 7
Add the yam chunks and vegetable stock. If using, add the palm oil and crayfish powder.
- Step 8
Bring to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the yam is tender and starting to break down, creating a porridge-like consistency. Stir occasionally to prevent sticking.
- Step 9
Add the spinach or kale and stir through. Cook for another 2-3 minutes until wilted.
- Step 10
Season with salt to taste.
- Step 11
Serve the yam porridge hot.
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