Yoruba Yam Porridge (Asaro)
Asaro is a yam porridge from the Yoruba of western Nigeria, and it turns a plain root into a thick, savory pot. The yam cooks down with onions, then takes on tomato paste, chile, and the deep smokiness of crayfish and dryfish. Palm oil goes in at the end and colors everything orange. You mash it to your own texture, silky or chunky.
Instructions
Put the peeled yam and the sliced onions in a pot and pour in enough water to cover them.
Put the lid on and boil until the yam is soft enough to break easily when pressed with a spoon.
Stir in the ground crayfish, dryfish, tomato paste and ground chile pepper. Season with salt and seasoning cubes.
Stir in the palm oil, cover the pot, and let it simmer for about 5 to 7 minutes.
Take the pot off the heat and mash the yam and other ingredients with a spoon. Stop when the porridge is as smooth or as chunky as you like it.
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