Asaro (Nigerian Yam Porridge)

Ingredients

• True Yam / African Yam

  1 kg

  $3.50

• Red Palm Oil

  100 ml

  $0.70

• Onions

  1 medium

  $0.22

• Tinned tomatoes

  1 tin

  $1.10

• Tomato paste

  1 tbsp

  $0.11

• Scotch bonnet chilli

  1

  $0.40

• Stock cubes

  1 cube

  $0.10

• Spinach

  150 g

  $0.60

• Salt

  1 tsp

  $0.00

Prices are estimates from our ingredient database and vary by market.

Hard to find?

• Swap Scotch bonnet chilli for Chilli flakes (1 chilli : 1 tsp) — Delivers comparable heat without the fresh chilli

Preparation

1. 1

   Peel the yam and cut into medium cubes, then rinse thoroughly in cold water.

2. 2

   Blend the tinned tomatoes, half the onion, and the Scotch bonnet pepper until smooth.

3. 3

   Heat the red palm oil in a large heavy-based pot over medium heat, add the remaining chopped onion, and sauté until soft.

4. 4

   Stir in the tomato paste and blended tomato mixture, cooking down for 8 minutes until the oil separates.

5. 5

   Add the yam cubes, stock cube, salt, and enough water to partially submerge the yam.

6. 6

   Cover and simmer for 20 minutes until the yam is soft and fork-tender.

7. 7

   Use a wooden spoon or potato masher to lightly mash about half the yams to thicken the sauce into a rich porridge.

8. 8

   Stir in the fresh chopped spinach and simmer gently for 2 minutes before serving hot.