Yam Porridge (Asaro) – A Tasty Nigerian Classic

Yam Porridge (Asaro) – A Tasty Nigerian Classic

This hearty meal comes together quickly, making it a great option for lunch or dinner.

With its irresistible taste and comforting texture, Asaro remains a favorite at home and even at Nigerian parties.

This dish is incredibly versatile, allowing you to customize it based on your preferences.

Some people enjoy adding vegetables like spinach for extra nutrients, while others keep it simple with just yam and fish.

Whether you prepare it with palm oil for its signature red hue or opt for vegetable oil, Asaro always turns out delicious.

Main Ingredients:

½ tuber of yam (about 1 kg)
1 red bell pepper (Tatashe)
1–2 scotch bonnet chilies (Ata Rodo)
1 medium onion, chopped
½ cup palm oil (adjust according to preference or substitute with vegetable oil)
1 tablespoon beef seasoning powder or 1 stock cube
Salt to taste
1 medium-sized mackerel fish, cleaned (substitute with dry fish or smoked fish)
1 cup beef stock (optional; water can be used instead)
2 handfuls spinach or any green vegetable

Peel and cut the yam into chunks. Rinse well, then cover with cold water and set aside.
Blend the red bell pepper, scotch bonnet chilies, and onions with a little water until roughly smooth. Set aside.
Boil the fish for about 5 minutes with salt and seasoning. Once cooked, remove from the broth, debone, flake into pieces, and set aside. Save the fish broth if not using beef stock.

Place a small pan over medium heat and add the palm oil. Let it heat for about 2 minutes.
Add the chopped onions and sauté until translucent. Remove from heat and set aside to be added later.

In a large pot, add the yam chunks and the blended pepper mixture.
Pour in just enough water to cover the yam (about 1 cm above the yam or at the same level).
Season with salt and a stock cube, then bring to a boil over medium heat.
Stir occasionally and add more water or stock if needed to prevent burning.

Once the yam is almost tender, pour in the heated palm oil and onions. Continue cooking until the yam becomes fully soft.
Using a wooden spoon, mash some of the yam pieces while leaving some chunks for texture. Adjust with stock or water if needed for the desired consistency.
Gently stir in the flaked fish, being careful not to break the pieces too much. Let it simmer for another 2–3 minutes.
Finally, add the chopped spinach and fold it into the porridge. Allow it to cook for another 2 minutes before removing it from the heat. The residual heat will continue cooking the vegetables.

Enjoy Asaro hot, served on its own or with a side of protein such as grilled fish, fried plantain (dodo), or even cow foot (Sokoto).

Store leftover yam porridge in an airtight container and refrigerate for up to 3 days.
Reheat on the stovetop with a splash of water to loosen the consistency.