AsaroYam Porridge with Smoked Fish

Name: Asaro (Yam Porridge with Smoked Fish)
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4
Cuisine: Nigeria
Ingredients: 900 g Yam (peeled and cut into chunks); 60 ml Palm Oil; 120 g Onion (finely chopped); 200 g Tomato (roughly chopped); 30 g Tomato Paste; 10 g Scotch Bonnet Chili (finely chopped); 200 g Smoked Fish (cleaned); 150 g Spinach (roughly chopped); 2 pcs Bouillon Cube; 8 g Salt; 900 ml Water

A comforting one-pot yam dish in which part of the yam softens into the broth to make a naturally creamy porridge. Palm oil, peppers, and smoked fish give it the warm, savory flavor of everyday home cooking.

Prep

20m

Cook

40m

Serves

Estimated

Nutrition

Per serving

497kcal

Calories

15g

Protein

17g

Fat

71g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

0.9kg
Yam (peeled and cut into chunks)
60ml
Palm Oil
120g
Onion (finely chopped)
200g
Tomato (roughly chopped)
30g
Tomato Paste
10g
Scotch Bonnet Chili (finely chopped)
200g
Smoked Fish (cleaned)
150g
Spinach (roughly chopped)
2pcs
Bouillon Cube
8g
Salt
900ml
Water

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

6 steps

01
Put the yam, onion, tomato, tomato paste, scotch bonnet chili, bouillon cubes, and water into a pot and bring to a boil at 100°C (212°F).
02
Reduce the heat and simmer around 95°C (205°F) until the yam is very soft.
03
Mash some of the yam in the pot to thicken the liquid while leaving plenty of chunks whole.
04
Stir in the palm oil and season with the salt.
05
Add the smoked fish and simmer gently so its flavor spreads through the porridge.
06
Stir in the spinach and cook just until tender, then serve hot.

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