Yam Porridge (asaro) Recipe

Peel and cut

Peel the yam tuber and cut into 1–2 inch cubes. Rinse under cold water to remove excess starch.

Place the yam cubes in a large pot and add about 3 liters of water (enough to just cover the pieces). Bring to a vigorous boil over high heat, then reduce to medium-high and cook until the yam is fork-tender, about 15–20 minutes depending on cube size.

When the yam is mostly cooked (soft but still holds shape), scoop out about 1–2 cups of the cooking liquid into a measuring cup and reserve. Leave the yam in the pot with a small amount of cooking liquid (do not drain completely).

Using the back of a wooden spoon or a potato masher, gently break and mash about half of the yam pieces in the pot to give the porridge its characteristic texture; leave some cubes whole for bite.

While the yam cooks, prepare the tomato base. If using fresh tomatoes and pepper, blend the canned tomatoes (or fresh tomatoes), red bell pepper, and scotch bonnet until smooth. If using only canned tomatoes, you can blend briefly to smooth any chunks.

Heat 4 tablespoons of palm oil in a medium skillet or saucepan over medium heat until shimmering but not smoking (palm oil will take on an orange color). Add the sliced or chopped half of the onion and sauté 2–3 minutes until translucent.

Carefully pour the blended tomato and pepper mixture into the hot oil. Reduce heat to medium-low and cook, stirring occasionally, until the raw tomato smell has cooked out and the sauce reduces and thickens slightly, about 12–15 minutes. If the sauce thickens too quickly, add up to 300 ml of reserved water or plain water a little at a time to reach a saucy consistency that will combine with the yam.

Add the ground crayfish, flaked smoked fish (if using), bouillon cube, and the remaining chopped half of the onion. Stir well and simmer gently 4–6 minutes so the flavors meld. Taste and adjust seasoning with salt and optional ground uziza or basil.

Spoon the hot tomato-crayfish sauce over the partially mashed yam in the pot. Start with half the sauce and gently fold it into the yam, adding more sauce until you reach a cohesive porridge that's saucy but not soupy. Use reserved yam cooking liquid to loosen the porridge if it becomes too thick (add 2–3 tablespoons at a time).

Simmer the combined yam and sauce together for 3–5 minutes on low heat, stirring gently to prevent sticking. Adjust salt and seasoning to taste. If you prefer more oiliness, drizzle an extra tablespoon of palm oil on top and fold through.

Sprinkle chopped green onions (scallions) and optional fresh basil/uziza on top as garnish. Serve hot in deep plates or bowls.