Storage & reheating
Refrigerate up to 3 days. Reheat with a splash of water — it thickens considerably when cold.
Allergens: Fish (if used)
Everyday meals
Yam Porridge (Asaro)
Soft yam chunks simmered in a peppery palm-oil sauce until thick and comforting. Some pieces break down to thicken the porridge while others stay whole — that's the goal.
Ingredients
- 1 kg Yam, peeled and cubedNot currently stocked
- 100 ml Palm oilNot currently stocked
- 1 OnionNot currently stocked
- 1 Scotch bonnetNot currently stocked
- 1 Red bell pepperNot currently stocked
- 150 g Smoked fish or prawns (optional)Not currently stocked
- 100 g Spinach or ugu leavesNot currently stocked
- 500 ml Stock or waterPantry staple
- Seasoning & saltPantry staple
Shop this recipe
Estimated ingredient basket total: £0.00
0 of 0 shoppable ingredients in stock. Pantry staples and unstocked items are excluded.
View basketMethod
- 1
Peel the yam and cut into large cubes; rinse.
- 2
Blend the pepper, Scotch bonnet and half the onion.
- 3
Fry the remaining onion in palm oil, add the blended pepper and fry for 5 minutes.
- 4
Add the yam cubes, stock and seasoning; the liquid should just cover the yam.
- 5
Simmer for 20–25 minutes until the yam is soft, then mash a few pieces against the pot to thicken the porridge.
- 6
Stir in the smoked fish and greens, cook 3 more minutes, and rest 5 minutes before serving.
