How To Make Asaro (Yam Porridge)

How To Make Asaro (Yam Porridge)
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“Asaro”, as it is called in Yoruba, is a yam porridge. The yam is cooked with ingredients, resulting in a thick or soupy dish. Some people also like adding vegetables to it.

Asaro (yam porridge). Photo credit: Nigerian Lazy Chef


1kg yam
Palm oil (to colour)
1 smoked/dry fish of your choice
1 tablespoon ground crayfish
1 medium onion
Fresh green vegetable – Pumpkin (ugwu), Parsley, Scent leaf (efirin or nchonwu)
Habanero or Chilli Pepper
Salt (to taste)
2 big stock cubes

Asaro (yam porridge). Photo credit: 2jays

How to make asaro

Peel and cut the yam tuber into medium sizes. Wash the yam cubes and place in a sizeable pot.
Wash and cut the onions into tiny pieces. Grind or blend the chilli pepper. Set these aside. If using dry fish, soak and pick the bones at this time.
Pour enough water to cover the yam cubes and start cooking at medium to high heat. If you are using dry fish, add it now.
When the yams have got a good boil, add the onions, ground crayfish, pepper, stock cubes, palm oil & the smoked fish.
Cover the pot and continue cooking till the yam is done. Add salt to taste and stir very well. Cook at high heat for about 5 minutes.
Add the green vegetable, stir and leave to stand for a few minutes then serve!
Enjoy with meat, fried fish, plantain, or straight from the pot.



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