Yam Porridge but known as Asaro to the Yourbas. I see it a lot in parties and usually accompanied with some fried stew. People sometimes add stock fish or spinach for more taste, I dont like it with stockfish so this is just Asaro on its own.
- 1 tuber of yam
- 1 large red bell pepper
- 1 m red onion
- 2 cloves garlic
- Ginger (same size as 2 garlic cloves)
- 3 plum tomatoes
- 3 scotch bonnet peppers
- 1 tbsp seasoning
- 1 tsbp Curry powder
- 2 maggi cubes
- 2 bay leaves
- 3-4 cups water
- 1/2 cup vegetable oil
- 1/2 cup Palm oil
- Cut the tuber of yam into thick rounds
- Cut off the outer skin and any dark areas in the yam
- Cut each round into cubes,: cut in half and in half again
- Put the yam in a large bowl with cold water and rinse the yam
- Add more cold water to the bowl so the yam does not change colour
- Heat pot over medium heat. Cut and blend red bell peppers, onion, tomatoes, scotch bonnet peppers, garlic and ginger. Add 3-4 cups water to blended mix. Add seasoning and palm oil to pot. Add blended peppers etc. Cover and let boil over medium heat for 10 minutes.
- Add seasonings (maggi, curry, bay leaves). Stir, let it boil for 5 minutes still over medium heat. Add cubed yam (careful, so pepper does not splash; reduce heat if necessary).
- Stir and let cook for 20-25 minutes or till yam is soft. Once soft, use the back of a serving spoon or a fork to mash but not too much, so you still have some yam chunks.
- Turn off the heat and serve