How to make Yam Porridge aka Asaro

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

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Up ↑

%d bloggers like this: