Nigerian Yam Porridge (Asaro)

Ingredients

• •2 lb white yam, peeled and cut into chunks
• •2 red bell peppers, chopped
• •2 medium tomatoes, chopped
• •1 medium yellow onion, chopped
• •1/2 Scotch bonnet pepper
• •1/3 cup palm oil
• •3 cups vegetable broth
• •4 cups fresh spinach, chopped
• •1 tsp salt
• •1 tbsp, optional ground crayfish

Directions

1. 1Blend bell peppers, tomatoes, half the onion, and Scotch bonnet until mostly smooth.
2. 2Heat palm oil in a pot and cook the remaining onion for 3 minutes.
3. 3Add the blended pepper mixture and simmer 8 minutes until slightly reduced.
4. 4Add yam, vegetable broth, salt, and optional ground crayfish and bring to a gentle boil.
5. 5Cover and simmer 15–18 minutes, stirring occasionally and crushing a few yam pieces to thicken the sauce.
6. 6Fold in spinach and cook 2 minutes more until wilted.

💡 Crush only a few yam chunks against the side of the pot; that naturally thickens asaro while leaving plenty of pieces intact.

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