Yam pottage is commonly known as Asaro. It’s a food common to the Yoruba tribe in Nigeria and it’s most often referred to as yam porridge by some people.
Several ways can be employed in making yam porridge.
However , I would be teaching you just one method which is how I make my yam pottage/ porridge.
Table of Contents
Yam Pottage Ingredients
- Yam
- Groundnut oil
- Crayfish/smoked fish/ sardine
- Rodo/scotch bonnet pepper
- Onions
- Magii and salt
Procedure
- Pour some water in a pot
- Peel your tuber of yam and slice few pieces of yam
- Make sure the yam slices are in small cubes
- Then rinse in clean water twice and place a pot on the stove/ burner.
- Add your rinsed slices of yam and water
- Afterward, slice a few pieces of onions into it but please Don’t add salt
- Add more water if required then Boil for 15minute and check if it’s soft.
- if it’s hard and not edible boil for few more minutes until it is.
- Sieve most of the water and pound the yam slices
- Add one sachet of tomato paste, two cubes of magii and a pinch of salt
- Slice the scotch bonnet pepper and add it
- Enrich the food by adding some smoked fish/ crayfish/sardine/ Titus fish
- Put In one kitchen spoon of groundnut oil
- Add half cup of water
- stir and boil for five minute
- serve hot with a glass of cold water
note
- The quantity of water depends on the number of yam slices in the pot just make sure the water covers the yam.
- Also the quantity of yam determines the quantity of salt to be added to the food.
- For watery yam porridge, more water should be added
- For a less watery porridge, pound fewer slice of yam and add a little quantity of water.
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