✔ Updated · fixed amounts + which yam to buy (not sweet potato)
Yam porridge, or asaro, is Nigerian comfort food at its coziest: chunks of white yam simmered in a peppery red tomato base with palm oil, then partly mashed until thick and creamy. It's one pot and about 45 minutes.
At a glance
The one tip that matters: Buy true white African yam (puna yam) from an African, Caribbean or international grocer. The orange “yams” in most US supermarkets are sweet potatoes.
Why You'll Love Yam Porridge
- One-pot comfort: creamy and chunky at the same time, with a gentle chili warmth.
- Easy to customize, with smoked fish, chicken, turkey or just greens.
- Pantry-friendly once you have yam, palm oil and crayfish on hand.
What Is Yam Porridge (Asaro)?
Asaro is a much-loved dish from the Yoruba-speaking southwest of Nigeria. Yam is cooked right in its sauce, so the starch thickens everything into something between a stew and a creamy mash. It's filling, gently spicy and very forgiving.
This version adds a little basil at the end, which isn't traditional but tastes lovely; scent leaves are the classic choice. If you love Nigerian swallows too, try my fufu.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Get the right yam. White African yam is starchy, dry and slightly sweet, with rough bark-like skin. Sweet potatoes turn to orange mush. I learned that the hard way with my first fufu, so trust me on this one.
- Peel with care. Raw yam can make some people's hands itch. Wear gloves or rub your hands with a little oil first, and keep the cut pieces in cold water.
- Don't drown it. The liquid should only just cover the yam. Too much water gives you yam soup; you can always add a splash more later.
- Mash only some. Crushing about a third of the yam is the magic: it thickens the sauce while leaving soft chunks to bite into.
- Fresh palm oil matters. It gives asaro its color and a rich, slightly savory flavor. Stale palm oil tastes flat, so smell it before you pour.
- Season gently. Crayfish, bouillon and smoked fish are all salty. Taste at the end before adding more salt.
Yam Porridge (Asaro)
4
servings15
minutes30
minutes640
kcal45
minutesNigerian yam porridge, also called asaro or yam pottage: chunks of white African yam simmered in a blended red pepper, tomato, onion and scotch bonnet base with red palm oil, ground crayfish and bouillon, partly mashed until thick and creamy, then finished with smoked fish and greens.
Ingredients
- For the Pepper Base
1 red bell pepper, seeded and chopped
2 plum tomatoes, chopped
1 scotch bonnet or habanero pepper (use half for less heat)
1 large onion, half roughly chopped and half thinly sliced
- For the Porridge
2 lb white African yam (puna yam), peeled and cut into 1 1/2-inch chunks
3 cups water or chicken stock
1/3 cup red palm oil
2 tablespoons ground crayfish
2 chicken bouillon cubes, crumbled
to taste salt
8 oz smoked fish (such as smoked mackerel), skin and bones removed, flaked
2 cups spinach or ugu leaves, roughly chopped
1 handful fresh basil or scent leaves, torn (optional)
Directions
- Prep
- Peel the yam with a sharp knife, cut it into 1 1/2-inch chunks and drop them into a bowl of cold water as you go. Rinse a couple of times until the water runs clear, then drain.
- Blend the bell pepper, tomatoes, scotch bonnet and the chopped half of the onion with 1/2 cup of the water until smooth.
- Cook
- Put the yam in a large pot with the pepper blend, the rest of the water, the bouillon cubes and 1/2 teaspoon salt. The liquid should just cover the yam. Bring to a boil, cover and simmer over medium heat for 10 to 15 minutes, until the yam is almost tender.
- Stir in the palm oil, sliced onion and ground crayfish. Cover and cook for another 8 to 10 minutes, until the yam is soft enough to crush with a spoon.
- Mash about a third of the yam against the side of the pot with a wooden spoon or potato masher, leaving the rest in chunks. The mashed yam thickens the porridge.
- Stir in the flaked smoked fish and simmer for 3 to 5 minutes. Add a splash of hot water if it gets too thick.
- Finish
- Stir in the spinach and basil and cook for 1 to 2 minutes until just wilted. Taste, adjust the salt and serve hot.
Like this recipe?
Follow us @recipefairy on Pinterest
What to Serve With Yam Porridge
- On its own: a big bowl is a complete meal, especially with smoked fish stirred in.
- With protein: fried or grilled fish, chicken, turkey or boiled eggs.
- With fried plantain for a sweet, caramelized side.
- Swap the fish: smoked turkey, beef or shrimp all work. Cook raw meat separately first and add it with the yam.
Frequently Asked Questions
What is asaro in English?
Asaro is the Yoruba name for yam porridge, also called yam pottage. It's a Nigerian one-pot dish of yam cooked in a pepper and tomato base with palm oil, then partly mashed until thick.
What are the main ingredients in asaro?
White African yam, a blend of red bell pepper, tomatoes, onion and scotch bonnet, red palm oil, ground crayfish and seasoning cubes. Smoked fish, meat and leafy greens like spinach or ugu are common additions.
Can I use sweet potatoes instead of yam?
You can, but it's a very different dish: sweet potatoes are softer and much sweeter, and they collapse into mush quickly. If you must, cut them bigger and cook them for less time. True white yam gives the classic texture.
Can I use vegetable oil instead of palm oil?
Yes, but you lose the signature orange color and some of the flavor. Use the same amount of vegetable oil and add a spoonful of tomato paste with the pepper blend for color.
Do you put sugar in yam porridge?
Usually not. Older yams are naturally sweet. Some cooks add a pinch of sugar to new-season yams, which are less sweet, but taste first.
How do I store and reheat yam porridge?
Refrigerate leftovers in an airtight container for up to 4 days, or freeze for up to 3 months. Reheat on the stove with a splash of water, stirring, until steaming hot to 165°F. It thickens a lot in the fridge.
){kind=link}