Yam Porridge / Asaro
Ingredients
Yam
Crayfish (ground) (optional)
Palm oil
Red bell peppers
Onions
Jamaican Pepper
Fish dried
Stock cubes/aromat
Salt
Dry fish
Directions/ Preparations
- Cut and peel a medium size tuber of yam
- Chop the slices into cubes
- Put your yam in a deep pot and add 4 cups of water
- Add some salt 2 teaspoon you should always go easy on salt since we still have to add seasoning cubes
you can always add more at a later time if necessary. When the yam is almost cooked add your blended pepper, onions, cray ground fish, palm oil, dried fish, seasoning cubes, aromat. Using your wooden spoon fold in the all ingredients
- Reduce your heat to low at this point to prevent burning
- Continue to simmer for 20-25 minis
- Stir occasionally as needed
- Depending on whether the yam is old or new you may or may not need to mash the yam
- In case of old yam use your wooden spoon to mash a little, new yam, will for the most part come apart during the cooking process
Ps. New year means new harvested yams- they are usually very soft
Old yams have been harvested probably a few months. They tend to become hard, but they tend to have a sweeter taste.
Even from the physical appearance you can tell the difference between the new and old yam, the new will appear tender while the old yam seems tougher.
Back to our cooking
- Perform the taste test
- Stir and check to make sure you have the right consistency, turn off your heat, remove the lid, allow to cool, serve and enjoy.
You can pair your porridge with veg soup, fried plantains, fried meat or fish stew.
