Yam porridge/ Pottage is one of the Nigerian delicacies that I love so much with an amazing taste. This yam porridge/ pottage recipe is absolutely delicious especially when you carefully choose the right ingredients for a rich and better taste.
Yam porridge is the combination of fresh Puna yam and tomato sauce. It’s mostly enjoyed by most countries in West Africa especially Nigeria.
Most people prefer to have their yam porridge/ Pottage garnish with some fresh leafy greens like spinach, scent leaves, and Kale for more nutritional value and taste while some people prefer to have it plain. I love the former so much because of its richness but whichever way you choose; with or without are both yummy.
I also want to note that I enjoy this Yam porridge/ pottage recipe mostly in summer when new yams are out. For so many years that I’ve been making this recipe, I discovered that new yams are just the best for yam porridge; absolutely the best. It instantly melts deliciously in the mouth compared to when yams are dry.
I’m not saying dry yams too can’t make the magic but I’m just stating my preference.
Feel free to add any meat or fish of your choice to the yam porridge: Smoked fish, dry fish, fresh fish, stockfish, smoked turkey, chicken tight, chicken beast, and so on.
I also want to state that sometimes I make my palm oil and vegetable oil 50/50 and some other times I use only palm oil for this recipe.
After all, cooking is all about creativity. Just choose what you want and take out what you don’t want.
Slice and peel the yam, then cut them into chunks (cubes), wash the yam and set them aside
Wash the tomatoes, Red ball pepper, onions, Scotch Bonnet (Ata Rodo), and garlic. Blend everything together until they’re smooth and also set aside.
Remove the bones in the fish, wash and shred them into smaller pieces and shred the smoked turkey into smaller pieces too.
Yam porridge/ Pottage: Nigerian Asaro Recipe
- 1 medium sized White Puna Yam
- 1 Big Onions
- 3-4 Medium-size Tomatoes
- 2 Red Ball pepper
- 2 Scotch Bonnet or more if yours is not hot (atarodo)
- 1-2 Garlic clove
- 1/2 tsp each Curry & Thyme
- Smoked or dry fish
- smoked Turkey
- 2 tablespoon ground crayfish
- 1 medium-size Onions (dice)
- 1/2 cup Palm oil or vegetable oil or 50/50
- 4 Seasoning cubes
- Salt to taste
- Spinach (Optional)
- Scent Leaves (Optional)
- Grab a sharp knife to Peel the yam and cut into chunks, wash them, and leave them in warm water and set them aside.
- On medium heat, heat up a non-stick pan or dutch oven with palm oil or vegetable oil and add the diced onions and the ground Cray Fish and allow them to saute about 2 minutes.
- Add the blended tomatoes, onions, Red ball pepper, scotch bonnet, and garlic. Cover to cook for about 5- 6 minutes, then open and add your seasoning cubes, curry & thyme and salt to taste.
- Now add the the meat and fish of your choice, mine are smoked turkey and smoked Mackerel. Cover again for 2-3 minutes to incorporate all ingredients
- At this Juncture, add the chunk white puna yam, add water to the level of the yam or as the desired thickness. Cook until the yam is tender enough and the soup thickened to your desired consistency.
- And finally add the scent leaves and the spinach or your desired leafy green. Cover and allow to simmer for about 5 minutes.
- Serve it warm and enjoy the most delicious yam porridge ever
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