- Yam850 Grams
- Pumpkin Leaves (Ugwu)A handful or twoWashed and chopped. You can subititute with spinach
- Tomato3 PiecesLarge Red Tomatoes
- Chili Pepper6 PiecesYou can substitute with habanero or scotch bonnet
- Onion1 PiecesMedium to large
- Palm Oil1.5 Cups
- Dried Chili Pepper (Optional)2 Tablespoons
- Chili Powder2 Tablespoons
- Salt and Seasoning Cube
How to make Yam Pottage (Asaro)
1. Chop the pumpkin leaves, wash thoroughly and set aside. Chop the yams (Since Asaro is basically mashed or squishy yam pottage, I like to chop my yams in small sizes, to get that mashed, squishy texture but you can achieve this with any size. Wash the yams and set aside.
2. Wash the peppers, tomato and onion and then using a chili and vegetable grater, blend all. If you don’t have this, you can use a blender but don’t blend until smooth. Set the blended vegetables aside.
3. In a pot, add about 1 1/2 cups of palm oil, heat up until hot (not bleached), then add the blended vegetables. Stir and let it simmer for about 3 minutes, add salt and Maggi or Knorr seasoning cube to taste, a little curry powder(optional), crayfish, chilli powder then let it simmer for another 5 minutes. Add the chopped pumpkin leaves(ugwu) and let it cook until the leaves are cooked. You can add dried/smoked fish (soak in hot water first) or cooked meat. Add it just before you put in the ugwu.
4. In another pot, add enough water to cook the yam, add the yam, salt and cook the yam. When the yam is almost done or even essentially done, add the cooked palm oil sauce to the yam, stir in thoroughly and on low heat, keep cooking. If you notice that there is too much water in the pot, you can drain some of the water before you add in the palm oil sauce. This is so you can achieve that thick porridge consistency.
5. If you taste and there isn’t enough salt, add more. At this point, if the water isn’t too much, you should notice the yam and palm oil sauce starts to thicken and it starts to form a thick porridge. The more you stir, the more the yam breaks down to a mashed consistency. Keep cooking on low heat and stirring occasionally until the palm oil sauce and the yam has completely combined and you have a thick porridge consistency.
Your yam pottage is ready, serve with any beverage 🙂
You can substitute pumpkin leaves with spinach.