Asaro, also known as yam porridge or yam pottage, is a traditional dish originating from the Yoruba of Nigeria, Benin Republic and Togo.[1] It is a one-pot meal made from yam, a starchy tuber, and a variety of other ingredients. It can be enjoyed as a main course or a side dish.
Ingredients and preparation edit
The primary ingredient in Asaro is yam, which is peeled, cut into chunks, and boiled until it becomes soft. Other essential ingredients include red palm oil, onions, peppers, and a mixture of spices, which are combined in a pot. The dish is often prepared with a generous amount of palm oil to give it its characteristic reddish-orange color and its smoky and nutty flavour. [2]
It is seasoned with spices like whole crayfish, crayfish powder, smoked fish, and bouillon cubes for added flavor. Garlic and ginger can also be added. Asaro may also include vegetables like spinach.[3]
The dish may be served hot or warm, garnished with chopped parsley or cilantro if desired. It can come paired with boiled egg, fried or grilled fish or meat, or dodo.[4][5]
Variations edit
Asaro comes in various regional and personal variations. Some may include ingredients like eggs or plantains, or meats such as goat, cow tripe, or chicken.
References edit
- ^ Onyeakagbu, Adaobi (2022-01-25). "Asaro: How to prepare the Yoruba thick and spicy yam porridge". Pulse Nigeria. Retrieved 2023-09-25.
- ^ Ajoke (2020-03-26). "Yam porridge (Asaro)". My Active Kitchen. Retrieved 2023-09-25.
- ^ Osinkolu, Lola (2022-06-17). "Yam pottage/Yam Porridge (Asaro recipe)". Chef Lola's Kitchen. Retrieved 2023-09-25.
- ^ "How To Make Asaro (Yam Porridge)". The Guardian Nigeria. 2017-09-15. Retrieved 2023-09-25.
- ^ Tariemi, Oreoritse (2022-12-19). "Easy Homemade Asaro Recipe". The Guardian Nigeria. Retrieved 2023-09-25.