Yam pottage or Yam porridge is a very delicious yam recipe. Although it is eaten by the majority of tribes in Nigeria, it is, however, more common in the Yoruba-speaking parts of Nigeria. It is nicknamed “Asaro elepo rede rede” by the Yoruba, which means “yam pottage boldly coloured with fresh palm oil and garnished to perfection”.
It’s also easy to make. It makes a perfect dinner or lunch and it is also a party favourite.
How to make delicious yam pottage
Yam porridge, like so many dishes in Nigeria, has many ways of cooking. Stated below is one simple method of making yam porridge.
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First, you need to prepare your ingredients before you start cooking. Here is how to do that.
- The yam tuber should be peeled and sliced into medium pieces. Place the cleaned yam cubes in a big pot.
- Cut the onions into little pieces after washing them. the chilli pepper in a blender or grinder. Put these apart.
- Soak the fish and remove the bones if it is dry.
How to make delicious yam porridge with vegetables
Although this is optional, people like to put vegetables in their yam pottage because it not only adds nutrients to the dish but also enhances the taste and makes the dish look appealing.
The preferred vegetable used in yam porridge is spinach leaves, also known as ugwu. However, you can use any vegetable of your choice to make the dish.
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How to make delicious yam pottage with scent leaves
Scent leaf is another vegetable that can be used. A lot of people prefer to use scent leaves because like the name implies it gives the food a different aroma.
How to cook Igbo yam porridge
The Yam porridge recipe, which is also known as yam pottage, is also called Agworago Ji by the Igbo tribe in Nigeria.
The difference between how the Yorubas make yam pottage and the Igbos is that the latter adds oil beans or an Igbo natural flavouring, called ogiri, to their yam porridge.
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Watch the video below to find out how to make yam pottage Igbo style.
How to make yam porridge
Yam pottage or Yam porridge is a very delicious yam recipe. Although it is eaten by the majority of tribes in Nigeria, it is, however, more common in the Yoruba-speaking parts of Nigeria. It is nicknamed “Asaro elepo rede rede” by the Yoruba, which means “yam porridge boldly coloured with fresh palm oil and garnished to perfection”.
Type:
main dish
Cuisine:
Nigerian
Keywords:
Yam porridge, how to make yam porridge
Recipe Yield:
3
Calories:
225
Preparation Time:
PT0H30M
Cooking Time:
PT0H30M
Total Time:
PT1H00M
Recipe Video Name:
How To Cook ASARO (Nigerian Yam Pottage)
Recipe Ingredients:
- 20 pieces of diced yam
- Palm oil (use according to preference and you can substitute with vegetable oil)
- 1 large-size dry fish (optional)
- 1 cup of dried prawns (optional)
- 1 large onion (preferably diced)
- 2 tablespoons of fresh ground yellow pepper
- 1 large-sized garlic chopped
- Fresh green vegetables (eg pumpkin, parsley, scent leaf or green amaranth)
- Salt
- Seasoning
Recipe Instructions:
How to make yam porridge:
- While your cooking gas is on medium heat, add the pieces of yam, the blended pepper combination, and enough water to cover (approximately one cm above the yam or keep it at the same level) alongside seasoning and salt, and then boil until the yam is almost soft. If necessary, lower the heat of your cooking gas to prevent the yam from burning. Add stock or water to the yam in between cooking, if need be.
- When the yam is almost done, add the palm oil that has previously been heated and the chopped onions, and continue to cook until the yam is done. To your taste, add seasoning (Maggi or Knorr) and check for salt.
- Break yams into bits with a wooden ladle (spoon), but do not mash or ground them; you can leave some yam lumps if you choose.
- Cook for a further two to three minutes after adding flaked fish and gently stirring to prevent breaking the fish.
- Lastly, stir in chopped spinach (or any other green vegetable) and cook the porridge for an additional three minutes.
How to make yam porridge with vegetables:
- While your cooking gas is on medium heat, add the pieces of yam, the blended pepper combination, and enough water to cover (approximately one cm above the yam or keep it at the same level), alongside seasoning and salt, and then boil until the yam is almost soft. If necessary, lower the heat to prevent the yam from burning. Add stock or water to the yam in between cooking, if need be.
- When the yam is almost done, add the palm oil that has previously been heated and the chopped onions, and continue to cook until the yam is done. To your taste, add seasoning and check for salt.
- Break yams into bits with a wooden ladle, but do not mash or ground them; you can leave some yam lumps if you choose.
- Cook for a further two to three minutes after adding flaked fish and gently stirring to prevent breaking the fish.
- Lastly, stir in chopped spinach (or any other green vegetable) and cook the porridge for an additional three minutes.
How to make yam porridge with scent leaves:
- While your cooking gas is on medium heat, add the pieces of yam, the blended pepper combination, and enough water to cover (approximately one cm above the yam or keep it at the same level), alongside seasoning and salt, and then boil until the yam is almost soft. If necessary, lower the heat to prevent the yam from burning. Add stock or water to the yam in between cooking, if need be.
- When the yam is almost done, add the palm oil that has previously been heated and the chopped onions, and continue to cook until the yam is done. To your taste, add seasoning and check for salt.
- Break yams into bits with a wooden ladle, but do not mash or ground them; you can leave some yam lumps if you choose.
- Cook for a further two to three minutes after adding flaked fish and gently stirring to prevent breaking the fish.
- Lastly, stir in chopped scent leaves and cook the porridge for an additional three minutes.
