Asaro (Nigerian Yam Porridge)

Ingredients

Water

4 cups

Salt

1 teaspoon (or to taste)

Seasoning cubes

2

Fresh spinach

2 cups, chopped

Dried crayfish

2 tablespoons

Stockfish

1 cup, pre-soaked and cut into pieces

Smoked fish

1 cup, flaked

Scotch bonnet pepper

1, chopped (adjust for heat preference)

Red bell pepper

1, chopped

Onion

1 medium, chopped

Palm oil

1/4 cup

Yam

4 cups, peeled and cubed

Instructions

1. In a large pot, heat the palm oil over medium heat until it shimmers.
2. Add the chopped onion, red bell pepper, and scotch bonnet pepper to the pot. Sauté for about 5 minutes, stirring occasionally, until the onions become translucent and fragrant.
3. Incorporate the smoked fish, stockfish, and dried crayfish into the pot. Stir well to combine all ingredients.
4. Add the cubed yam to the pot, followed by the seasoning cubes and salt. Gently stir to ensure the yam is evenly coated with the spices.
5. Pour in the water and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for approximately 30 minutes, or until the yam is tender and easily pierced with a fork.
6. After the yam is cooked, add the chopped spinach to the pot. Stir well and cook for an additional 5 minutes, allowing the spinach to wilt and blend with the porridge.
7. Remove the pot from heat and let it rest for a few minutes before serving to enhance the flavors.
8. Serve hot, garnishing with additional chopped spinach or a drizzle of palm oil if desired. Enjoy!