My Style of Nigerian Asaro (Yam Porridge)

Ingredients 1/2 of a medium sized White Yam (cut in Cubes)

1 medium sized Onion – diced

1/4 Cup of fresh Palm Oil

3-4 Scotch Bonnets (based on spice preference)

2 Tablespoons of Crayfish

Dry Shrimp

Tomatoes

Tomato Paste

Optional Additions:

Garlic

Shrimp

Scotch Bonnet Sauce (by Grace)

Haitian Epis

 

*The Sauce Mixture (a blend of peppers, peeled tomatoes, tomato paste and Onions, Maggi,  Haitian Epis 1 tablespoon of Crayfish powder, & dry shrimp)

Instructions:

Step 1: Peel and chop Yams into cubes (place in water so they don’t brown)

Step 2: Blend the Sauce Mixture

Step 3: Boil Yams (not too soft) about 15 minutes. I added salt and Maggie for flavor!

Step 4: Once Yams are soft, drain them.

Step 5: Add Palm oil to pot. (Add Haitian Epis) Fry onions and shrimp for 1-2 minutes. Add the drained yams and the Sauce Mixture. Allow to boil for 10 minutes (until yams are soft).

Step 6: Mash 60% of the Yams (leave a few chunks). Then boil for 10 minutes.

Step 7: Serve and love the meal!!!  

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Posted in For Food & Fitness, Posts, Vlog.

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