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


Tomato Paste

Optional Additions:



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)


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!!!  


Share and Enjoy

  • Facebook
  • Twitter
  • Delicious
  • LinkedIn
  • StumbleUpon
  • Add to favorites
  • Email
  • RSS
Posted in For Food & Fitness, Posts, Vlog.

Leave a Reply

Your email address will not be published. Required fields are marked *

WordPress spam blocked by CleanTalk.