Yoruba Asaro (Yam Porridge)

Ingredients

• 2 lbs white or Puna yam, peeled and cut into 1.5-inch chunks
• 1/3 cup red palm oil
• 1 onion, half sliced and half blended
• 3 tomatoes, blended
• 2 red bell peppers, blended
• 1 scotch bonnet pepper, blended
• 2 tbsp ground crayfish
• 1 smoked fish fillet, deboned and flaked, or 8 oz cooked chicken
• 2 stock cubes
• 2 cups chopped spinach or ugwu leaves
• Salt to taste

Before you cook

• Peel the yam under running water and cut it into even chunks so it cooks evenly.
• Blend the tomatoes, bell peppers, scotch bonnet and half the onion into a smooth sauce.
• Flake the smoked fish into bite-sized pieces, checking carefully for bones.

Steps

1. Place the yam chunks in a large pot and cover with water by about an inch.
2. Bring to a boil, then cook uncovered for 15 minutes until a knife slides in easily.
3. Scoop out one cup of the yam cooking water and set it aside.
4. Heat the palm oil in a separate wide pot over medium heat until it loosens and shimmers.
5. Add the sliced onion and fry for 3 minutes until softened.
6. Pour in the blended tomato-pepper sauce and cook for 10 minutes, stirring often, until it thickens and darkens.
7. Stir in the crayfish and crumbled stock cubes.
8. Drain the yam and tip it into the sauce along with the reserved cooking water.
9. Mash about a third of the yam chunks against the side of the pot to thicken the porridge.
10. Fold in the smoked fish or chicken and simmer for 5 minutes.
11. Stir in the spinach or ugwu leaves and cook for 2 minutes until just wilted.
12. Taste and adjust the salt before serving hot.