By Ify Mgbemena
There’s something deeply comforting about a steaming bowl of Asaro — a rich, hearty yam porridge native to the Yoruba people of Nigeria.
Soft yam chunks simmered in a spicy, savory blend of peppers, onions, and palm oil, Asaro is more than just a meal, it’s a warm hug in every bite.
Whether enjoyed plain or paired with smoked fish, vegetables, or ripe plantains, this dish brings warmth to the table and flavor to the soul.
If you’re looking to make this Nigerian classic at home, this step-by-step recipe will guide you through the process with ease.
Ingredients for Asaro (Yam Porridge)
• Yam – peeled and cut into medium cubes
• Palm oil – (adjust to taste)
• Tomatoes – (optional, or use canned tomato)
• Red bell peppers (Tatashe)
• Scotch bonnet (Atarodo) – (for heat)
• Onion
• Crayfish (blended)
• Smoked fish / Dry fish / Stockfish – optional
• Seasoning cubes – to taste
• Salt – to taste
• Scent leaf or Ugwu (optional) – for garnish
• Water or meat stock – as needed
How to Cook Asaro
1. Prep the base:
• Blend tomatoes, peppers, and one onion together. Set aside.
2. Heat palm oil in a pot, then add some sliced onions. Let it fry for about a minute.
3. Add the blended pepper mix and fry it until the oil begins to separate (about 10–15 mins).
4. Add crayfish, seasoning cubes, and salt. Stir well.
5. Add the yam chunks into the sauce. Pour water or meat stock to just cover the yam.
6. Add fish or meat, if using. Cover and cook until the yam is soft (about 20 minutes).
7. Mash some of the yam pieces in the pot to thicken the porridge. Stir well.
8. Adjust seasoning if needed. Add in chopped scent leaves or Ugwu if using.
9. Let it simmer a bit more until you get a thick, porridge-like consistency.
Ready to Serve!
