Yam Porridge (Asaro)

Ingredients

• 2 lbs Yam
• 4 medium Tomatoes
• 1 medium Red Bell Pepper
• 1 medium Onion
• 1/2 small Scotch Bonnet Pepper
• 1/4 cup Palm Oil
• 1 cup Smoked Fish
• 1 tablespoon Crayfish (Ground)
• 1 teaspoon Salt
• 2 cups Chicken Broth

Instructions

1. 1Peel the 2 lbs of yam and cut it into 1-inch cubes. Set aside.
2. 2In a blender, combine the 4 medium tomatoes, 1 medium red bell pepper, and 1 medium onion. Blend until you have a smooth paste. Set aside.
3. 3Place a large heavy-bottomed pot over medium heat (350°F / 175°C). Add the 1/4 cup of palm oil. Once the oil is hot, carefully add the blended tomato and pepper paste. Cook for 10 minutes, stirring occasionally, until the paste has darkened slightly and smells fragrant.
4. 4Add the 1-inch yam cubes, 1 cup of smoked fish, 1 tablespoon of ground crayfish, and 1/2 scotch bonnet pepper (whole or chopped, depending on desired heat level) to the pot. Stir to combine with the pepper paste. Season with 1 teaspoon of salt.
5. 5Pour in the 2 cups of chicken broth. Bring the mixture to a boil over medium-high heat (400°F / 200°C). Once boiling, reduce the heat to low (250°F / 120°C), cover the pot tightly, and simmer for 25 to 30 minutes. Check by piercing a yam cube with a fork; it should be tender. The sauce should have thickened.
6. 6Using a spoon or potato masher, gently mash some of the yam cubes against the side of the pot to create a creamier consistency. Stir to distribute the mashed yam throughout the porridge.
7. 7Serve the yam porridge hot.

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