Entree: Nigeria – Yoruba Southwest – Asaro (Thick yam pottage cooked with peppers, tomatoes, onions, palm oil, and smoked fish)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Total 45 min

Ingredients

- 2 lb (900 g) yam, peeled and cut into 1-inch (2.5 cm) cubes
- 1/4 cup (60 ml) red palm oil
- 1 medium onion, chopped (about 6 oz/170 g)
- 2 large tomatoes, blended (about 8 oz/225 g)
- 3 tbsp (45 ml) blended red pepper (scotch bonnet mixed with red bell pepper)
- 2 tbsp (15 g) ground dried crayfish
- 1 smoked mackerel, cleaned and flaked, about 8 oz (225 g)
- 1–2 Scotch bonnet peppers, whole or chopped (optional)
- 1 cup (240 ml) chicken or vegetable stock (or water)
- 1 tsp (5 g) bouillon powder or 1 bouillon cube
- 1/4 cup (40 g) chopped red bell pepper
- 1 cup (30 g) chopped spinach or ugu (fluted pumpkin) leaves
- 1 tsp (5 g) ground white or black pepper
- Salt, to taste

Instructions

1. Place the yam cubes in a pot and cover with water by about 1 inch; add a pinch of salt and bring to a boil. Reduce heat and simmer until yams are fork-tender, about 12–15 minutes. Drain and set aside a little of the cooking water.
2. While the yam cooks, heat the red palm oil in a heavy saucepan over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
3. Stir in the blended tomatoes and blended red pepper. Cook, stirring occasionally, until the tomato mixture loses its raw smell and the oil begins to separate, about 8–10 minutes.
4. Add the ground crayfish, bouillon, ground pepper, and flaked smoked mackerel; stir to combine. If mixture is too thick, add 1/2 cup (120 ml) stock or reserved yam cooking water to adjust consistency.
5. Add the drained, cooked yams to the sauce. Gently mash some of the yams with the back of a spoon to create a pottage texture while leaving some pieces whole. Add the chopped bell pepper and spinach or ugu leaves.
6. Cover and simmer gently for 6–8 minutes to allow flavors to meld, stirring occasionally to prevent sticking. Adjust salt and spice level to taste.
7. Serve hot in bowls, garnished with additional chopped green pepper or a drizzle of palm oil if desired.