Plantain and Yam Porridge / Pottage
How to cook Nigerian Asaro (Yam Porridge / pottage)
Ingredients:
- 10 medium cubes African Yam
- 2 1/2 semi ripe plantain
- ¼ cup onion (Chopped)
- ¼ large onion + 2 red bell pepper (tatashe) + 1 tomato (blended)
- ¼ cup palm oil
- 2 cubes maggi
- Salt (to taste)
- 1 cup shredded Smoked fish (any kind) – cleaned
- 1 tablespoon blended crayfish
- ¼ cup chopped fresh vegetable (optional)
Directions:
- Cut the plantain lengthwise, remove the core. Chop into chunks, set aside.
- Add the palm oil to a large pot, set on medium heat. Cover and bleach for 2-3 minutes, add in the chopped onion, saute for 2 minutes, add in the blended pepper. Cover and leave to cook for 12 minutes (stir occasionally)
- Add in the maggi, salt, smoked fish, crayfish, plantain, yam and 2.5 cups of water. Combine. Cover and leave to cook on medium heat for 15-20 minutes (until the yam is cooked through- add more water during this process if needed)
- Stir, taste and adjust for seasoning. Cover and cook for another 5 minutes
- Add in the chopped vegetables, stir and remove from heat
Serve with a side of chilled ribena (Enjoy)
Hey Ronke: if I want to use your roasted stew base in this recipe, how much should I add? Thank you!
Hi Chidinma,
1 cup will be fine.
Thanks so much! 😊
Nice recipe! I wish u shared the nutritional fact tho!
Thank you!
Hey, my yam porridge turned out amazing.I had everything laid out before I started cooking so it it was easy to go step by step. I usually put in oil last but I tried your method and it was fire!!!
Thank you. I loved the taste.
awww awesome! thanks for the feedback.
I’d love to try this! Can I substitute the yam with white potatoes instead?
you sure can
Tried this today and got a black porridge. What did I get wrong?
Black? What type of yam did you use?
I love this recipe. Instead of yam, I use Sweet potato, it’s SOOOOO DELICIOUS!!
great!! thanks for the feedback.
I and my family really love this recipie, especially my kids. I have cooked It 3 times now. I cooked mine a little differently by cooking the yam and plaintain separately den Fried d pepper and d other ingredients together den I added d pepper and yam together. Den later add d vegetables.
That’s great Temidayo, thanks for the feedback.
9jafoodie has done it again. This turned out so well! My only regret is that I made a small portion so my husband and I are trying to outsmart each other to eat the last batch. I don’t know if I can go back to eating regular asaro again o! It has to be with plantains. It gives the yam a nice sweet flavor.
lol who won the battle? I am glad you like the recipe.
Thank you’re amazing. easy, clear directions. mum thinks I can’t cook naija food whilst at uni, but your website has made it easier for me. I can go home each time and show her all the cooking I’ve been doing. lol God bless you.
awwwwww you are most welcome
I’m cooking this right now * fingers crossed* anytime I donno what to cook I just come to this website… Thanks a million
Happy cooking!!
Am trying this now. Thank you for sharing
This is yummy so happy. I came across it I was thinkin of what to do wit d ripe plantain I av in d kitchen and I decided to. Surf d net this is a good combination thank u so much
Wow this looks good and am so gonna try it in this exact format… erm pls don’t be amazed this is a guy saying this.. but i noticed not even a guy commented..am ashamed..
It’s good for a guy to learn to cook. let me know how it turns out.
how make to shito
yummy. I jst bookmarked your page and i’m definitely sharing ur recipes on BBM. Nice work there. I love cooking alot esp Nigerian recipes, and its frustrating to pick up a Nigerian Magazine and see foreign recipes with wierd sounding names, and ingredients u wont find in the market. God bless u. I’m so trying this out
Amen!! Thank you very much, your comment means a lot.
i love this meal, my mum usually makes this for us its always so yummy wiv the plantain in it i am going to try it out your way one of these days
Thanks Olamide! let me know how it turns out.
That yam porraidge looks so good. I intend on making some when next I can get to the African market. Thanks for sharing.
Thanks much!!!
I am going to make this today – my yam porridge has never come out thick so here’s hoping! Thanks for sharing
Yeiii! I hope it turns out great. Please let me know :)
loove the ribena part! lol
i think i should get back to my cooking challenge that i started because of your blog!
happy happy new year btw
Hooo… you have a cooking challenge? yeiii!! please send in photos and your experience, I will love to do a feature on you :)
A MUST TRY!!!!!! INCLUDING THE RIBENA PART!!!! lol
Definitely!
is it compulsory that i must removed the yam from the fire and the stew done separately before adding it together to give a good taste.
it is not compulsory, it is however advisable so as not to use too much water. you can always just drain any excess water from the yam.
Can we do ugwu in place of cilantro?
Fresh Ugu? YES!!, but remember to add it a little earlier so as to tenderize it a bit.
See correct yam por!
lol@Honey dame’s suggestion. Actually I think it might be a hit. I was about to write about my semi-disastrous yam porridge made recently (and before this post). The ingredients were on point but I think I added too much water. It did get tender and creamy…gelatinous more like. I enjoyed it shaaa – na me cook am but my friends yabbed me, lamenting the bl$$dy waste of yam!
lol…. I know se, the idea is brilliant. I am excited to look into it further. Sorry about the porridge, if you separate the water from the yam, it is easier to gauge how much water you will need.
MAma o!!! I dey see u o!!!
My sis and I had a little discussion this morning. And I think it is something you may be interested in. She cooked Jollof rice yesterday and left it out till this morning. Problem is, it got a little slimy. How about you have another section/page for corrective cooking. Eg, to help people like my ahem “Chef” sister out, or a case of too much salt …etc….
Compliments of the season and more grease to your elbow! 2012 is the YEAR!
Hi Honeydame!!
hoooo, that is strange with the jollof, I will email you. I will definitely take you on on the corrective cooking page, it’s a superb idea. Thanks a million!
jollof rice will do that sometimes when it’s very warm. Using red colorant will also cause this. In fact, once upon a time, maggi used to sell maggi jollof cube in Nigeria – to make the jollof red. My mum and I noticed that anytime we used it, the rice would be slimy by the morning.
Here in the US, a friend had the same problem. She is from Ghana and would add red food coloring to the rice and the rice would be slimy by the following day.
Excellent point.
i also had the same problem a while ago and i think the problem is the jollof rice spice i used.
Hoooo… I dint even think of that. Thanks dear!
Plantain with asaro? I can see why this is a 9jaFoodie Original! I had seen a recipe with sweet potatoes ( ), but I never thought plantains could also be used. I can’t wait to try this … My favorite part was “serve with a side of chilled ribena” …. Ah! You sabi beta tin … Thanks for sharing and have a Wonderful and More Fulfilling 2012. Cheers!
My LOVE… yes yes yes, Good food is always welcome se. I am excited for you to try it. Happy New Year!
Mehn,it looks soooooo good.Why you doing this missy? Whyyyyyyyyyyyyyyy?!
lol…. my dear, it’s not my fault o. Ndo. lol
Definitely doing this on the 1st…it looks really yummy.
Happy new year in advance ms 9jafoodie.
let me know how it turns out. Happy New Year Ms Nikki!