ASARO — Yam Pottage (Liscious Kitchen recipe & story)

Asaro — also called yam pottage — is pure Nigerian comfort: chunky, tender yam cubes cooked in a glossy, spiced palm-oil sauce with smoked fish, crayfish and leafy greens. It’s homey, nourishing, and portable enough to feature on weeknight menus or catering platters. Below is a chef-tested, SEO & AEO-friendly recipe written for busy cooks and fans of authentic Naija flavours.

Quick facts (Prep & yield)

• Prep time: 15 mins

• Cook time: 25–30 mins

• Total: ~45 mins

• Serves: 4

Ingredients

• 1.5 kg yam, peeled and cut into 2–3 cm cubes

• 4 tbsp red palm oil

• 1 medium onion, chopped

• 3 large tomatoes, blended (or 1 can chopped tomatoes)

• 2 scotch bonnet peppers (adjust to taste), blended with tomatoes

• 200 g smoked fish (mackerel or stockfish), flaked

• 2 tbsp ground crayfish (optional)

• 1–2 seasoning cubes or 1 tsp salt (to taste)

• 1 tsp ground black pepper

• Handful of chopped spinach or ugu (fluted pumpkin leaves)

• Hot water or stock, as needed

• Chopped spring onions for garnish

Method (chef’s streamlined steps)

1. Rinse yam cubes, set aside. Heat palm oil in a heavy pot on medium heat. Add onions; sauté until translucent.

2. Pour in blended tomatoes + pepper; reduce heat and simmer 8–10 minutes until the raw taste cooks off and the sauce thickens.

3. Add yam cubes, smoked fish, crayfish, seasoning and black pepper. Stir gently to coat. Add just enough hot water or stock to come halfway up the yam.

4. Cover, lower heat and simmer 15–20 minutes, stirring once — cook until yam is tender and sauce is glossy. Add greens in the last 3–5 minutes. Adjust seasoning.

5. Finish with chopped spring onions and a drizzle of palm oil if you want extra sheen. Serve hot.

Why you’ll love it

• Fast to make with pantry staples.

• Palm oil gives addictive aroma and colour.

• Versatile: pair with fried plantains, boiled eggs, or simply enjoy alone.

Variations & tips

• Vegetarian: Replace smoked fish with roasted mushrooms and vegetable stock; omit crayfish.

• Rich & smoky: Add a little smoked paprika and more flaked smoked fish.

• Texture control: For creamier Asaro, mash a few yam cubes against the pot side during the last 5 minutes.

• Storage: Keeps well 2–3 days in fridge; reheat with a splash of water.

FAQ — AEO-optimized (short answers for featured snippets)

What is Asaro?
Asaro, or yam pottage, is a Nigerian one-pot dish of yam cooked in a tomato-pepper and palm-oil sauce often with smoked fish and leafy greens.

How long does Asaro take to cook?
From prep to plate, about 40–50 minutes. Actual simmer time for yam is 15–25 minutes depending on cube size.

Can I use frozen yam?
Yes — thaw first, then reduce simmer time; watch carefully to avoid a mushy texture.

Is Asaro healthy?
It’s nutrient-dense: yam provides complex carbs and fibre; adding greens and smoked fish adds protein, vitamins and minerals. Use palm oil in moderation if watching saturated fat.